B-52 (cocktail)
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| This drink is designated as an IBA Official Cocktail |
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| B-52 | |
| Type: | Layered shooter |
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| Primary alcohol by volume: | |
| Served: | "Straight up"; without ice |
| Standard garnish: | Stirrer |
| Standard drinkware: |
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| IBA specified ingredients†: |
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| 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 cocktail shooter composed of a coffee liqueur, Baileys Irish Cream, and Grand Marnier. When prepared properly, the ingredients separate into three distinctly visible layers. The layering is due to the relative densities of the ingredients.
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[edit] History
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.
The origin of the B-52 is uncertain. One school of thought is that the B-52 was created in the famous Alice's restaurant in Malibu, California.[citation needed] Another school of thought is that the B-52 was invented at the Keg Steakhouse in Calgary, Canada 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.
[edit] Preparation
There are special machines that can prepare a B-52 (or other multi-layered cocktails) in only a few seconds. However, an experienced bartender usually relies on the traditional, handmade preparation. Cocktails with horizontal layering, like the B-52, are also called also "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 shooter or sherry glass. If serving a flaming B-52, be sure to use a sturdy, heatproof glass. First, a coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass. Next, Bailey's Irish Cream is poured over the back of a cold bar spoon; take care to avoid disturbing the lower layer as the second liquor is poured on top. Just as carefully, pour Grand Marnier atop the other two liquors using the bar spoon.
[edit] Flaming B-52
For Flaming B-52s, substitute a dark high-proof rum for the Grand Marnier. The higher alcohol content is required for igniting the flame. Filling the glass to the edge reduces the amount of glass exposed to the flames, making it less likely to break, but is easier to spill the drink. For that reason, combined with the risk of burning the hand, the glass should remain on the bar, and a straw is used to sip the drink. Once ignited by the bartender, the drink should be consumed quickly to avoid overheating the glass and burning straw. Unless the flame is extinguished prior to drinking, a fireproof straw, such as one made of aluminum, is advised but not required.
[edit] Variant drinks
- B-52 with Bombay Doors, a B-52 with Bombay gin
- B-53, a B-52 with vodka
- B-54, a B-52 with amaretto
- B-55, a B-52 with absinthe
- B-57, a B-52 with Sambuca, and triple sec rather than Grand Marnier
- B-61, a B-52 with vanilla and creme de cacao
[edit] References
- ^ Mulligan, Shawn M. (2005). Mulligan's Bar Guide. Harper Collins. ISBN 0002007223.
- Cross, Robert [1996] (2003). The Classic 1000 Cocktail Recipes. Foulsham. ISBN 0-572-02852-0.
[edit] See also
