When Barb of Creative Culinary asked me if I would like to help her celebrate the first anniversary of her Friday Happy Hour posts how could I say no? Far be it from me to miss out on a great cocktail party, virtual or real.
I don't advertise it here, but I spent a little time behind the bar mixing drinks before I got married and settled down. I'll even admit that I spent quite a bit of time on the other side of the bar drinking a cocktail or two during this time. At risk of ruining my wet blanket, kill joy, Debbie Downer reputation with my kids, I have to say that I was pretty darned fun.
Ok, where am I going with this? Well I felt like I had to give you a little background to explain the mixture that I have chosen to help Barb celebrate, because my chosen cocktail is a real 1980s, in my heyday favorite, the B-52.
Back in the day if my friends and I had something to celebrate, we often celebrated with a round of these little 3 layered drunken candy bars in a shot glass. Everything from new jobs to someone finally dumping their no good cretin of a boyfriend was toasted with one or two (ok, maybe even three) of these babies, and we weren't the only ones. While behind the bar I must have layered hundreds of them.
This tasty little shot starts off with a layer of Kahula, followed by a layer of Bailey's Irish Cream and finally, a layer of Grand Marnier. I even like the B-51 which substitutes the Grand Marnier with Frangelico. So to heck with champagne or sparkling wine for this party. No sir, no frilly, girly chick drinks here on my site today. For this anniversary we're gonna party like it's 1985.
Named after the B-52 Bomber, this drink with its high concentration of alcohol and sugar will make you feel like someone dropped a bomb on your head the next day if you get carried away. As good as they are it is quite easy to do, so drink your third at your own risk.
1/3 Bailey's Irish Cream
1/3 Grand Marnier
Pour Kahlua into the bottom of a shot glass. Holding a spoon upside down inside the glass touching the side and slightly above the surface of the Kahlua, gently pour the Bailey's over the curve of the spoon so that it gently trickles down on top of the Kahlua. Repeat the same process with the Grand Marnier. You can even throw all the ingredients in a blender with a scoop of ice cream and make a frozen B-52, but personally I love the layers.
I have seen these lit to heat up the Grand Marnier but to be quite honest, after preparing Julia Child's Coq Au Vin, I'm giving the whole food on fire thing a rest for awhile.
Want to see what other bloggers are shaking up for Barb's party? Click here to visit Creative Culinary for more great cocktail recipes and to enter her anniversary giveaways. You can also follow the party on Twitter at @fridaycocktail.