B-52 Cocktail
March 16th, 2008
The name refers to the US B-52 Stratofortress long-range bomber. This bomber was used in the Vietnam War for the release of incendiary bombs, which likely inspired today's flaming variant of the cocktail.
The origin of the B-52 is uncertain. One school of thought is that the B-52 was created in the famous Alice's restaurant in Malibu, California. Another school of thought is that the B-52 was invented at the Keg Steakhouse in Calgary, Canada in 1977. It is also rumored to have been created by Adam Honigman, a former bartender at New York City's Maxwell's Plum bar, during the late 1970's or early 1980s.
The B-52's widespread popularity has resulted in many variations, each earning a slightly different designation (see variations below for a small sampling). All together, the drinks are referred to as the B-50 series of layered cocktails.
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. Cocktails with horizontal layering, like the B-52, are also called "Pousse Café". 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 shooter 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, Bailey's 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.
Of course, there are many variatons of the B-52.
For example, there B-53. It is the same, as B-52, only comes with vodka. B-54 comes with amaretto or B-55 even comes with absinthe!
