‘Smoking Bishop’ is the traditional name for this drink of port mulled with oranges and spices that has real depth of flavour and is warming in every way. Serve from a bowl with roasted orangesand garnish each glass with a slice of roasted orange.
Servings: 4 glasses
1tsp + 1 tbsp caster sugar
20 whole cloves
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground mace
½ tsp ground all spice
75cl ruby or tawny port
a whole nutmeg
To make the roasted orange slices(these can be done a few days ahead and the slices stored in an airtight container):
Preheat the oven to 150C. Cut one of the oranges into slices 3-4mm wide and sit them on baking paper on a baking tray. Evenly sprinkle over the teaspoon of caster sugar. Roast for approximately 40 minutes until nicely caramelised. Leave to cool but be sure to loosen the slices from the paper while still warm or else they will stick.
To make the Smoking Bishop:
Preheat the oven to 200C. Halve the remaining orange and sit cut-side down on a baking tray. Stud each half with the whole cloves. Roast for 20 mins until just starting to colour.
Put into a medium saucepan the tablespoon of sugar with the ground cinnamon, ground cloves, ground mace, ground all spice and 275ml water. Allow to boil quite rapidly until reduced by half. It will take around 10 mins. (To this point can be done ahead of time.)
Shortly before you want to serve: put the port into a pan with the reduced spice liquid and the roasted orange halves. Squeeze the oranges to release their juices into the rest of the drink. Heat through gently for 5 mins. Transfer it all to a bowl and serve warm with a roasted orange slice in each glass.
(This recipe originally featured for Borough Market.)