B52 Coffee Recipe

Chill (optional)

If desired, chill the shot glass briefly in the freezer or by filling with ice water for a minute, then discard ice water and dry. A chilled glass keeps the layers crisper for longer.

Place a clean 1.5 oz (45 ml) shot glass on a stable surface to assemble the B52.

First layer — coffee liqueur

Measure and pour 1 teaspoon (≈5 ml) Kahlúa into the bottom of the shot glass. Pour gently to avoid splashing so the base is level.

Second layer — Irish cream

Using a bar spoon held upside down (back of the spoon very close to the surface of the Kahlúa) or a teaspoon, slowly pour 1 teaspoon (≈5 ml) Baileys Irish Cream so it floats on top of the coffee liqueur. Pouring slowly and close to the surface helps the cream sit as a distinct second layer.

Third layer — orange liqueur

Again using the back of the spoon technique, gently pour 1 teaspoon (≈5 ml) Grand Marnier (or Cointreau) so it floats on top of the Irish cream, forming a three-layered shot: coffee liqueur (bottom), Irish cream (middle), orange liqueur (top).

Optionally garnish with a small orange twist rested on the rim or drop one or two whole coffee beans on the top layer for aroma. Serve immediately.

If offering alongside espresso, pour 2 oz (≈60 ml) freshly brewed espresso and serve the shot together so the drinker can sip or alternate between the shot and coffee.

To drink: consume the layered shot in one or two sips so the flavors layer on the palate, or stir briefly if you prefer a combined flavor.