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Bishop (Spiced Wine Drink)

A drink of sugar syrup boiled for ¾ hour, cooled and mixed with a bottle of red wine and bishop essence. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 754.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 754 (falt i det fri)

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About the dish

Bishop is an old spiced red-wine drink. The book uses bishop essence (a bitter-aromatic essence) for flavour, and the syrup is boiled for a long time.

How to make it

  1. 1

    Boil the syrup

    Boil the water and sugar for ¾ hour (45 minutes). Skim and strain.

  2. 2

    Add wine and essence

    Let the syrup cool, then add the red wine and the essence.

Changes from the original

"Del." is read as dl, "fl." as bottle and "spiseskjeer" as tbsp. The amounts are otherwise unchanged. No amount of essence beyond the book has been added.

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Frequently asked questions

What is bishop essence?
An aromatic essence used to flavour wine. The book uses 2 tbsp.
Should the syrup be cold?
Yes, it must be cold before the wine and essence are added.
How much does the recipe make?
About 1 bottle of wine plus the syrup, enough for about four small glasses.

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