Judging by numerous reviews, of all alcoholic cocktails, the layered mix "B 52" is in great demand. For commercial purposes, eminent bartenders have developed many options for its preparation. One of these drinks was the cocktail "B 53". The composition of this mix is different from the original "B 52". In addition, the top layer, which is represented by orange liquor, was replaced by a stronger absinthe. You will learn about the composition of the B 53 cocktail and how to prepare it from this article.
Classic version
This digestif with a dark brown lower layer, beige middle and upper transparent green. The composition of the cocktail "B 53" is represented by the following components:
- Coffee liqueur "Kalua". It will take from 15 to 20 ml.
- Creamy Beilis liqueur (15-20 ml).
- Absinthe.
According to the recipe, cocktail "B 53" is prepared as follows. First, cool all the ingredients in the refrigerator. It takes no more than half an hour. Then a small glass is filled with coffee liquor. Next, using a knife blade, pour “Baileys” cream on “Kalua”. For this purpose, you can also use a special cocktail spoon. Similarly, 15-20 ml of absinthe is poured. The strength of a drink is more than 40 revolutions. For this reason, the classic "B 53" is the male counterpart of the famous "B 52". Before serving a drink to guests, it needs to be set on fire. When the fire turns red, a straw drops to the bottom of the glass. Due to the fact that it can melt, you need to drink a digestif quickly.
"B 53" with cognac
Judging by the reviews, this drink is like for those who like nut flavors in alcoholic cocktails. It was for such a consumer that this B 53 cocktail was created. The composition of the mix is practically no different from the classic version. However, instead of absinthe, you need 15-20 ml of quality cognac. Coffee liqueur and creamy Bailey need to take from 25 to 30 ml. First, the glass is filled with coffee alcohol, and then creamy. At the very end, brandy is added. Before serving, the ingredients of the B 53 cocktail can be ignited. A tube is not provided for this digestif. Drink the drink in one gulp.
Digestif with bitterness. Ingredients
In this version of the "B 53" cocktail, the coffee liquor is replaced by Jamaican alcohol "Tia Maria", which is inherent in the taste of vanilla. The basis for its manufacture was rum. Due to the fact that alcohol with a small fortress, only 20 revolutions, the digestif developer managed to combine in it a unique, balanced taste of light liquor and strong bitterness. Before you start cooking, you need to get the following ingredients:
- Jamaican liquor "Tia Maria". You need 30-35 ml of this alcohol.
- Creamy Beilis liqueur (20-30 ml).
- Good vodka (20-25 ml).
About cooking
First, all the ingredients need to be cooled. Since the first layer should consist of Jamaican alcohol, the first in a cocktail glass is poured with Tia Maria liquor. Next, you need to do the formation of a beige layer of Baileys cream liqueur. At the very end, the glass is filled with high-quality transparent vodka. In addition, a digestif can be provided with several slices of citrus fruits, which will be used as a snack.
According to the recipe, a thin straw is provided for the drink through which it is drunk. Also, with this tube, you can shake the cocktail, and then gulp the contents of the glass.
What will experts advise?
For those who decide to make B 53 at home, but don’t know which alcohol to use, we can recommend the following. For the first layer of the cocktail, “Mocha”, “Captain Black” or “Kalua” are ideal. The second layer is formed from cream liqueurs Amarula, Beilis or Irish Cream.
The top layer is made from any strong alcohol. It is only important that it differs in contrast from the previous ones. Therefore, at the very end, a cocktail glass is filled with vodka, cognac, whiskey, absinthe or gin.