Smoking Bishop is a type of mulled wine, punch or wassail. It was especially popular in Victorian England at Christmas time and it appears in Dickens' story A Christmas Carol .
“A Merry Christmas, Bob!” said Scrooge with an earnestness that could not be mistaken, as he clapped him on the back. “A merrier Christmas, Bob, my good fellow, than I have given you for many a year! I’ll raise your salary, and endeavour to assist your struggling family, and we will discuss your affairs this very afternoon over a bowl of smoking bishop, Bob!”
Smoking Bishop was made from port, red wine, lemons or Seville oranges, sugar and spices such as cloves. The citrus fruit was roasted to caramelise it and the ingredients then warmed together. There is a persistent myth [ citation needed ] that the name comes from the shape of the traditional bowl, shaped like a bishop's mitre, and that in this form, it was served in medieval guildhalls and universities. Other variations of drinks known collectively as "ecclesiastics" included:
Eliza Acton published a recipe in her Modern Cookery in 1845:
Make several incisions in the rind of a lemon, stick cloves in these, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice, with a race of ginger, into a saucepan with half a pint of water: let it boil until it is reduced one-half. Boil one bottle of port wine, burn a portion of the spirit out of it by applying a lighted paper to the saucepan; put the roasted lemon and spice into the wine ; stir it up well, and let it stand near the fire ten minutes. Rub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug, with the juice of half a lemon (not roasted), pour the wine into it, grate in some nutmeg, sweeten it to the taste, and serve it up with the lemon and spice floating in it.
Bishop is frequently made with a Seville orange stuck with cloves and slowly roasted, and its flavour to many tastes is infinitely finer than that of the lemon.
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Mulled wine, also known as spiced wine, is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of it. It is a traditional drink during winter, especially around Christmas. It is served at Christmas markets in Europe.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses.
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks.
Glögg or glogg is a Scandinavian, spiced, usually alcoholic drink, served warm. The original form of glögg, a spiced liquor, was consumed by messengers and postmen who travelled on horseback or skis in cold weather in Scandinavia.
Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks. In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.
Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scotland it is known as crummock. Its Danish name sukkerrod, Dutch name suikerwortel and German name "Zuckerwurzel" translate as 'sugar root'.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
Barley water is a traditional drink consumed in various parts of the world. It is made by boiling barley grains in water, then (usually) straining to remove the grains, and possibly adding other ingredients, for example sugar.
Hippocras, sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a manicum hippocraticum or Hippocratic sleeve. This is the origin of the name hippocras.
A flip is a class of mixed drinks. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.
There are many cocktails made with cachaça, the national spirit of Brazil. Caipirinha is by far the most popular and internationally well-known.
Ginger tea is an Asian herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, Indian subcontinent, Southeast Asia and the Middle East.
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