Smoking Bishop

Vegetarian
Vegan
Gluten Free
Dairy Free
Smoking Bishop
60 min.
6
338kcal

Suggestions


If you’re searching for a unique and festive drink that captures the essence of holiday cheer, look no further than the Smoking Bishop. This delightful punch hails from a rich tradition, steeped in history and flavor. Originally enjoyed in Victorian England, this warming concoction blends the fruity richness of ruby port with the aromatic complexity of spices and brandy, making it the perfect accompaniment to cozy gatherings or chilly evenings.

What sets Smoking Bishop apart from other beverages is its exceptional combination of flavors. The addition of cloves-studded kumquats not only enhances the visual appeal but also infuses the drink with a citrusy brightness that perfectly balances its sweetness. The spices — allspice berries and cloves — create a warm, inviting aroma that will have your guests drawn to the punch bowl, eager to experience this delightful treat.

This recipe is not just delicious but also versatile, as it caters to various dietary preferences. It’s vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive choice for your next gathering. Whether you serve it as an appetizer, a warming starter, or an afternoon snack, Smoking Bishop is sure to become a beloved staple in your seasonal repertoire. Get ready to impress your friends and family with this crowd-pleasing drink that promises to warm hearts and lift spirits!

Ingredients

  • 10  all-spice berries 
  • cup brandy 
  • tablespoon brown sugar dark
  • 12  kumquats whole
  • 750 ml ruby port 
  •  cloves whole as needed

Equipment

  • bowl
  • ladle
  • oven
  • knife
  • pot
  • aluminum foil

Directions

  1. preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer.
  2. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.

Nutrition Facts

Calories338kcal
Protein3.37%
Fat2.66%
Carbs93.97%

Properties

Glycemic Index
5
Glycemic Load
0.01
Inflammation Score
-7
Nutrition Score
3.6743477953841%

Flavonoids

Petunidin
8.41mg
Delphinidin
4.95mg
Malvidin
120.25mg
Peonidin
4.98mg
Catechin
12.5mg
Epicatechin
9.59mg
Naringenin
21.81mg
Apigenin
8.31mg
Quercetin
2.46mg

Nutrients percent of daily need

Calories:337.99kcal
16.9%
Fat:0.35g
0.53%
Saturated Fat:0.04g
0.28%
Carbohydrates:27.48g
9.16%
Net Carbohydrates:24.96g
9.08%
Sugar:17.3g
19.23%
Cholesterol:0mg
0%
Sodium:16.95mg
0.74%
Alcohol:32.76g
100%
Alcohol %:19.87%
100%
Protein:0.98g
1.97%
Vitamin C:16.75mg
20.3%
Manganese:0.24mg
11.85%
Fiber:2.52g
10.07%
Potassium:195.54mg
5.59%
Copper:0.1mg
5.22%
Magnesium:19.68mg
4.92%
Iron:0.69mg
3.84%
Calcium:38.34mg
3.83%
Vitamin B2:0.06mg
3.46%
Vitamin B1:0.04mg
2.63%
Vitamin B3:0.45mg
2.24%
Vitamin A:111.15IU
2.22%
Phosphorus:20.62mg
2.06%
Folate:6.57µg
1.64%
Vitamin B5:0.13mg
1.25%
Zinc:0.17mg
1.15%
Source:SippitySup