B-52 Shot
A visually striking layered shot, the B-52 combines coffee liqueur, Irish cream, and orange liqueur, creating a sweet and creamy taste with distinct flavor transitions.
Chill glass (optional but recommended)
Place a shot glass in the freezer for a few minutes to chill. This helps maintain the layers.
💡 Tips:
- •A chilled glass makes layering easier and keeps the shot colder.
Pour coffee liqueur
Pour 0.5 ounce (15 ml) coffee liqueur into the bottom of the chilled shot glass. This is the densest ingredient and forms the first layer.
💡 Tips:
- •Ensure the first layer is settled and even.
Layer Irish cream
Carefully layer 0.5 ounce (15 ml) Irish cream liqueur over the coffee liqueur. Do this by slowly pouring the Irish cream over the back of a bar spoon held just above the surface of the coffee liqueur. This allows it to float and create a distinct second layer.
💡 Tips:
- •Patience and a steady hand are key for clear layers. The back of a spoon helps disperse the liquid gently.
Layer orange liqueur
Using the same back-of-spoon technique, slowly pour 0.5 ounce (15 ml) orange liqueur on top of the Irish cream layer. This forms the final, top layer.
💡 Tips:
- •Grand Marnier tends to create a slightly more visible layer than Cointreau due to its color.
Serve
Serve immediately. The B-52 shot is typically consumed in one go, allowing the layers to mix as it's drunk.
💡 Tips:
- •For a 'Flaming B-52', carefully ignite the top layer with a lighter (add a small float of high-proof rum like Bacardi 151 if you want it to light easier) and extinguish before drinking. Exercise extreme caution!
- 💡The key to perfect layering is density: coffee liqueur (heaviest), then Irish cream, then orange liqueur (lightest).
- 💡Practice makes perfect with the layering technique. Don't be discouraged if your first attempt isn't perfect.
- 💡Ensure all liqueurs are at room temperature or slightly chilled, but not too cold, as temperature can affect density.
- 💡Experiment with different brands of orange liqueur for subtle flavor variations.
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