TGI Friday’s B-52 Shooters

The picture shows Baileys in the middle and Gran Marnier on top, whereas the recipe has them reversed.

Layering a drink is easiest if you measure each successive liquor into a measuring glass, and then use the measuring glass to pour the liquor along your bar spoon and into the serving glass. The bar spoons twisted handle will allow you to slow the progress of the alcohol from the measuring glass to the serving glass and minimize the amount that your two ingredients will mix. The goal is to pour the successive ingredients so gently that they don’t break the surface tension maintained by the previous ingredient, which should mean that the two liquids won’t mix at all.

Take your bar spoon and flip it both horizontally and vertically from the way that you would normally hold a spoon so that the bowl of the spoon is in your hand opposing your index finger. Nestle the twisted portion of the spoon over the pouring lip of your measuring glass, and place the end of the spoon against the inside of the pousse café glass. Holding the concave spoon portion of the bar-spoon will make it harder to use it to eat your Cheerios, but should give you more control over the speed of the pour and the orientation of the bar spoon. If the alcohol is not already pouring along the length of the spoon, slowly increase the angle of the spoon and measuring glass until the alcohol begins to trickle down the length of the spoon into the drink.

If this is done slowly enough, your second layer of alcohol should have trickled onto the top of the first and should float lightly on top. If the drink you’re making has more layers, continue to use the measuring glass and slowly pour the drink. As you gain experience, you will be able to speed up the process a bit, but you’ll never be able to build layered drinks quickly.