First mentioned in Charles Dickens’ “A Christmas Carol” in 1843, the Smoking Bishop Cocktail is warm, sweet, and perfect for the holidays. For a modernized take, we’ve recreated the recipe found in “Drinking with Dickens”, written by the author’s great-grandson Cedric, and brought it all together with one of our favorite bottles of red – the 1000 Stories Zinfandel.

Perfectly balanced, our Zinfandel is bourbon barrel-aged and exceptionally smooth with a ripe raspberry character. The bramble and berry palate is accented by a savory richness, layered over notes of dried herbs and burnt vanilla for the perfect balance. 

What you need: 

• 6 Seville oranges
• ½ cup Demerara sugar
• 1 bottle 1000 Stories Zinfandel 
• 1 bottle Ruby Port
• 30 cloves (optional)
• 5 dried green cardamom pods
• Orange peel for garnish

If you can’t find Seville oranges, don’t worry. Simply substitute five navel oranges and add the juice of one lemon when roasting, and you’ll be in good shape. 

You can even bottle this batch cocktail to enjoy any time of the year! In this case, just fortify your concoction with Orange Brandy and omit the port. When ready to serve, simply heat your drink and add the port with a cup of water.

Note: When your cocktail is finished brewing, it may actually appear to be smoking slightly as the vapor rises, hence the name – the Smoking Bishop! 

So whether you’re curling up with a classic novel, or treating your friends and family at home, let’s all raise our glass to the timeless power of a good story!

Zesty, herbaceous, and deliciously tangy, chimichurri adds an out of this world flavor to just about anything you put it on! Argentine in origin, this versatile sauce is often enjoyed at traditional Asado barbecues and gatherings in various South American countries – and it also happens to pair perfectly alongside some of your favorite bottles of 1000 Stories Red. 

Instructions

To make your homemade chimichurri, finely chop and combine parsley, garlic, and oregano, then stir in olive oil, vinegar, and lemon zest. Season with salt and a pinch of red pepper flakes for an extra kick. It’s that easy!

Serving

Transfer your just-grilled steak onto a cutting board.
Slice it into thin strips and spoon your chimichurri over the top. Now you’re at the most important step – it’s time to pour your wine.

For a smooth and savory richness on the palette, try pairing your meal with a bottle of 1000 Stories Zinfandel. If you’re looking for a more layered and complex pairing, we’d recommend our Cabernet Sauvignon with hints of burnt sugar, vanilla, dried herbs, and a slightly smoky finish to elevate each bite.

If you’re looking for a timeless blend, try a glass of 1000 Stories Gold Rush Red and enjoy ripe, juicy red fruits with heady notes of spice and a finish of dried herbs and charred vanilla. Salud!