The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Banff, Alberta. Fich named all of his new drinks after favourite bands, albums and songs, and he named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber. One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta and liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977. The B-52 is also rumoured to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.
Variations
The B-52's widespread popularity has resulted in many [|variations], each earning a slightly different designation. Altogether, the drinks are referred to as the B-50 series of layered cocktails. The drink became a North London favourite in late 2009 when Arsenal striker Nicklas Bendtner changed his shirt number from 26 to 52, earning himself the nickname "B52" in the process.
Preparations
There are special machines that can prepare a B-52 in only a few seconds. However, an experienced bartender usually relies on the traditional, hand-made preparation. This method of the preparation is called "building", as opposed to blending or shaking, thus, B-52s are "built." B-52s are usually served in a shot glass or sherry glass, although a heatproof glass is required when a "flaming B-52" is served. First, a coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass. Next, Baileys Irish Cream is poured very slowly over the back of a coldbar spoon, taking care to avoid disturbing the lower layer as the second liquor is poured on top. Just as carefully, Grand Marnier is poured atop the Irish Cream using the bar spoon. The drink is sometimes made with a shaker and served in a cocktail glass, although this is less traditional.
For a Flaming B-52, the top layer is ignited, producing a blue flame. Filling the glass to the top reduces the amount of glass exposed to the flames, making the glass less likely to break, but the drink is easier to spill. It is best to leave the flaming B-52 on the bartop and drink it through a straw. Once lit, the drink should be finished quickly to avoid overheating the glass and burning the straw. Unless the flame is extinguished before drinking, a fireproof straw—such as one made of metal—may be preferred. Safety precautions should always be used in consideration of both fire and broken glass. Triple Sec at room temperature will not ignite easily, so it should be warmed up beforehand or topped with a small layer of an overproof rum with 65–85% ABV such as Bacardi 151 or Stroh 160. Such a preparation can be referred to as a "B-52 On a Mission".
Variant drinks
B-51, a B-52 with Frangelico hazelnut liqueur rather than Triple Sec.
B-52 with Bomb Bay Doors, a B-52 with a 4th layer of Bombay gin.
B-52 in the Desert, or a B-52 with a Mexican Tailgunner, a B-52 with tequila rather than Bailey's Irish cream.
B-52 with a Full Payload, a B-52 with a 4th layer of Frangelico and a 5th layer of Bacardi 151 rum lit on fire.
B-53, a B-52 with Sambuca rather than Irish cream.
B-54, a B-52 with Amaretto almond liqueur in place of Triple Sec.
B-55, a B-52 with absinthe rather than Triple Sec, also known as B-52 Gunship.
