| IBA Official Cocktail | |
|---|---|
| Type | Layered shooter |
| Primary alcohol by volume | |
| Served | Neat; undiluted and without ice |
| Standard garnish |
Stirrer |
| Standard drinkware | Shot glass |
| IBA specified ingredients* |
|
| Preparation | Layer ingredients into a shot glass. Serve with a stirrer. |
| * B-52 recipe at International Bartenders Association | |
The B-52 (also B52 or Bifi) is a layered shot composed of a coffee liqueur (Kahlúa), an Irish Cream (Baileys Irish Cream), and an orange cognac (Grand Marnier). When prepared properly, the ingredients separate into three distinctly visible layers. The layering is due to the relative densities of the ingredients.
Contents |
The name refers to the US B-52 Stratofortress long-range bomber. This bomber was used in the Vietnam War for the release of incendiary bombs, which likely inspired today's flaming variant of the cocktail; another hypothesis centers on B-52 combat losses ("Burns like a B-52 over Hanoi").
The origin of the B-52 is uncertain. One school of thought is that the B-52 was invented at the Keg Steakhouse in Calgary, Alberta in 1977.[1]
The B-52's widespread popularity has resulted in many variations, each earning a slightly different designation (see variations below for a small sampling). All together, the drinks are referred to as the B-50 series of layered cocktails.
The drink became a North London favourite in late 2009 when Arsenal striker Nicklas Bendtner changed his shirt number from 26 to 52, earning himself the nickname "B52" in the process. After the tall Dane scored the winner in a league cup tie with Liverpool on 28 October 2009, local Islington bars reported a huge surge in the popularity of the shooter. A barmaid at The Bailey pub on Holloway Road recounted a story from the night: "It was mayhem. One lanky bloke ordered shots for the whole bar after he [Bendtner] scored. I didn't even know how to make a B52."
There are special machines that can prepare a B-52 (or other multi-layered cocktails) in only a few seconds.[2] However, an experienced bartender usually relies on the traditional, hand-made preparation. Cocktails with horizontal layering, like the B-52, are also called "Pousse Café". This method of the preparation is called "building", as opposed to blending or shaking, thus, B-52s are "built".
B-52s are usually served in a shot glass or sherry glass, although a heatproof glass is required when a "flaming B-52" is served. First, a coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass. Next, Bailey's Irish Cream is poured very slowly over the back of a cold bar spoon, taking care to avoid disturbing the lower layer as the second liquor is poured on top. Just as carefully, Grand Marnier is poured atop the Irish Cream using the bar spoon.
For a Flaming B-52, the top layer is ignited, producing a blue flame. Filling the glass to the top reduces the amount of glass exposed to the flames, making the glass less likely to break, but the drink easier to spill. It is best to leave the flaming B-52 on the bartop and drink it through a straw. Once lit the drink should be finished quickly to avoid overheating the glass and burning the straw. Unless the flame is extinguished before drinking, a fireproof straw—such as one made of metal—may be preferred.
Grand Marnier at room temperature will not ignite easily, so it should be warmed up beforehand or topped with an additional layer of a dark overproof rum with 65-85% alcohol by volume. Such a preparation can be referred to as a "B-52 On a Mission".
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