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The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of a coffee liqueur (Kahlúa), an Irish cream (Baileys Irish Cream), and a Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).
|Primary alcohol by volume|
|Served||Straight up; without ice|
|Standard drinkware||Shot glass|
|Commonly used ingredients|
|Preparation||Layer ingredients into a shot glass. Serve with a stirrer.|
The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Banff, Alberta. Fich named all of his new drinks after favourite bands, albums and songs, and he named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber after which the band was named.
One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta and liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977.  The B-52 is also rumoured[by whom?] to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.
The B-52's widespread popularity has resulted in many variations, each earning a slightly different designation (see variations below for a small sampling). Altogether, the drinks are referred to as the B-50 series of layered cocktails.
The drink became a North London favourite in late 2009 when Arsenal striker Nicklas Bendtner changed his shirt number from 26 to 52, earning himself the nickname "B52" in the process.
There are special machines that can prepare a B-52 (or other multi-layered cocktails) in only a few seconds. However, an experienced bartender usually relies on the traditional, hand-made preparation. This method of the preparation is called "building", as opposed to blending or shaking, thus, B-52s are "built."
B-52s are usually served in a shot glass or sherry glass, although a heatproof glass is required when a "flaming B-52" is served. First, a coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass. Next, Baileys Irish Cream is poured very slowly over the back of a cold bar spoon, taking care to avoid disturbing the lower layer as the second liquor is poured on top. Just as carefully, Grand Marnier is poured atop the Irish Cream using the bar spoon.
For a Flaming B-52, the top layer is ignited, producing a blue flame. Filling the glass to the top reduces the amount of glass exposed to the flames, making the glass less likely to break but easier to spill. Triple Sec at room temperature will not ignite easily, so it is sometimes warmed up before use or topped with a small layer of an overproof rum with 65–85% ABV such as Bacardi 151 or Stroh 160. Such a preparation can be referred to as a "B-52 On a Mission".
- B-51, a B-52 with Frangelico hazelnut liqueur rather than Triple Sec.
- B-52 with Bomb Bay Doors, a B-52 with a 4th layer of Bombay gin.
- B-52 in the Desert, or a B-52 with a Mexican Tailgunner, a B-52 with tequila rather than Bailey's Irish cream.
- B-52 with a Full Payload, a B-52 with a 4th layer of Frangelico and a 5th layer of Bacardi 151 rum lit on fire.
- B-53, a B-52 with Sambuca rather than Irish cream.
- B-54, a B-52 with Amaretto almond liqueur in place of Triple Sec.
- B-55, a B-52 with absinthe rather than Triple Sec, also known as B-52 Gunship.
- B-57, a B-52 with peppermint schnapps rather than Irish cream.
- B-156, a B-52 but three times larger in an Old Fashioned glass.
- Mulligan, Shawn M. (2005). Mulligan's Bar Guide. Harper Collins. ISBN 0-00-200722-3.
- mix2rentpyramid (21 November 2009). "The worlds only and sensationel stunning B52 machine from Austria.mpg" – via YouTube.
- Regan, Gary (1991). The Bartender's Bible. New York: Harper Collins. p. 249. ISBN 0-06-016722-X.
|The Wikibook Bartending/Cocktails has a page on the topic of: B-52|