The B-52 (or B-52 shot) is a popular layered cocktail shooter made with three liqueurs: coffee liqueur (typically Kahlúa), Irish cream (Baileys), and orange liqueur (usually Grand Marnier). It’s known for its striking visual layers and sweet, dessert-like flavour profile.
Ingredients (for one shot)
- Bottom layer: ⅓ oz (about 10-15 ml) coffee liqueur like Kahlúa (dark and dense)
- Middle layer: ⅓ oz Baileys Irish Cream (creamy and lighter)
- Top layer: ⅓ oz Grand Marnier (or Cointreau/triple sec; lightest and orange-flavoured).
Instructions
- Pour the ingredients carefully in order into a shot glass so they form clean layers (denser liquids sink below lighter ones).
- Use the back of a spoon or pour slowly over it to help the layers float without mixing.
- Serve with a stirrer if desired—the drink is often sipped or shot as-is, letting the flavours blend in your mouth.
Flavour profile
It tastes like a boozy, layered dessert: rich coffee notes from the bottom, smooth and creamy vanilla-cocoa from the Baileys in the middle, and bright orange-citrus sweetness on top. It’s sweet, not overly strong (around 20-30% ABV depending on pours), and very approachable.
History
The B-52 originated in the late 1970s, most commonly credited to bartender Peter Fich at the Banff Springs Hotel in Alberta, Canada. It gained popularity after spreading through restaurants like The Keg in Canada and became a bar staple in the 1980s.
Variations
- Flaming B-52 — Light the top layer (Grand Marnier) on fire for a dramatic effect before shooting
- (be extremely careful with fire).
- B-51 — Replace Grand Marnier with Frangelico (hazelnut).
- B-53 — Use vodka or tequila instead of Baileys.
- Other twists swap brands or add layers for fun variations.
It’s a fun, party-friendly shot that’s easy to make at home with basic bar liqueurs. The key is patience when layering for that perfect striped look!
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