Welcome to Common Man Cocktails, I’m your host, Derrick Schommer. Today we’re going to cover the B-52. This is a, I think, it’s a, you can call it whatever you want it, layered or what, not, it’s the Pousse café. It’s the style and drink where you’re basically putting in some science. Certain drinks are going to float to the bo— or certain alcohols will go to the bottom, certain alcohols will go to the top. Then there’re ones in between. So what we’re going to is we’re going to layer them in a cracked order and we should see things drop right on top of each other. That’s going to be super cool. Practical, probably not, if you’re at home, this might not necessarily be the drink you might want to be consuming, unless, you like to, I don’t know, drink some straight Gran Marnier, and then maybe follow that up with some Baileys and then you know, maybe at the end you’re going to go with Kahlua. Or you want to impress people.
We’re all about impressing, anybody can make it out, red bull and vodka, but, or screw driver, right, not complex, but can they do something that kind of looks like this? Right, there’s three separate drinks. All stack on top of each other. Now, this is about one ounce of each or half ounce of each, we’re going to go with the half ounce ‘coz this shot glass is really small. So that’s the end result. The better you get it, the more perfect you’re going to get with this. It’s a little cloudy because I’ve been shaking it. And the Baileys is kind of mixing with the Gran Marnier. But you’ll have the Gran Marnier on top, Baileys in the middle and the Kahlua at the bottom. That’s just the way science works people. That’s the way they float. Now the trick to making this, and it is definitely a trick, took a few times to get it right. It gets frustrating when you mix them together and it still get the same taste but it doesn’t look as cool. So we’re going to use a standard spoon or a bar spoon if you have one of those long bar spoons, and we’re juts going to tap and hold, the glass like that and pour the liquids inside. One by one, the first one is easy.
So we’ll start with the Kahlua. Now this right now, we’re looking at about a two-ounce shot glass, it’s kind of fancy flared top for Pousse café style drink. You’re supposed to use the Chorzow glass. If you can find a real Pousse café glass, they’re basically kind of like a pear shapes with a flute at the top. You can also use a champagne flute if you’re really good and want a lot more to drink. These are smaller, easier to consume, little bit sippable. You can use any type of glass as long as you could get something in there to layer it. So I’m going to use this one.
Well this is going to be the easier one; we’ll just drop a little kahlua in there, that’s about good. ‘Coz we’re going to want make them all about the same layer, and still have room at the top so we can carry it without spilling it all over ourselves, because it’s not very impressive if you spill your drink all over yourself. Many people will laugh at you. So then what we’re going to do is we’re going to put in some Baileys, which gives you that grayish white color. Being a righty, I’m going to try my hand in doing it this way. There, now you wanted to touch the side of the glass if you can, and if you use a real pouring mechanism like our shot glass, this could be difficult. Now, the trick here, here you go, slow pour, that should do. Now, there’s a little mixing but you know nobody’s perfect.
So as the recipe, I’m going to say half ounce, that gets me, you know, an ounce and a half in front of a two-ounce glass, excuse me, a half ounce to play with.
We’re going to drop the Gran Marnier right on top, or we hope. Oh, this is a full one. It also helps if you drink some of the Gran Marnier ahead of time, ‘coz this is a pretty full bottle. I have a habit drinking with my Margarita’s so they go away fast, but overall, kind of a success. Little extra Gran Marnier, I’m a big fan so get some extra in there. Looks pretty cool. Now there’s plenty of different layered drinks if you go on the internet, and you search for Pousse café recipes, or, there’s a couple of original recipes that have seven layers in them, so you need a bigger glass. Personally, I say, that’s a lot of work. If you’re a bartender, maybe you want to show off. For me, this is enough show-offs, that’s enough to impress friends. They’re like, “Whoa, science.”
That’s your B-52. Put that one down and try this one. You’ll notice you’re really drinking mainly the Gran Marnier, with this little slight coffee taste to it. And then quickly right down on to the coffee, with the Baileys and the cream, and once you get through there, now you’re heading right into the coffeeville. So basically, it’s like its starting out with this sweeter, orange beverage, you know the Gran Marnier is an orange peel, orange-like. It’s like hot chop triple sec if you will. And then the Baileys, everybody I think knows Baileys like you stuff this in coffee and it’s a good time. And then you end with the Kahlua which you can also stuff in coffee or mine’s the especial, it’s a higher end so, it’s going to burn a little more. So you can go with the lower end, or any other coffee liqueur. You can also find gravity charts on the internet which will help you figure out what layers, and what, where grenadine falls on the list of layers. But I think that’s pretty cool.
And if you like, check out our new website, everydaydrinkers.tv, you can get all the episodes. We’ve got like twenty-two, twenty-three episodes now. You could just search around through there. Watch the latest, share it with your friends. We’re trying to get a lot of traffic on that site. I’m Derrick Schommer. That’s your B-52 and we’re teaching you how to drink.
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