Any tips on making cocktails & shots without the ingredients mixing?

Question

Whenever I try making cocktails with layers, such as a White Russian, the milk and kahlua mix together.
The same happens when I try to make B52s, which you top with rum and set alight but the rum always mixes in and won't light..
Any tips?

Answer 1

white russians are supposed to mix together, you'll never get that perfect dark bottom, completely white milk look, sorry.... as far as the B-52's and the drinks you're trying to light on fire... perhaps you're not using the right proof of rum..... or not enough.... you need something at least 100 proof before it'll light fire.. try Bacardi 151 rum. Also, when layering, and it can be done, depending on the thickness of what you're layering, pour slowly near the edge of the glass, make sure to pour the thickest first and work your way up. good luck!

Answer 2

B-52s are usually served in a shooter or sherry glass. If serving a flaming B-52, be sure to use a sturdy, heatproof glass. First, a coffee liqueur, such as Tia Maria or Kahlúa, is poured into the glass. Next, Bailey's Irish Cream is poured over the back of a cold bar spoon; take care to avoid disturbing the lower layer as the second liquor is poured on top. Just as carefully, pour Grand Marnier atop the other two liquors using the bar spoon.

For Flaming B-52s, substitute a dark high-proof rum for the Grand Marnier. The higher alcohol content is required for igniting the flame. Filling the glass to the edge reduces the amount of glass exposed to the flames, making it less likely to break, but is easier to spill the drink. For that reason, combined with the risk of burning the hand, the glass should remain on the bar, and a straw is used to sip the drink. Once ignited by the bartender, the drink should be consumed quickly to avoid overheating the glass and burning straw. Unless the flame is extinguished prior to drinking, a fireproof straw, such as one made of aluminum, is advised but not required.

Answer 3

1) make sure the glass is clean and dry for any layering. Any residual water in the glass will often break up the layers. 2) back of a spoon or in the cup of a bent bar spoon until you get the hang of it. then you'll be able to pour slowly down the side of the glass. 3) for lighting, it helps to be a little sloppy at the end and get some of the Grand Marnier (or 151) on the rim of the glass. Light the rim and it will catch the top as well.

Answer 4

Using the back end of a small spoon works to layer, but you have to make sure the liquors and ingredients are in the right order. For instance, you can't layer a thick liquor like kahlua over a water liquid like milk.

Answer 5

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Answer 6

I've read somewhere that pouring the top ingredient very slowly over the back of a spoon helps prevent the liquids mixing.

Answer 7

Pour each ingredient slowly over the back of a spoon held over the rim of the glass.

Answer 8

I know a good way to keep liquor from mixing in a shot is to pour it over a spoon...maybe that would work for drinks too.

Answer 9

pour slowly and pour the second layer down the side of the glass, then slowly rotate glass as you pour

a chilled glass works better