A layered cocktail drink has two or more liquors each floating on top of the other. The layering is possible because liquors have different densities. Following the rule of specific gravity, the heaviest liquor sinks at the bottom, the lighter one floats on top of it, and so on and so forth.
In the case of Absinthe B-55, the most dense is the coffee liqueur (the dark brown bottom layer), the lighter Bailey’s floats on top of it and the lightest, Absinthe, floats on top of the Bailey’s layer.
How come they don’t get mixed together? There is a technique for pouring. And although it takes some practice to create the floating layers, the pouring technique is not rocket science. You don’t have to be a professional bartender to learn it — just practice.
- coffee liqueur
- Bailey’s Irish Cream
- Start by pouring coffee liqueur at the bottom of shot glasses.
- Next, make the Bailey’s irish Cream float on top of the coffee liqueur. Speedy did this using a bar spoon. If you don’t have a bar spoon, use an ordinary spoon. Place the spoon, upside down, over the shot glass. Pour the Bailey’s Irish Cream onto the spoon so that the liquid drips off the edges of the spoon and onto the sides of the shot glass.
- To make the Absinthe float on top of the Bailey’s layer, do the same thing. Take a clean spoon, place it upside down over the shot glass and pour the Absinthe slowly.
- And you have a three-layered cocktail drink called Absinthe B-55.
- How you do drink the Absinthe B-55? My brother-in-law, Buddy, used a straw so that he sipped the coffee liqueur first and the Absinthe last. I drank mine in one go — straight up. Lovely!