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B-52 recipe

B-52 recipe

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  • Coffee drinks

A cocktail recipe consisting of only three ingredients. When made with enough patience, the coffee liqueur, orange liqueur and Irish cream liqueur should form three distinctive layers.

11 people made this

IngredientsServes: 1

  • 1 tablespoon coffee flavoured liqueur
  • 1 tablespoon brandy-based orange liqueur
  • 1 tablespoon Irish cream liqueur

MethodPrep:1min ›Ready in:1min

  1. Carefully pour coffee liqueur, orange liqueur and Irish cream liqueur into a cordial glass so that they do not mix.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

by aellis4902

This is an awesome drink shaken or layered. A friend of mine during my waitress days made a version we called a "Beam Me Up Scotty.' You substituted Wild Turkey 101 for Grand Marnier, chilled with ice, strained and drank it quick before th 101 curdles the Bailey's. Yummy. But practice moderation or you will "boldly go where no one has gone before."-28 Oct 2010

by DIZ♥

Stir before drinking. I'm not sure if that's the official way you are supposed to drink them, but that's my preference.-29 Oct 2009

B-52 Coffee

The B-52 Bomber cocktail shot is a layered drink made up of Irish cream, Kahlua, and Grand Marnier. This version uses those ingredients mixed with hot coffee for a warm, soothing drink. with a kick!

This classic layered shot looks amazing and tastes fantastic. The combination of coffee liqueur, Irish cream, and orange liqueur produces a caramel orange flavor. You can drink this shot slowly and savor each layer or drink it quickly.

I have heard of people stirring the shot after they are served it so all of the flavors mix together. It is totally up to you how you enjoy this classic layered shot.

The B52 Shot is one ingredient off of making a Duck Fart Shot. The difference is Grand Marnier versus Crown Royal Canadian Whiskey.


Equipment Needed

Shot Glass - You want to use a 2 oz shot glass for this B52 recipe. If you are using a smaller shot glass make sure to lower the amount of liquor used so it fits in the shot glass. This recipe makes a 1.5 oz shot.

Measuring cup - I use these angled measuring cups to easily measure out each layer of this shot. I use three different measuring cups so the flavors do not combine.

Step 1 - Add Kahlua to the shot glass. Try to minimize any liquid getting on the side of the shot glass. For the first layer when you pour the coffee liqueur it can go in at regular speed but try to keep the sides of the glass as clean as possible.

Step 2 - SLOWLY Pour Bailey's Irish Cream over the back of a bar spoon this will help get the distinct layers in this layered drink.

Step 3 - Rotate the shot glass so you are not pouring down the same spot that you poured the Irish Cream. Wipe off the spoon or use a new one.

Slowly pour the Grand Marnier into the glass. SLOWLY.

I have seen where other bartenders have used different orange liqueurs like Cointreau for this recipe. I have only made these with Grand Marnier so I am not sure how the layering will look with other orange liqueurs.

You will want to use equal parts of each liqueur to get an even layered shot.

Pour slowly. You want to slowly pour the Bailey's and Grand Marnier over the spoon so the layers do not mix.

Wiping off the spoon or using a 2nd spoon between layers can help minimize the mixing.

I use these angled measuring cups to easily measure out each layer of this shot. I use three different measuring cups so the flavors do not combine.

You can serve this drink at room temperature or you can refrigerator the Kahlua, Baileys, and Grand Marnier before serving so it is a cold shot.

Different brands of alcohol may settle differently when poured into this shot.

To make a flaming b-52 you can drizzle a bit of 101 overproof rum or other highly flammable liquor and light it on fire. PLEASE be careful and safe and careful when trying to make this flaming B-52 shot.


Step 1

1. Preheat oven to 325F. Lightly grease an 8-inch square baking pan. Set aside.

Measure sugar, flour, cocoa, baking powder, and salt into a large bowl. Stir with fork until well blended.

2. In a medium-sized bowl, whisk melted butter with eggs and vanilla. Stir into flour mixture until blended. Turn half the mixture into another bowl.
Stir Kahlua into half the mixture and Bailey’s Irish Cream into the other half. Set bowls aside.

3. In a small mixmaster bowl, blend cream cheese and vanilla until smooth. Beat in eggs, 1 at a time, beating well after each addition. Gradually add sugar and flour. Then beat in Grand Marnier and orange peel.

4. Turn Kahlua mixture into prepared pan and smooth the top. Then pour cream
cheese filling over Kahlua base. (This mixture will be quite runny.)

Carefully layer the Baileys Irish Cream mixture on top. You will not be able to spread the batter with a knife.(Apply small amounts with spoon until completely covered. I have created a marbled effect at times- don’t worry it still tastes great.)

Bake in centre of pre-heated oven for 55 to 60 minutes, just until brownies begin to pull away from sides of pan. Cool brownies in pan on wire rack.
Brownies will keep in the refrigerator for several days. (Not really—they are quite good and seem to disappear rather quickly.)

Added by

Oh my goodness, these are phenomenal. BUT, the recipe as printed here is incorrect: you have to use **ALL** of the liqueurs, not just one of them. The 3 liqueurs combined make up a drink called a B-52, hence all of them are in this confection, 2 1/2 T. of each. Buy the small bottles at the liquor store, you know, stocking stuffer size. You can dip the balls in melted white chocolate, dark chocolate, etc. and roll some of them in crushed nuts or sprinkles. Use your imagination, have fun, and enjoy. Don't eat and drive! LOL

I have made this recipe for the last few years. I have changed from white to dark chocolate for the coating, it gives the candy a much richer flavor & brings out the orange of the Grand Marnier

B-52 Shot

A drink believed to have originated in the 70’s (or late 60’s), the B-52 shot is a combination of Kahlúa, Irish cream and orange liqueur (originally Grand Marnier Liqueur but now triple sec is most commonly used). It’s quite a showy shot because of its impressive display (it tastes delightful too).

When prepared properly, the ingredients are separated into three distinct layers.

Like most popular mixed drinks, the B-52’s origins are disputed. There are three possible theories that each claim some legitimacy to it.

The first is that the drink was created at Alice’s restaurant in Malibu in the late 1960’s and that it was named after the US B-52 Strato-fortress long-range bomber. This bomber was used in the Vietnam War and dropped ‘fire bombs’, which if you believe this story, likely inspired today’s flaming variant.

The second theory is that it was invented by bartender Peter Fich at the Banff Springs Hotel in Alberta. It’s said that he named his drink creations after his favourite bands, hence the B-52 shot being named after the popular American band with the same name.

The third theory (and least spoken about) is that it was created by bartender Adam Honigman at New York City’s Maxwell’s Plum bar.

Regardless, the drink caught on in the 70’s and has been one of the most popular shooters in the world ever since.

It also had a momentary boost in popularity when Arsenal Football club forward Nicklas Bendtner changed his jersey number from 26 to 52 in the same season he scored a heroic goal against Liverpool at the Carling Cup in 2009. Fans nicknamed him ‘the bomber’ and drank B-52 shots to honor his name.

Flaming B-52 Variant

One of the reasons for the B-52’s continued popularity is because of its flaming variant. This shot is commonly lit on fire by layering a high-proof alcohol (most often Bacardi 151 overproof rum) on top. This variant is sometimes referred to as a “B-52 On a Mission“.

High-proof alcohols are highly flammable which is what makes flaming this shot possible. I’ve also seen this drink flamed when a high-proof triple sec, like cointreau, is used. However, the effect is difficult to achieve and often short-lived. Layering a high-proof alcohol on top is more reliable.

If possible, pour the triple sec (or Grand Marnier) at room temperature. Since it’s layered just before the high-proof alcohol, a colder spirit will make it more difficult to flame.

Once lit, the drink should be consumed as quickly as possible to avoid overheating the glass and liquid. Either drink through a straw or blow out the flame before drinking in one gulp.

Be extremely careful when playing with fire in your bar or at home. Accidents happen, hair & clothing catch on fire, so make sure it’s kept well away from other flammable objects.

The B-50 Shot Family

The B-52 is well known for its variants. Among its flaming brother, there are several other substitutions and names you can experiment with. To help with memorisation, most of these variations call for Kahlua & Baileys and swap the orange liqueur for something different.


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The Galley Gourmet

If you have an extra hour or two in Cincinnati, try to check out Jungle Jim's. It is a grocery store built by a madman that no foodie should miss. There are two locations - Fairfield and Eastgate. They have pretty much everything. The cheese department alone at the Eastgate store is bigger than most grocery store's produce department.

Wow! Thank you so much for the recommendation! I'm map questing it now!

Oh my gosh! You're back! I've scrolled down and see there are a bunch of new posts. YAY! I'm gonna get a cup of coffee and slice of chocolate pound cake and enjoy a little time catching up with you. :) I haven't even read this post yet (cuz I want to read them in order) but couldn't wait to say how excited I am see you back in action. :)

Will the orange mixture still be extremely liquidy after cooling? Mine has been cooling for about 1 1/2 hours and is still very thin - don't want to pour it over the rest of the cake if I've done something wrong.

Sry for the late response! Yes it will (it's a jello-like mixture), but as long as you have the cream mixture spread all the way to the sides of the springform pan, there shouldn't be a problem.

Just tried this on our cruise. wow, my wife couldn't stop talking about it!

drank this in the 80s. still good in2011

Used to drink these with an added ingredient.
Grand Marnier
Top layer of 151

Hey Dave, if you use Crown Royal it is called a Duck Fart.

The best way (and the coolest way, if you're a bartender) is to pour each liquor down a cherry stem so that you get three distinct layers in the glass. Then when you drink it, you also get to taste each flavor! Fantastic.

Always loved White Russians. Tried a B-52--will never go back!! It's like a White Russian on steroids!.

lighting it burns off the alcohol, looks great but defeats the purpose -- CHEERS!

kahlua, bailey's, amaretto. legit.

its kinda soft. but great. i tried with vodka with higher alco % instead of grand marnier. ( to light up)

I have substituted Crown Royal for the Grand Marnier. It gives the drink an added kick.

I think Gran gala makes a better middle layer.
It is thicker than gran marnier and half the price.

the best way is to actually light it up.

Try Absinth instead of Grand Marnier -)

Tastes like a lighter version of a Concorde.

Hate to break the news to you, but B52s have been around since the dawn of time!

Bailey's, Kahlua, Disaronno. THE best, hands down. I was pissed when I found out somebody already named my drink. I thought I had something unique and then someone slanders the good taste of this drink with a pop-culture music group - that or airforce bomber reference - either way, there's only one way to do it right.

Used to drink them at a bar here in town years ago, so I made one last night and. yummm! Just like I remembered. At another bar I remember having a B-54 instead. gotta look it up.

I don't know about America. but in Europe- we light it before drinking it!

drank a squadron of these on Norfolk Va. Just missed getting arrested that night. Ooorah!

this is a bad ass drink, my bartender makes an actual drink for me with a shot of each, its expensive but it only takes 2 and im hammered :D

with Absolut instead of the Grand Marnier, that's a Mudslide

Absolutely amazing! But I had it with Kahlua, Bailey's, and Absolut instead of the Grand Marnier. Wonder which tastes better?

Very creamy and delicious!

3 jiggers of each over lots of ice. heaven on earth.

Made this for a bunch of exchange students at a party. It was awesome! (They had also never heard of a blowjob shot apparently. )

Puked my guts out after drinking two of these (after 6 funny tasting tequila sunrises) But it does taste sooooo good!

yummy!! one of the best shots ever--tastes like a milk shake!! =]

This also works good with Triple Sec - takes some of the price off tool

Serving size: 250 mL (1 cup)

* : Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your diet needs.

Classic B-52

Don’t worry about the fact that this is a layered drink. It’s actually quite easy to create, and the layers actually create a visual aesthetic that is rarely seen in shots. And, it tastes great whether you drink it straight or stir it up before drinking it.


  • 1 part Kaluha coffee liqueur
  • 1 part Bailey’s Irish cream
  • 1 part Grand Marnier


  • Choose a tall shot glass or a dessert drink glass, depending on which size of a drink you wish to create
  • Add Kahlua to the bottom of the glass until it’s 1/3 full
  • Slowly pour Bailey’s over a spoon to float it on top of the Kahlua
  • Again, pouring slowly over a spoon, add the Grand Marnier
  • Serve


  • B-52 Bomber Cheesecake
  • The Chocolate Crust:
  • 2 - 1/4 cups chocolate Teddy Grahams
  • 3/8 cup Kahlúa
  • 4 -1/2 Tblsp butter
  • Cheesecake Base:
  • 4 blocks of 8-ounce cream cheese, (softened)
  • 1 - 1/4 cups sugar
  • 4 extra-large eggs at room temperature
  • Bailey's Layer:
  • 1/2 cup Bailey's Irish Cream
  • Grand Marnier Layer:
  • 2 cups of batter set aside earlier
  • 1/4 cup Grand Marnier
  • 1 Tablespoon *freshly grated orange peel


Preheat oven to 350°. Crush or process cookies. Pour Kahlúa over cookie crumbs and mix well. Add the melted butter and stir to combine. Press into a 10" springform pan, which has been lined with a sheet of parchment paper.

***I cover the flat bottom of a springform pan with parchment paper and snap the side ring around the bottom, catching the parchment securely. This makes the cheesecake easy to release from the pan. As always, I wrap the bottom and sides of the springform pan with heavy-duty aluminum foil and set it in a roasting pan to fill with hot water before baking.

In a bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition.

Remove 2 cups of batter to a separate bowl. Set aside for the Grand Marnier Layer.

To the remaining batter, add 1/2 cup Bailey's Irish Cream. Stir the Irish cream into the batter and mix well.

Grand Marnier Layer:
2 cups of batter set aside earlier
1/4 cup Grand Marnier
1 Tablespoon *freshly grated orange peel

Add the Grand Marnier and orange peel to the batter set aside earlier and mix well.

Bake for 55 minutes at 350° or until the center is almost set. Open the oven door slightly and leave the cheesecake in the oven to cool. Remove from the oven, cover with aluminum foil, and chill overnight.

Before serving, add chocolate curls, orange zest, and sprigs of mint.

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Watch the video: The B-52s - Roam Official Music Video (January 2022).