1 oz Reposado Tequila, Los Arango
2⁄3 oz English Bishop (see note)
2⁄3 oz Amaro Nonino
2⁄3 oz Lemon juice
Instructions

Place all ingredients in a tin and shake with ice until they have properly married. Double strain into a coupe and enjoy!

Notes

I have no formal training in English Bishop production, however I've found this version to be a delightful partner in crime when designing drinks for the winter time. Take 1 orange and stud its flesh with the desired amount of whole clove. Bake the poor fruit in an even tempered oven (around 300 degrees) for about 45 minutes, or until the skin is a nice toasty brown and your apartment smells like christmas. Here's where I deviate from tradition a little. Simply quarter the orange with its cloves intact, and place the segments in a large mason jar along with a bottle of ruby port (e.g. Sandeman), a cinnamon stick or two, and a vanilla pod split down its frame. You may toast your spices for optimal fragrance, and add clove as the infusion matures if desired. It's a wonderful bit of sleight of hand that will leave your friends or customers guessing as to where these incredible flavours are coming from.

Cocktail summary
Created by
Jan Ollner
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
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  • English Bishop recipe
  • Need to make that bishop thing.
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Comments

Curated this slightly, changed the English Bishop, Sandeman's Ruby Port to Ruby Port, Sandeman's, with a note that the ingredient is English Bishop.


laerm commented on 4/17/2021:

I was able to cheat the infused port by giving it a spoon each of Swedish punsch and pimiento dram. Not bad, but the mouthfeel was a bit heavy. I also missed the tequila so I think I might go to 1.5oz on it. (Grain of salt, of course, as I didn't make the exact recipe.)