18 WAC Magazine | wac.net
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The Cuban Bishop
Combine all ingredients in a cocktail shaker filled with ice.
Shake well and strain into a chilled coupe glass.
1½ oz. Koloa Kaua'i Gold Rum
½ oz. lime juice
½ oz. simple syrup
½ oz. WAC Label Pinot Noir
CUBAN BISHOP
By Bryant Romano,
Restaurant Manager
Taking after the original Bishop cocktail, the Cuban Bishop
is an elevated take on this simple yet timeless wine cocktail.
One of the earliest known recipes for the Cuban Bishop
dates back to 1943, and the addition of rum adds a warm-
ing depth of flavor reminiscent of its namesake island as
well as a touch of nuance. This is the ultimate "anytime"
cocktail—refreshing, sophisticated, not too sweet, and filled
with complexity. We recommend enjoying the Cuban Bishop
with any of our seafood offerings in Torchy's or Hagerty's this
summer. In essence, it's a wine-flavored daiquiri. If you're
traveling, consider making it yourself just before lounging by
the pool. It pairs perfectly with a hot day … or a hot date!
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