B-52
A visually striking layered shooter named after the long-range bomber. This pousse-café style cocktail relies on the specific densities of its ingredients to create distinct horizontal bands of coffee liqueur, Irish cream, and orange liqueur.
What it tastes like
The nose is dominated by roasted coffee and dark chocolate with a hint of orange zest. The palate transitions from sweet cream to a sharp citrus middle, finishing with a lingering coffee bean bitterness. The texture is thick and syrupy, coating the tongue before a mild alcoholic warmth emerges from the brandy base of the top layer.
Flavour profile
Ingredients
- Kahlúa (Coffee Liqueur)0.5 oz
- Baileys Irish Cream0.5 oz
- Grand Marnier (Orange Liqueur)0.5 oz
Preparation
- 1
Pour the Kahlúa into the bottom of a shot glass.
- 2
Place a bar spoon upside down inside the glass, with the tip resting just against the side.
- 3
Slowly pour the Baileys Irish Cream over the back of the spoon to float it on top of the coffee liqueur.
- 4
Repeat the pouring technique with the Grand Marnier to create the final top layer.
- 5
Serve immediately with a stirrer.
Substitutions
- KahlúaTia Maria — This creates a drier profile with more pronounced vanilla and Jamaican coffee notes.
- Baileys Irish CreamAmarula — The marula fruit cream adds a subtle tartness and nuttier finish to the middle layer.
- Grand MarnierCointreau — Using a clear triple sec results in a sharper orange flavor and a lighter body on the top layer.
- Grand MarnierAmaretto — Replacing the orange liqueur with almond liqueur creates a B-54, which is significantly sweeter and nuttier.
Variations
B-53
Replace the orange liqueur with absinthe or vodka for a sharper, more potent finish.
B-52 with a Kick
Float a thin layer of overproof rum on top to add high-proof heat and a slightly charred sugar aroma.