Rubis Escuras
Saved by 4 People
About this Cocktail

Rubis Escuras
[Dark Ruby]

"Coffee first. Schemes later".

Made for the hung-over, 5AM barista shift--making that "quadruple, wet, extra hot, half-caff, soy, vanilla latte with non-fat foam and two ice cubes...*snaps*, pronto".

Ingredients:
  • 1 oz Dark roast espresso shot
  • 1 oz Ruby port & chocolate syrup
  • ~4-6 oz Steamed whole milk
  • 2 dashes Peychaud's Bitters
  • 1 dash Angostura Bitters
Preparation:

pull, steam, pour, dash.

served in 12oz ceramic or glass cup

This is my take on a classic Mocha.

To steam the milk, I used the Faema e61 Jubilee model by Mr. Espresso [Oakland based]; so I have no clue how an electric milk frother would do. I started by adding a dash of Ango bitters in my steam pitcher, with cold whole milk. There isn't enough alcohol in bitters to curdle the milk, but you can always go Breve...if you dare. While your espresso shot is being pulled (roughly 20 seconds) and melting the ruby port & chocolate reduction directly into your cup, go ahead and steam the milk. This is where barista skills are come to hand. (Experienced baristas probably need 4-6 oz. If not, try 6-8oz). Introduce air into the milk--at around 100F, sink the steam wand to bring in more heat but no more air. Stop steam when the steam pitcher is too hot to hold (close to 150F). Swirl and tap the pitcher on a flat surface to get rid of any large bubbles and create a smooth, velvety microfoam. Stir the espresso and ruby port reduction, and pour the steamed milk into the cup. 2 dashes of Peychaud's on the foam.

Ruby Port & Chocolate Syrup:
[1 batch-roughly 1 cup]

1/3 cup NV Offley Ruby Port
1/3 cup Premium dark chocolate
1/3 cup brown sugar
0.5 oz Firelit Coffee Liqueur
[Batch 04- Verve Coffee Roasters]
1 tsp vanilla extract
1 pinch of salt

Reduce the ruby port; but don't let it simmer too much. Add cut up chocolate and brown sugar. Once sugar dissolves and chocolate melts, add the coffee liqueuer and vanilla extract. Stir for a few minutes and let it sit & cool before refrigerating.

The vanilla brings up the Firelit. Peychaud's brings out the Ruby Port. Ango pairs well with a nice dark roast espresso. 2oz of espresso is an overkill. Not for soy/almond milk drinkers.

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