There are many recipes for the Bishop (featured article photo). The simplest modern recipe I found is more akin to a sangria.
It calls for 1 oz. of orange juice, 1 oz. of lemon juice, ½ oz. simple syrup – shaken, strained into ice-filled wine glass, then topped with 4 oz. of red wine, and garnished with an orange wheel.
The oldest recipe I found dates back to 1862. An updated 1887 version includes Burgundy, Jamaican rum, lemon, and sugar. I prefer the recipe below which is more like the 1930 version which uses Cuban-style rum.
- 1½ oz. Cuban rum
- 1 oz. red wine
- ¼ oz. lime juice
- ¼ oz. simple syrup
- Combine ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a chilled cocktail glass.