Ingredients
- 15 ml Kahlua bottom layer
- 15 ml Baileys Irish Cream middle layer
- 15 ml Grand Marnier top layer
Instructions
- Pour the Kahlua into a tall shot glass first.
- Hold a bar spoon upside down just above the Kahlua, touching the inside of the glass.
- Slowly pour the Baileys over the back of the spoon so it floats on the Kahlua.
- Repeat with the Grand Marnier on top of the Baileys.
- Serve immediately. Drink in one shot or sip layer by layer.
Notes
Where it came from
The B-52 was created in 1977 by Peter Fich, a bartender at the Banff Springs Hotel in Alberta, Canada. He named his drinks after his favourite albums and bands. The B-52s were a new wave band out of Athens, Georgia, and Fich liked the name.
Some bar lore credits the name to the B-52 bomber instead, but the band story comes straight from Fich and is the one most cocktail historians accept.
How the layering works
Each liqueur has a different sugar content, which means a different density. Kahlua is heaviest, Baileys sits in the middle, Grand Marnier is lightest. Pour heaviest first, then float each lighter layer over the back of a bar spoon and they hold their lines instead of mixing.
A cold spoon helps. So does pouring slowly and pouring against the inside of the glass rather than straight down. Practice once, get it right forever.
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Ingredient Spotlight
The bottles that make or break this drink.
The Kahlua
- Use
- Real Kahlua coffee liqueur
- Try
- Tia Maria for a slightly drier coffee note
- Skip
- Cheap coffee syrup, no body, will not layer right
The Baileys
- Use
- Original Baileys Irish Cream
- Try
- Carolans or Saint Brendan’s as cheaper but solid swaps
- Skip
- Long-opened Baileys, the cream goes off and curdles on contact with the Kahlua
The Grand Marnier
- Use
- Grand Marnier Cordon Rouge for the orange-cognac top layer
- Try
- Cointreau or Triple Sec, lighter and sharper
- Skip
- Curacao syrups, too sweet and the colour is off
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Tia Maria, Mr Black, or any coffee liqueur. Even espresso plus simple syrup at a pinch.
Any Irish cream liqueur. Coconut cream-based cream liqueurs work for a dairy-free version.
Cointreau or any orange liqueur. Goldschlager makes a different shot called a B-52 with Bombay.
Add a tiny float of overproof rum on top and light it. Blow it out before drinking. Risk of burnt eyebrows is on you.
Swap Grand Marnier for Frangelico (B-54) or amaretto (B-53). Same template, different top note.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a B-52 shot?
Three equal parts of Kahlua, Baileys Irish Cream and Grand Marnier, layered in a shot glass with Kahlua on the bottom, Baileys in the middle and Grand Marnier on top. Standard build is 15ml of each.
How do you layer a B-52?
Pour the Kahlua first. Then hold a bar spoon upside down just above the Kahlua, touching the side of the glass, and slowly pour the Baileys over the back of the spoon. Repeat with the Grand Marnier on top. The different sugar densities keep the layers separated.
Why is it called a B-52?
It was named after the B-52s, the new wave band, by bartender Peter Fich at the Banff Springs Hotel in 1977. He named several of his drinks after favourite bands and albums. Some bar lore credits the bomber instead, but the band is the version that comes from the source.
Can you light a B-52 on fire?
Yes, with a thin float of overproof rum or 151 on the very top. Light, let burn for a couple of seconds, blow out, drink. The flame caramelises the top slightly and looks great. It also burns eyebrows if you are sloppy. Adults only, no shouting matches.
What is the difference between a B-52 and a B-53?
A B-53 swaps Grand Marnier for sambuca (or sometimes amaretto). The B-54 uses Frangelico. The B-55 uses absinthe. They are all variations on the same Kahlua and Baileys base.
How strong is a B-52?
Around 24 to 27 percent ABV, depending on the brands. It tastes sweeter and milder than it is because of the cream and sugar.
Should it be drunk in one shot or sipped?
Either. Knocking it back gives you the full mix on the tongue at once. Sipping layer by layer lets you taste each one. Bartender preference is usually one shot for the look and the buzz.
What food goes with a B-52?
It is a dessert in a shot glass. Pair with chocolate, tiramisu, or coffee. Also a solid post-dinner palate-closer at a barbecue.
