Joshua DuboisJoshua has bartended in several bars including The Pub in Brooklyn and Fatso's Lawrence, Kansas. Mixing drinks has been a passion for Josh since childhood when he used to mix his milk and chocolate syrup flair style on the playground. He then went through the school of hard knocks at The Pub in NYC under a career bartender whom had been bartending since the age of 13 in Ireland. He then spent two years at Fatso's Public House and Stage in Lawrence, KS under the supervision of bartending master Gavin Smith. He now resides in the DC metro area and bartends for private parties.
Hi, I am Josh Dubois and today we are showing you how to make a bunch of different shots. Right now I am going to show you how to make the B-52. Now the B-52 is a really cool shot because it is a layered shot and it is kind of difficult to make. This is actually the first shot that I ever made as a professional bartender; and my bartender mentor made me do it and drink it until I got it right and I messed up a couple of times.
So, let s see if we can get this right today. What we are going to do is, we are going to be using Kahlua, baileys and Grand Marnier, and we are going to use equal parts of these three liquors. Now we are going to start off with the Kahlua because the Kahlua is the heaviest and you want to put it on the bottom first. So what you are going to do is, you are going to take your glass and this is the one that you don t have to be very careful with putting the bottom layer on. So, you just make sure that you get it right.
Right there; maybe just a little bit more; that is about a-third Kahlua. Next, you are going to take your baileys; and now is when it gets complicated. You kind of have to got to squat down and do this, you can tilt it to the side, and that is a little bit of a trick of the trade, because what it will do is, it will flow down the side of this and come on to the top of it. Just sort of like when you are pouring a beer in the glass, do not have head in the beer you are going to pour baileys on top of the Kahlua. Now this is kind of tricky, so you go slow; slow is better than fast.
See all that just goes right on top there. And I said equal parts of these, but the one that you don t have to really do equal of, if you don t want to is Grand Mariner; this is the strongest liquor, it is the most expensive liquor in this drink, and I like to put just a little bit less in my B-52 is just because it saves a little money and it is not as strong for the customer. Then, this is the hardest part, putting the Grand Marnier on top; you got to bend down and just get it ever so slow. Now, if you put it right on the edge of the cup, it likes to float really nice; go as slow as you want and you can see it starting to form on the top there. Once you get it layered on there nice, you can go a little bit faster and it is not going to mess it up as much. There; now you got it nice. There you go, right to the top of the Grand Marnier. If you got a little swirl like that -- it s been a long time since I made that shot, so I have a little swirl of the baileys but that is just fine. If you really want to impress your customers with this shot, this shot lights on fire, your Grand Marnier is pretty strong, and it lights on fire; I don t know if you can see that with the camera, but it lights on fire right on the top - and that is a B-52. Next we are going to show you how to make a Broken Down Golf Cart.