Tuesday, January 17, 2017

B-52 / Pousse Cafe

Just killing time at the bar this week and playing with layering sweet liqueurs as a way to practice. The B-52 had its heyday during the mid-90s, I remember. It has all the ingredients that would make it popular, Kahlua, Bailey's and Grand Marnier. Come to think of it, why did it ever go out of style? Probably because bartenders got sick of making them. Then, of course, they were warm shots. Yuck.

Incidentally, while I was taking this photo, someone ordered a Bombay Sapphire up. So this B-52 had a Bombay door (as we used to call it when Bombay gin was consumed along with a B-52, not always by the same person.)
  • 1 oz. Kaluah
  • 1 oz. Bailey's Irish Cream
  • 1 oz. Grand Marnier
Carefully pour over a spoon into a pousse cafe glass in the order given. 

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