The Bishop is a classic hailing back to at least 1935, when it was documented in The Old Waldorf-Astoria Bar Book. It’s a rum-wine sour, essentially – as weird as that sounds, it works wonderfully in the glass.
Purists would have you believe that only a fine red Burgundy can be used in a Bishop, but we’ve found it to be a wonderful way to stretch out the last bits of any bottle of red wine you have laying around. The exception to that would be wines with a strong “peppery” taste, like Shiraz. The pepper flavor is just too much for this delicate balance, overwhelming the rum and lime.
Shake all ingredients with ice and strain into a chilled wine glass. Garnish with a wheel of lime.