IBA · New Era

B-52

3 min.Kahlua

Chill the Kahlua, Baileys Irish Cream and Grand Marnier if possible.
1
Pour the Kahlua into a shot glass to form the base layer.
2
Position the back of a bar spoon just above the surface of the Kahlua.
3
Slowly pour the Baileys Irish Cream over the back of the spoon so it floats as a distinct middle layer.
4
Reposition the spoon and slowly pour the Grand Marnier over the back of the spoon to create the top layer.
5
Serve immediately as a single shot.
6

Canada
Origin
The B-52 is a modern layered shooter generally credited to bartender Peter Fich at the Banff Springs Hotel in Banff, Alberta, Canada, in the mid-to-late 1970s. It gained popularity across Canadian bar menus in the late 1970s and 1980s before spreading internationally. The drink was later adopted into the IBA list as a New Era, after-dinner cocktail, codified with equal parts Kahlua, Baileys and Grand Marnier layered in a shot glass.
History
Peter Fich reportedly named many of his creations after bands and albums, and the B-52 is said to be named for the band The B-52s rather than directly for the bomber aircraft. The cocktail does not appear in Jones’ Complete Barguide (1977), a large contemporary collection, suggesting it was not yet widespread by that year. The IBA 2011 specification includes an optional flaming service where the Grand Marnier layer is briefly ignited and served with a straw, a practice now often discouraged on safety grounds. Numerous numbered riffs such as the B-53 and B-55 modify one of the three layers, but the canonical B-52 retains the original trio of coffee liqueur, Irish cream and Grand Marnier.
Trivia
Coffee desserts, Chocolate cake, Tiramisu
Pairings
IBA
Source