B-53
A bold variation of the famous B-52 layered shooter. This recipe substitutes the creamy center of the original with Sambuca, adding a distinct anise flavor that pairs unexpectedly well with the coffee base and orange liqueur top. Perfect for those who enjoy a stronger, more aromatic finish.
What it tastes like
The aroma is defined by strong anise and roasted coffee. The palate transitions from syrupy coffee sweetness to a sharp, herbal black liquorice flavor. The mouthfeel is dense and oily, finishing with a warm, citrus-driven heat from the cognac base.
Flavour profile
Ingredients
- Kahlua0.5 oz
- Sambuca0.5 oz
- Grand Marnier0.5 oz
Preparation
- 1
Pour the Kahlua into a chilled shot glass to form the base layer.
- 2
Carefully layer the Sambuca on top of the Kahlua by pouring it slowly over the back of a bar spoon to prevent mixing.
- 3
Finish by layering the Grand Marnier on top of the Sambuca using the same spoon technique.
- 4
Serve immediately.
Substitutions
- KahluaTia Maria — This provides a less sugary coffee base with more pronounced vanilla notes.
- SambucaAbsinthe — This increases the alcohol punch and adds a more complex, herbal bitterness to the middle layer.
- Grand MarnierCointreau — This removes the cognac weight, resulting in a cleaner and more direct orange flavor.
- SambucaWhite Crème de Menthe — This replaces the anise flavor with a cooling peppermint sensation.
Variations
B-54
Swap the Grand Marnier for Amaretto to introduce a nutty almond profile instead of citrus.
Spiced 53
Use a spiced coffee liqueur to add notes of cinnamon and clove to the bottom layer.