B-52
A classic layered shot of coffee liqueur, Irish cream, and orange liqueur. Sweet, silky, and aromatic, it drinks like a tiny dessert with a citrus lift.
History of B-52
Most accounts credit the B-52 to the late 1970s, with a bartender at a Canadian hotel often named as its creator. Like many bar legends, the exact origin is murky, and similar layered combinations likely existed before it became codified. The name is said to nod to a bomber aircraft or the band, depending on who you ask. The drink spread quickly through North American bar culture in the 1980s, when layered shots and visually dramatic serves were in vogue. Its trio of coffee, cream, and orange liqueur made it easy to remember and replicate. As a result, it became a staple among party shots and after-dinner novelties. Over time, variations proliferated, swapping the top layer or changing proportions for different effects. Despite the spin-offs, the classic template remains popular because it is reliable, approachable, and photogenic. It is a small, sweet showcase of technique that rewards a steady hand.
Why the B-52 Works
The B-52 layers by density: coffee liqueur anchors the base, Irish cream floats above, and a lighter orange liqueur crowns the glass. This creates a clear sequence of flavour from chocolatey coffee to velvety cream and finally bright citrus. Keeping everything cold preserves definition and prevents premature blending. Each layer is chosen for contrast as much as harmony. The coffee liqueur brings roasted depth and sweetness; the Irish cream contributes texture and dairy richness; the orange liqueur adds aroma and a drier, zesty lift. Together they drink like a mini dessert with a clean finish. Proportion is key. Equal parts keep the shot balanced and visually tidy, and a slow pour over a bar spoon controls flow. With minimal tools and a steady hand, you get café, confection, and citrus in a single, satisfying sip.
Should You Mix Ahead?
Layered shots are best built à la minute. If you must work ahead for a crowd, pre-chill the glassware and ingredients rather than pre-assembling the shot. Cold temperatures keep layers tight and reduce bleed. Pre-measure each component into separate mini jugs or bottles and line them up in order of density. This speeds service while preserving the theatrical pour. Give each container a quick chill in the freezer before use. Avoid assembling more than a few minutes in advance. The cream layer will slowly sink and the top layer can merge with the middle. Build, serve, and drink promptly for the cleanest presentation.
Food & Snack Pairings
Lean into the dessert character with chocolate truffles, tiramisu, or a square of dark chocolate. The roasted coffee notes pair especially well with cocoa-rich sweets. Citrus desserts like orange shortbread echo the top layer’s aroma. For something savoury, try salted nuts or aged hard cheese to counter the sweetness. The salt sharpens the coffee base and keeps the palate lively. Crisp biscotti offer a pleasing textural contrast without overpowering the drink. If serving after dinner, a small espresso on the side amplifies the café theme. Alternatively, a citrus sorbet cleanses the palate between sips. Keep portions small so the shot remains the star.
How to Make B-52
Chill a shot glass and all three liqueurs thoroughly. Cold ingredients pour more slowly and stack more cleanly. Set a bar spoon inside the glass with the bowl facing down and touching the side. Measure the coffee liqueur and pour it into the glass to form the base. Gently pour the Irish cream over the back of the spoon, letting it flow down the glass wall. Pause briefly to let the layer settle. Finish with the orange liqueur, again pouring slowly over the spoon. Aim for equal bands by eye and adjust the final drops as needed. Serve immediately before the layers begin to soften.
When to Serve
Serve the B-52 after dinner when a small, sweet pick-me-up suits the moment. It works well at celebrations where a round of matching shots lifts the room. The look is a crowd-pleaser without being fussy. Seasonally it fits year-round, but it feels especially cosy in cooler months thanks to its café-and-cream profile. It also cuts through rich meals without adding heft. Think of it as a tiny dessert course. It shines at casual parties and cocktail nights when you want a quick showstopper. Build a few to demonstrate the technique, then let guests watch as you repeat the pour. Serve promptly to keep the layers crisp.
Common Mistakes
Pouring too fast is the number one error. Slow the flow over a bar spoon so the liquid slides down the glass rather than plunging into the layer below. If a layer clouds, pause for 20 seconds and resume gently.
Using warm ingredients makes layers bleed. Keep bottles and glassware cold and avoid shaking, which traps bubbles that disturb separation. If needed, place the filled glass in the freezer for 1 minute to set the bands.
Stacking in the wrong order will collapse the drink. Always start with the densest layer, typically the coffee liqueur, then Irish cream, then the lighter orange liqueur. If your orange liqueur is unusually dense, reduce the pour height and go even slower.
Recommended
Best rum for B-52
For the coffee layer, many coffee liqueurs are rum-based, which adds a soft molasses depth under the roasted notes. Choose one with clear coffee aroma and moderate sweetness so it supports rather than overwhelms the cream. A slightly higher viscosity helps the base sit firmly.
Best whiskey for B-52
Irish cream liqueur is whiskey-based, so look for a cream with a subtle grain character that reads as warmth rather than heat. The whiskey should tuck into the dairy without poking through as sharp spirit.
Best brandy for B-52
Some orange liqueurs are brandy-based, bringing gentle oak and dried orange peel to the top layer. This adds lift and a touch of dryness that tidies the finish.
Taste Profile
Ingredients
Instructions
Chill and set up
Chill a shot glass and all three liqueurs. Place a bar spoon inside the glass with the bowl touching the inner wall.
Pour the base
Measure 0.5 fl oz coffee liqueur and pour into the glass to form the bottom layer.
Float the cream
Slowly pour 0.5 fl oz Irish cream over the back of the spoon so it gently slides onto the coffee layer.
Top with orange
Gently layer 0.5 fl oz orange liqueur over the spoon to create the top band. Adjust the final drops for even thickness.
Serve
Serve immediately while layers are crisp and well defined.
Bartender Tips
Keep it cold
Pre-chill glass and bottles to slow the pour and keep layers distinct.
Spoon angle matters
Rest the spoon against the glass and pour onto the spoon’s back so liquid clings to the wall rather than piercing the layer below.
Pause to set
If a layer clouds, pause for 20–30 seconds and let gravity tidy the edges before continuing.
You can build a no-alcohol B-52 by swapping like-for-like flavours with non-alcoholic components. Use a rich coffee syrup or cold-brew concentrate for the base, a dairy or plant-based cream for the middle, and a concentrated orange syrup or alcohol-free orange aperitif for the top. Chill everything and pour slowly to retain clean layers. Balance sweetness to avoid a cloying result. Dilute syrups slightly with cold water if needed, and keep the total volume to around 1.5 fl oz to maintain the shot’s compact profile. A pinch of sea salt in the coffee layer can sharpen definition and temper sugar. Serve immediately in a chilled shot glass to preserve separation. The non-alcoholic version will be sweeter and less aromatic, so consider finishing with a twist of expressed orange oil above the glass. It keeps the look and sequence of flavour without the alcohol.
Similar Drinks
Frequently Asked Questions
What ingredients work best for a balanced B-52?
Choose a rich coffee liqueur with pronounced roasted notes, a smooth Irish cream with good body, and an orange liqueur with bright citrus and moderate sweetness. Equal parts keep the shot from turning cloying while preserving clear flavour transitions. Chill all components to enhance structure and aroma.
How do I get clean, distinct layers without mixing?
Pour slowly over the back of a bar spoon with the spoon’s bowl touching the inner wall of the glass. Keep everything cold and give each layer a brief moment to settle before adding the next. If you blur a layer, stop, chill for 30 seconds, and resume with an even gentler pour.
How strong does a B-52 feel and what’s the ABV like?
Despite its sweetness, the B-52 is moderately strong, averaging around the mid‑20s in ABV. The orange liqueur adds the bulk of the punch, while the cream softens the perception of alcohol. It drinks smoothly, so serve in small, single portions.
Can I make B-52s ahead or batch them, and what should I serve alongside?
Batching layered shots does not hold well, so pre-chill ingredients and glasses and build to order. Serve with small chocolate bites, citrus biscuits, or salted nuts to balance sweetness and echo the flavours. It suits after-dinner toasts and celebratory rounds where quick service matters.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews