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| Cocktail | |
|---|---|
 | |
| Type | Layered shooter |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard garnish | Stirrer |
| Standard drinkware | .svg) |
| Commonly used ingredients |
|
| Preparation | Layer ingredients into a shot glass. Serve with a stirrer. |
| Commonly served | After dinner |
TheB-52 (alsoB52 orBifi orBifty)cocktail is alayeredshot composed ofcoffee liqueur (Kahlúa),Irish cream (Baileys Irish Cream), andGrand Marnier (in later versions replaced withtriple sec orCointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to theirrelative densities).
The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at theBanff Springs Hotel in Alberta, Canada.[1] Fich named all of his new drinks after favorite bands, albums, and songs, and he supposedly named the drink after theband of the same name, not directly after the USB-52 Stratofortress bomber orthe beehive hairstyle after which the band was named.
One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta, and they liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse inCalgary, Alberta in 1977.[2] The B-52 is also rumoured[by whom?] to have been created by Adam Honigman, a bartender at New York City'sMaxwell's Plum.[3]
The B-52's widespread popularity has resulted in manyvariations, each earning a slightly different designation. Altogether, the drinks are referred to as theB-50 series of layered cocktails.
The drink became a North London favourite in late 2009 whenArsenal strikerNicklas Bendtner changed his shirt number from 26 to 52, earning himself the nickname "B52" in the process.[4]
There are special machines that can prepare a B-52 (or other multi-layered cocktails) in only a few seconds.[5] However, an experienced bartender usually relies on the traditional, hand-made preparation. 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 ashot glass orsherry glass, although a heatproof glass is required when a "flaming B-52" is served. First, a coffee liqueur, such asTia Maria orKahlúa, is poured into the glass. Next,Baileys Irish Cream is poured very slowly over the back of a coldbar 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.
The drink is sometimes made with ashaker and served in acocktail glass, although this is less traditional.[6]
For aFlaming 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 easier to spill. The Triple Sec will not ignite easily at room temperature, so it is sometimes warmed up before use or topped with a small layer of an overproof[clarification needed]rum with 65–85% ABV such asBacardi 151 orStroh 160. Such a preparation can be referred to as a "B-52 On a Mission".[citation needed]
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