How to Make a Bishop Cocktail

Bishop Cocktail is one among first-rated drinks and speaks for itself. It is prepared from easily available ingredients like lemon juice, white rum, red wine, and caster sugar. This easy-to-make cocktail is highly flavored, with a light buttery flavor. It is better to serve the Bishop Cocktail after dinner as it contains fairly high alcohol ingredients. Decorate the cocktail with lime or lemon wedges and serve with some homemade fruit sorbets. Additionally, you can present it with light cakes for an exciting final addition to this four-course meal. This simple Bishop Cocktail recipe makes eight drinks, but you can increase the quantity of the ingredients to make the amount desired.

Preparation Time: Approximately 5 minutes

Utensils: Cocktail shaker, Wine glasses, Stirrer, Straw

Serving Size: 08

Ingredients;
(8 ounces) white rum
(8 teaspoon) red wine
(8 dashes) caster sugar
(one-cup) ice cubes or crushed ice
Dash of fresh lemon juice
Eight fresh lemon wedges or cherries for garnishing – optional

Instructions

  • 1

    Place the eight wine glasses in your refrigerator to chill properly until your prepare your Bishop Cocktail.

  • 2

    In the intervening time, gently add 8 ounces of white rum and 8 dashed of caster sugar and fresh lemon juice into your cocktail shaker.

  • 3

    Top the ingredients with a cup of ice cubes or crushed ice.

  • 4

    Cover the lid of your cocktail shaker properly and shaker it at medium speed for at least 25 to 30 seconds.

  • 5

    Remove the eight wine glasses from refrigerator and place them on a serving tray.

  • 6

    Place one to two ice cubes in each glass.

  • 7

    Give a slight shake to the cocktail shaker and pour it airily into the glasses. Make sure to divide them the Bishop Cocktail equally among the glasses.

  • 8

    Top the glasses with red wine and give them a slight stir with a spoon or stirrer.

  • 9

    Garnish your glasses with fresh lemon wedges or cherries, place a straw in each of them, and serve right away.

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