Smoking Bishop Recipe

Stud the orange

Wash the orange thoroughly. Using a small knife or skewer, stud half the orange with the whole cloves by pushing cloves into the peel evenly spaced. If using lemon, stud the half lemon with 3 cloves.

Slice the remaining half orange (and remaining lemon if used) into thin rounds for later infusion and garnish. Reserve one or two slices for garnish.

Put the studded orange pieces and the sliced citrus into a heatproof bowl or directly into the pot you will use for mulled wine, along with the dried raisins/sultanas.

Pour the red wine, port, and water into a heavy-bottomed pot. Add the granulated sugar and stir briefly to dissolve.

Add the cinnamon sticks, whole allspice, and sliced fresh ginger (if using) to the pot along with the citrus and raisins.

Warm the mixture over low to medium-low heat. Aim to bring it to just below a simmer — small steam should rise and tiny bubbles may form at the edge, but do not let it reach a rolling boil (boiling will cook off alcohol and change flavor).

Maintain gentle heat and let the mixture infuse for 20–30 minutes, stirring occasionally to help the sugar dissolve and flavors marry.

Taste after 20 minutes. Adjust sweetness by adding up to 1–2 tablespoons sugar if desired, stirring to dissolve.

Remove the pot from heat. Stir in the brandy or dark rum to fortify the drink and deepen the flavor.

If you prefer a clearer drink, strain the mulled wine through a fine-mesh sieve into a serving pot or heatproof pitcher, pressing on the solids to extract juices. Otherwise, leave the fruits and spices in for a rustic presentation.

Ladle the Smoking Bishop into heatproof mugs or glasses. Add a slice of the reserved orange to each cup and, if using, a star anise for garnish.

Keep the pot warm on the lowest heat or in a slow cooker set to warm for up to 2 hours. Reheat gently if needed, avoiding boiling.

Serve hot. Encourage guests to eat the softened raisins and orange slices if left in the drink — they are infused with the mulled flavor.