The B52 is one of those little drinks that always gets a reaction. It’s rich, creamy, and layered with bold flavors—coffee, cream, and a hint of orange. Served in a shot glass, it’s a real showstopper with its distinct layers and silky texture. I’ve made this drink countless times, and here’s what I’ve learned to get that perfect look and taste every time.
B52
What You’ll Need
Prep Time: 5 minutes
Servings: 1 shot
Glassware: Shot glass (or a small liqueur glass if that’s what you’ve got)
Ingredients
– Kahlua (coffee liqueur): 1/3 oz (10 ml)
– Baileys Irish Cream: 1/3 oz (10 ml)
– Grand Marnier (orange liqueur): 1/3 oz (10 ml)
Method
- Chill your glass. Pop your shot glass in the freezer for a few minutes. A cold glass helps keep the layers from mixing.
- Start with the Kahlua. Pour the Kahlua into the bottom of the glass. It’s the heaviest of the three, so it naturally forms the base.
- Layer the Baileys. Take a bar spoon (or the back of a regular teaspoon), hold it just above the Kahlua, and slowly pour the Baileys over it. This step takes a steady hand—go slow to keep the layers separate.
- Add the Grand Marnier. Use the same spoon technique to gently layer the Grand Marnier on top. You’ll see three distinct layers: dark coffee, creamy middle, and golden orange on top.
Tip: If the layers start to mix, don’t worry—your drink will still taste great. But with practice, you’ll get that clean, layered look.
Storage
This one’s best enjoyed right away. It doesn’t store well once made, but you can prep your liqueurs ahead of time and chill them so they’re ready to pour when needed.
Serving Suggestions
The B52 is traditionally served as a shot, but don’t feel like you have to throw it back. Sip it slowly and enjoy the way the flavors unfold. It’s a great after-dinner drink—think of it like a mini dessert in a glass.
Here are a few ways I love to pair it:
- Chocolate desserts: A flourless chocolate cake or dark chocolate truffles are a perfect match.
- Spiced nuts: The sweet and creamy notes of the B52 balance beautifully with the salty crunch of roasted spiced nuts.
- Soft cheeses: Brie or camembert on a cracker makes a surprisingly good match with the cocktail’s creamy finish.
Tips for Success
- Pour slowly. Rushing the layers will mix them. Take your time.
- Use chilled ingredients. Cold liqueurs layer more easily and taste better.
- Practice makes perfect. The first time I made this, my layers looked more like a swirl—but it still tasted amazing.
Make-Ahead Notes
You can chill all three liqueurs ahead of time and keep your shot glasses in the freezer. When guests arrive, you’ll be ready to pour and impress.
Substitutions
Want to try something a little different? Here are a few easy swaps:
- Kahlua: Swap with Tia Maria or any other coffee liqueur.
- Baileys: Try Amarula or another cream-based liqueur.
- Grand Marnier: Cointreau, Triple Sec, or even a splash of orange-flavored vodka works in a pinch.
Fun Variations
There are a few popular twists on the classic B52 that are just as tasty:
B51
- Swap Grand Marnier for Frangelico for a nutty flavor that pairs beautifully with the coffee and cream.
B53
- Replace Grand Marnier with vodka for a stronger, less sweet version. Great if you want a little more punch.
B54
- Use Amaretto instead of Grand Marnier to add a warm almond note. It’s cozy and comforting—like a hug in a glass.
Virgin B52
Mix equal parts of coffee syrup, chocolate syrup, and cream (or milk) in layers. You won’t get the same buzz, but you’ll still enjoy the flavor.
Helpful Q&A
How do I keep the layers from mixing?
Pour each layer slowly over the back of a spoon. It takes patience, but it works like a charm.
Can I light it on fire?
Yes—just make sure to blow it out before drinking! Use a higher-proof Grand Marnier and only a small amount. It’s mostly for show.
Do I have to shoot it?
Nope! You can sip it slowly. The flavors change as you go, and that’s part of the fun.
Can I make a batch for a party?
You can mix the ingredients in larger amounts, but the layered look is tough to scale. For presentation, it’s best to make individual servings.
How do I make it less sweet?
Try using a less sugary coffee liqueur or a different cream liqueur that’s not as rich. The balance is easy to tweak once you’ve made it a few times.
This has been my go-to cocktail for cozy nights in or small gatherings with friends. It’s easy to make, looks impressive, and always brings a smile. Whether you’re sipping it slowly or serving a round to your guests, the B52 is a little treat that’s hard to beat.
