B-52
2 June 2005
- 2/5 Kahlua
- 2/5 Baileys Irish Cream
- 1/5 Cointreau
The key to pouring a perfect B-52 is in not trying to float the Cointreau on top of the Baileys. Doing that will usually result in your shot looking like this sorry example. Instead, start by floating the Cointreau over the Kahlua, then sink the Baileys under the Cointreau so it forms a clean central layer, without clouding up the Cointreau on top.
There are many different recipes for a B-52 available online, but I have always made them like this. I used to use equal parts of each ingredient, but I have started reducing the amount of Cointreau to make the shot a little mellower.
