Peter Hodges introduced me to B52. We were setting off to walk the Routeburn Track in New Zealand during October (i.e. late winter) and we decided we needed something warming in the evening. Peter made up a hip flask of B52 which saw us, and some English tourists, right. Given I get lots of Cointreau from grateful friends who come to stay in London I thought I’d look up the recipe. I don’t remember Peter’s recipe, but the standard recipe is 1/3 each of coffee liqueur, Irish Cream liqueur, and Cointreau.
B52 - Putting Cointreau to Good Use
- 20 ml coffee Liqueur
- 20 ml Irish cream liqueur
- 20 ml Cointreau
- Pour the coffee Liqueur into a shot glass. This makes the first layer.
- Pour the Irish cream liqueur into glass over a bar spoon, for the second layer.
- Pour the Cointreau into glass over a bar spoon, for the third layer.