B52 & Coffee Recipe

Prepare glass

Choose a clear shot glass (about 1.5–2 fl oz). Make sure it is clean and dry so the layers are visible.

First layer - coffee liqueur

Pour 0.5 fl oz Kahlúa into the bottom of the shot glass. Hold the bottle close to the surface to avoid splashing.

Second layer - Irish cream

Slowly pour 0.5 fl oz Baileys Irish Cream over the back of a bar spoon held just above the coffee liqueur so it floats and forms the middle layer. Pour steadily and as close to the surface as possible for a distinct layer.

Third layer - Grand Marnier

Using the same back-of-spoon technique, slowly pour 0.5 fl oz Grand Marnier over the Baileys to form the top layer. The three liqueurs should remain separated into three visible bands.

Serve the layered B‑52 immediately as a shot. Optionally, you can ignite the top (Grand Marnier) briefly for a flame effect — if you choose to flame, do so carefully: use a long lighter, keep hair and clothing away, do not inhale fumes, and extinguish before drinking. Never attempt flaming if you are inexperienced or in an unsafe environment.

Brew about 1 cup (8 fl oz) of fresh hot coffee to your preferred strength.

Stir in 1 tsp granulated sugar (or to taste) until dissolved. Adjust sweetness as desired.

If serving the B‑52 shot alongside a cup of coffee (classic presentation), place the shot glass on a small saucer next to the coffee. Alternatively, you can pour the B‑52 shot into a heatproof glass and serve with the coffee for alternating sips.

Top the coffee with 2 tbsp whipped cream if desired for a richer presentation and mouthfeel.

Express an orange twist over the coffee or shot by squeezing the peel to release oils; drop the twist into the cup or lay on the saucer.

Lightly dust grated dark chocolate or a pinch of cocoa powder over the whipped cream or on the top of the shot/saucer for aroma and visual contrast.