Ingredients (for 1 person)

  • 25 ml espresso
  • 10 ml sugar syrup
  • 20 ml Baileys
  • 10 ml high-strength rum


  • Pour the Baileys into an espresso glass.
  • Prepare the espresso in a separate cup and sweeten it with the sugar syrup.
  • Carefully pour the mixture on to the Baileys to produce a second layer, mixing the layers as little as possible.
  • Slowly pour the rum into the glass over the back of a spoon to produce another layer.


Light the rum and serve with a small straw. Drink the C-52 from the bottom while the rum is still alight.

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