2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Judging by the 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 B 53 cocktail. The composition of this mix differs from the original "B 52". In addition, the top layer, which is represented by orange liqueur, was replaced with 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 has a dark brown bottom layer, a beige middle layer and a transparent green top layer. The composition of the cocktail "B 53" is represented by the following components:
- Kalua coffee liqueur. You will need 15 to 20 ml.
- Baileys cream liqueur (15-20 ml).
- Absinthe.
According to the recipe, the cocktail "B 53" is prepared as follows. First, chill all ingredients inrefrigerator. It will take no more than half an hour. The small shot glass is then filled with coffee liqueur. Next, using the blade of a knife, creamy Baileys is poured onto the Kahlua. For this purpose, you can also use a special cocktail spoon. Similarly, 15-20 ml of absinthe is poured. The strength of the alcoholic beverage 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 must be set on fire. When the fire turns reddish, a straw falls 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 liked by those who love nut flavors in alcoholic cocktails. It is for such a consumer that this cocktail "B 53" was created. The composition of the mix practically does not differ from the classic version. However, instead of absinthe, you will need 15-20 ml of high-quality cognac. Coffee liqueur and creamy "Baileys" should be taken from 25 to 30 ml. First, the glass is filled with coffee alcohol, and then creamy. At the very end add cognac. Before serving the ingredients of the B 53 cocktail, you can not set it on fire. For this digestif, a tube is not provided. Drink the drink in one gulp.
Digestif with bitterness. Ingredients
In this version of the B 53, the coffee liqueur is replaced by the Jamaican alcohol Tia Maria, which has an inherent vanilla taste. The basis for its manufacture was rum. Due to the fact that alcohol with a smallstrength, only 20 revolutions, the developer of the digestif 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 Tia Maria liqueur. You need 30-35 ml of this alcohol.
- Baileys cream 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 spirits, Tia Maria liqueur is poured into a cocktail glass first. Next, you need to do the formation of a beige layer of creamy liqueur "Baileys". At the very end, the glass is filled with high-quality clear vodka. Additionally, the digestif can be provided with several slices of citrus fruits, which will be used as an appetizer.
According to the recipe, a thin straw is provided for the drink, through which it is drunk. You can also shake the cocktail with this tube, and then drink the contents of the glass in one gulp.
What do experts advise?
Those who decide to cook "B 53" at home, but do not know what kind of alcohol to use, we can recommend the following. For the first layer of a cocktail, Mocha, Captain Black or Kahlua are ideal. The second layer is formed from Amarula, Baileys or Irish Cream cream liqueurs.
The top layer is made fromany hard 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.
Recommended:
Ordinary wine: classification, preparation methods and aging time
Era changed: from the ancient world to antiquity, from antiquity to the Middle Ages, from the Middle Ages to modern times. But one thing remained unchanged - at all times people drank wine, because it is as old as the world. Many newly minted connoisseurs of this marvelous drink are confused in its names and classifications. And when they hear the phrase "ordinary wine", they are generally perplexed
Who invented sushi: history of origin, types, methods of preparation
Sushi is a dish of traditional Japanese cuisine, as well as a favorite delicacy of every modern person. It has an interesting and long history. Many do not suspect that another country is the birthplace of Japanese sushi. It's time to open the curtain that hides this secret. Finally, the world will know who invented sushi. We wish you a pleasant reading of the article
Coffee: names, types, preparation methods, reviews
Espresso, cappuccino, latte, mocha, americano - these aromatic drinks have become an integral part of everyday life. In our review you will find all the secrets of coffee, namely the names, composition and methods of preparation
Pistachio paste: description and methods of preparation of the product
Pistachio paste is a unique product that gives many dishes an exquisite taste and aroma. Such a semi-finished product can increase the nutritional value and make the dish more useful for the human body
How to measure grams without weights: types of products, different methods of measurement, use of improvised means, folk methods and practical advice
Not every housewife has scales in the kitchen, and many are used to doing it this way, measuring food "by eye" But it happens that you need to cook something according to a new recipe, where all proportions must be strictly observed. How to measure grams without scales? Of course, there are many ways, and the measure will be practically correct, but still with slight deviations. In this article, we will talk about how to measure grams without weights of dry foods
