B-52 Shot Recipe

How to Make B-52 Shot Recipe

1. 1

   Step 1: Chill the shot glasses

   Fill a small bowl or container with ice and a little cold water, then submerge 4 shot glasses for 1–2 minutes to chill. Empty and dry each glass completely before layering; chilled glasses help maintain sharper layers.

   For this step

   • 1 cupIce (for chilling)
2. 2

   Step 2: Pour the coffee liqueur base

   Using a jigger measure 1.33 oz (≈39.5 ml) Kahlúa and pour it evenly into the bottom of each chilled shot glass. Hold the glass steady on a flat surface to ensure an even base layer.

   For this step

   • 1 1/3 ozKahlúa (coffee liqueur)
   
3. 3

   Step 3: Layer the Irish cream

   Slowly pour 1.33 oz (≈39.5 ml) Baileys Irish Cream over the back of a bar spoon held just above the Kahlúa surface; pour gently in a thin stream so the cream floats on top. Move steadily around the spoon until the layer is even — patience gives clean separation.

   For this step

   • 1 1/3 ozBaileys Irish Cream (or other Irish cream)
   
4. 4

   Step 4: Top with orange liqueur

   Using the same back-of-spoon technique, very slowly add 1.33 oz (≈39.5 ml) Grand Marnier so it settles as the top layer. Cooler liqueurs and a steady hand produce the best distinct layers; avoid pouring from height or too quickly.

   For this step

   • 1 1/3 ozGrand Marnier (or Cointreau/Triple Sec)
   
5. 5

   Step 5: Garnish and serve (optional sugar rim)

   If you want a sugared rim, moisten the glass lip with a small orange peel squeeze, dip in granulated sugar, then add an orange twist as garnish. Serve immediately; if you plan to flame the top layer for effect, do so only with proper caution and extinguish before drinking.

   For this step

   • 2 tbspGranulated sugar (optional, for rimming)
   • 4 twistOrange peel twists (garnish, optional)
   

1. Fill a small bowl or container with ice and a little cold water, then submerge 4 shot glasses for 1–2 minutes to chill. Empty and dry each glass completely before layering; chilled glasses help maintain sharper layers.
2. Using a jigger measure 1.33 oz (≈39.5 ml) Kahlúa and pour it evenly into the bottom of each chilled shot glass. Hold the glass steady on a flat surface to ensure an even base layer.
3. Slowly pour 1.33 oz (≈39.5 ml) Baileys Irish Cream over the back of a bar spoon held just above the Kahlúa surface; pour gently in a thin stream so the cream floats on top. Move steadily around the spoon until the layer is even — patience gives clean separation.
4. Using the same back-of-spoon technique, very slowly add 1.33 oz (≈39.5 ml) Grand Marnier so it settles as the top layer. Cooler liqueurs and a steady hand produce the best distinct layers; avoid pouring from height or too quickly.
5. If you want a sugared rim, moisten the glass lip with a small orange peel squeeze, dip in granulated sugar, then add an orange twist as garnish. Serve immediately; if you plan to flame the top layer for effect, do so only with proper caution and extinguish before drinking.