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B-50 Series
The B-50 series of shots are variations on the B-52 shot that have warranted their own name. They are typically composed of Kahlúa, Baileys Irish Cream, and a third liqueur.

B-52

A B-52 cocktail

Kahlua, Baileys, Grand Marnier. The B-52 is a layered shot served in a pousse-cafe glass. Variations include using half measures in a shot glass, using teaspoons of grand marnier to fill a double shot glass. Alternatively, in a rocks glass, stir and strain into ice-filled glass. Kahlua may be replaced with another coffee liqueur, Baileys with another Irish Cream and Grand Marnier with another Curaçao.

B and B

1 measure (30 mL) brandy, 1 measure (30 mL) Benedictine. Float the Brandy on top of the Benedictine.

Baby Guinness

Tia Maria, topped up with Baileys. The Baileys should be poured into the Tia Maria using the back of a spoon, this slows down the pouring of the Baileys and should allow the Baileys to sit on top of the Tia Maria to look like a baby pint of Guinness. The glass used to drink this should be a small whiskey glass or a shot/shooter glass. It is very sweet to taste which is why it is very popular among young adults.

Bailey's Comet

1/2 shot (15 mL) of Baileys Irish Cream, 1/2 shot (15 mL) of Goldschlager (although any thin flammable cinnamon except Hot Damn will do), splash of flammable alcohol (Bacardi 151 works well), pinch of cinnamon. Fill shot glass half way with Baileys Irish Cream. Layer on top half shot of Goldschlager. Add splash of flammable alcohol. Dim the lights, and ignite. Sprinkling cinnamon into the flame will cause sparks to appear in an otherwise dim blue flame.

Banana Banshee

2 oz (60 mL) cream, 1 oz (30 mL) banana liqueur and 1 oz (30 mL) cacao liqueur (white). Pour into an ice filled shaker. Shake and pour into a cocktail glass. Add a garnish of nutmeg powder. The drink is reputed to have been invented by Nick Castrogiovanni of Nick's Big Train Bar in New Orleans.

Banana Daiquiri

2 measures (60 mL) light rum, 1 measure banana liqueur (Pisang Ambon), 1 measure (30 mL) lime juice, half a banana, crushed ice. Mix the rum, banana liqueur, lime juice, the banana and the ice in a blender. Strain into a cocktail glass.

Bandera

1 shot (30 mL) of silver tequila, 1 shot (30 mL) of sangrita, 1 shot (30 mL) of lemon juice, salt on a small dish. There is no method to mix this drink. You should drink, one at a time, the shot of tequila, sangrita and lemon juice. Salt is used for lowering the 'boom' of the tequila. Named after the Mexican flag.

Bandito

1 part Kahlúa, 3 parts ginger ale, ice. Pour Kahlúa into glass with ice. Top off with ginger ale. Tastes sweet.

Bastille Bomb

1 part blue curaçao, 1 part Cointreau, 1 part grenadine. The Bastille Bomb is a layered shot. First add the grenadine (the most dense of the liquids), then the curaçao, then the Cointreau (the least dense).

Bee's Kiss

2 parts light rum, 1 part honey, 1 part sour cream, crushed ice. Put the ice, rum, honey and sour cream in a blender. Blend until the mixture is smooth. Strain into a cocktail glass. Serve the cocktail without garnish.

Belfast Bomber

1 oz (30 mL) Baileys, 1 oz (30 mL) cognac, fill with ice. Build over ice drink with a straw

Bellbird

1 oz (30 mL) light rum, 1 oz (30 mL) gold rum, 1/2 oz (15 mL) Razzmatazz (crème de cassis and chambord are acceptable substitutions), 3/4 fill with cranberry juice, 1/4 fill with pineapple juice. Build drink in an iced hurricane glass, roll into shaker for a few shakes, pour back into glass, garnish with a squeeze of lime and serve.

Bellini

2 oz (60 mL) white peach purée, 5 oz (150 mL) prosecco sparkling wine. Pour peach purée then prosecco into a mixing glass filled with ice. Gently roll the shaker end over end to mix the ingredients. Do not shake as shaking will make the prosecco flat and could cause the mixing glass to explode. Strain into a champagne glass and serve. Bartender Giusepi Cipriani invented this cocktail at Harry's Bar, Venice in 1948. The drink was named after the 15th century Italian painter, Giovanni Bellini. It is reported that the pink glow of one of Bellini's painting is the inspiration to this cocktail. Originally this cocktail would only be made for four months of the year when the white peaches were in season. This was the case until Giusepi's son Arrigo began using a flash frozen peach purée. With the opening of Harry's Bar in New York City, the Bellini has been embraced throughout the western hemisphere.

Between The Sheets

1/2 oz (15 mL) brandy, 1/2 oz (15 mL) rum, 1/2 oz (15 mL) triple sec, 1 oz (30 mL) lemon juice.

Bitch Slammer (also B Slammer)

1 part vodka, 3 parts sparkling wine. Mix directly in the sparkling wine bottle. Serve chilled in long champagne glasses

Black Cow

Root beer, vanilla ice cream. Pour root beer into a (preferably chilled) glass or mug. Top with one scoop of vanilla ice cream.

Black Devil

1 1/2 oz (45 mL) tequila, 12 oz (350 mL) Coke, squeeze of lime. Build over ice in a glass.

Black Dick

1 oz (30 mL) creme de banane, 1 oz (30 mL) Kahlúa. Also known as Black Banana.

Black Forest

1 oz (30 mL) creme de cacao, 1 oz (30 mL) cherry liqueur, 1 oz (30 mL) Kirschwasser, 1 oz (30 mL) cream. Shake all ingredients together and pour into a Collins glass. Add a little more cream as a floater, then add a cherry.

Black Martini

2/3 oz (20 mL) gin, 1/3 oz (10 mL) black sambuca. Pour ingredients over ice. Shake gently. Strain into cocktail glass. Another cocktail called Black Martini is as follows: 4 1/2 oz (130 mL) vodka (Absolut), 2 oz (60 mL) chambord raspberry liqueur, 1 oz (30 mL) blue curacao, ice. Combine in shaker. Shake vigorously. Strain into cocktail glass.

Black Russian

2 parts vodka, 1 part kahlua, 1 part Coke (optional). Mix ingredients, stir and add ice.
Black and Tan

Stout beer (such as Guinness) and another, lighter beer (such as an ale or lager). A common technique is to fill the glass half full of the light beer, and then carefully pour the dark beer in, over an upside-down spoon, so that the two don't mix.

Black Velvet

6 oz (180 mL) cold Guinness, 6 oz (180 mL) cold dry champagne or other dry sparkling wine. A black velvet is made by filling a tall flute glass halfway full of chilled stout and floating the sparkling wine on top of the stout, with the differing densities of the liquids allowing them to remain largely in separate layers (as in a pousse-café). The effect is best achieved if it is poured over a spoon turned upside down over the top of the glass so that the liquid runs gently down the sides rather than splashing into the lower layer and mixing with it. A "champagne in mourning" mixture created in 1861 to commemorate German-born Prince Albert, Queen Victoria's consort, who died of typhoid fever at age 42. Black Velvet is also known as Bismark and Champagne Velvet. According to Brewer's Dictionary of Phrase and Fable, the black velvet was the favorite drink of Otto von Bismarck, who supposedly drank it by the gallon. In Germany, the cocktail often goes by his name. A common variation is the poor man's black velvet, prepared with a cider or perry bottom layer.

Blacksmith

1 part brandy, 1 part drambuie, 1 part Kahlúa

Blaster Shooter (Jägerbomber)

1/2 a can of Red Bull or other "energy drink". 1 shot (30 mL) of Sprite, 7-Up or other lemon-lime soda, mixed with the Red Bull, 1 shot (30 mL) of Jägermeister or other liqueur, poured into a shot glass. The Blaster is taken by dropping the shot of Jägermeister into a Collins glass and drinking like a shot. The drink is popular because it causes intoxication and also allegedly lets the drinker become more alert.

Bleeding Brain (Brain Haemorrhage)

1 oz (30 mL) peach schnapps, 1/4 oz (7 mL) Baileys, dash of grenadine. Pour schnapps into a shot glass. Float Baileys over the back of a spoon. Pour a little grenadine through the Baileys until it falls into the schnapps.

Bloody Caesar

1oz (30 mL) Vodka. Celery salt the rim of the glass. Dash Worcestershire sauce, dash Tabasco, Clamato Juice Serve in a highball, garnish Lemon/Lime, Salt/Pepper and a celery stick. (Only Available in Canada)

Bloody Mary

1 1/2 oz (45 mL) vodka, 3 oz (90 mL) tomato juice, 1/2 ounce (15 mL) lemon juice, 7 drops Worcestershire sauce, 3 drops Tabasco sauce, 1 pinch freshly ground pepper, 1 pinch of celery salt, 1/4 teaspoon (1 cm³) freshly grated horseradish. Shake with ice. Strain into an old-fashioned glass filled with ice. Garnish with pickled asparagus sprig or slice of celery.

Blue Hawaiian

1 part light rum, 1 part blue curacao, 2 parts pineapple juice, 1 part cream of coconut, 1 cup (250 mL) ice, 1 cocktail cherry, 1 piece of pineapple. Shake the rum, the blue curacao, the pineapple juice and the cream of coconut with the ice. Strain into a highball glass and garnish with a cherry and a piece of pineapple.

Blue Lagoon

1 oz (30 mL) vodka, 1 oz (30 mL) Malibu rum, 1 oz (30 mL) blue curaçao, 7 oz (200 mL) lemonade. Optionally, sugar the glass rim. Shake vodka and rum with crushed ice poured into the glass. Add lemonade, then pour blue curacao down the inside of the glass for effect. Many bars will use one shot (30 mL) of blue curaçao, throw in some lemon bar mix, and call it a Blue Lagoon. Supposedly created in the 1960's by Andy MacElhone (son of Harry, of Harry's Bar in Paris ).
Blue Blazer
1 part boiling water, 1 part whisky, 1 tsp (5 mL) powdered sugar or honey, lemon peel garnish (optional). The whisky, ignited, is poured from one mug into the mug of boiling water, back and forth until the blue flame goes out (4-6 times). It is then poured into the serving mug or Irish Coffee mug containing the honey or sugar and lemon peel. It was created by Jerry Thomas, a bartender and author, while working at the El Dorado in San Francisco. Reportedly while making the drink, US President Ulysses S Grant was so impressed that he gave Thomas a cigar. Thomas would only make the drink if the outside temperature was 10 °C or below or if the person ordering the drink had a cold or the flu, whose symptoms the drink was to alleviate.
Blue Hawaiian

Blue Whale

1 part frozen lemonade, one part blue curaçao, two parts vodka. Pour frozen lemonade into a pitcher. Add curacao and vodka. Celebrated for its potency and its festive, aqua-blue colour.
Boiler Maker
1 shot (30 mL) of whiskey (or any other spirit), 1 pint (568 mL) of beer of your choice. A boiler maker is just a mug of beer and a shot of whiskey. Hold the shot of spirits above pint glass of beer, drop and chug.

Bourbon County Cowboy

2 oz (60 mL) bourbon whiskey, 1/2 oz (15 mL) light cream. In a shaker half-filled with ice cubes, combine the bourbon and cream. Shake well. Strain into a cocktail glass.

Brandtea

1 shot (30 mL) of brandy, 1 bag of black tea, sugar and milk (as needed). Prepare tea in a mug and add boiling water. Add milk and sugar as needed. Finally add the shot of brandy and stir. Try using a sweet brandy such as Metaxa.

Brandy Alexander

1 oz (30 mL) cognac, 1 oz (30 mL) creme de cacao, 1 oz (30 mL) double cream. Shake the ingredients thoroughly with ice and strain into a cocktail glass.

Brandy Cocktail

2 oz (60 mL) brandy, 1/4 tsp (1 cm³) sugar syrup, 2 dashes bitters, 1 twist of lemon peel. Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

Brandy Punch

1.5 oz (45 mL) brandy or cognac, 0.5 oz (15 mL) cointreau, 2 dashes angustura bitters.

Brass Monkey

Equal parts vodka, rum and orange juice. It is thus essentially a screwdriver with rum added. Pulp-free orange juice is usually desirable for reasons of palatability, though freshly squeezed juice may also yield a good brass monkey. Dark rum is also preferable, since it is the mixing of the brown rum with the orange juice that produces the distinct brass-like coloration for which this drink is named. Much of this drink's notoriety comes from the Beastie Boys' song: "Monkey tastes Def when you pour it on ice. Come on y'all it's time to get nice". An alternative cocktail, often attributed to the Beastie Boys track, is essentially a variation on a mimosa. It consists of three parts malt liquor and one part Sunny Delight. Typically Olde English 800 or St Ides is used, and always in the forty-ounce bottle. The first quarter to third of the bottle is consumed, and then topped off with Sunny D, capped, inverted, and guzzled.

Brave Bull

1 1/2 oz (45 mL) tequila, 1/2 oz (15 mL) Kahlúa. Build over ice in a rocks glass.
Bronx Cocktail
1 oz (30 mL) vermouth, 1 oz (30 mL) gin, juice of 1/4 orange, 1 slice orange. Shake all ingredients (except orange slice) with ice and strain into a cocktail glass. Add the orange slice and serve. For a dry Bronx cocktail, use dry vermouth; for a Bronx golden cocktail, use half dry and half sweet, and add an egg yolk. The Bronx was supposedly invented by Johnnie Solon of the Waldorf-Astoria bar in Manhattan.

Buck's Fizz

Orange juice, chilled Brut champagne, dash of grenadine. Fill a champagne glass 1/3 full of orange juice. Top with champagne and a dash of grenadine. The drink is named after London's Buck's Club where it was first served in 1921. The Buck's Fizz is the English version of the French mimosa and predates the mimosa by 3 years. Both drinks are usually served at breakfast or brunch. Although the recipe given here, with grenadine, may be the original usage, most British people will understand 'Buck's Fizz' to refer to a mixture of orange juice and champagne; ie it is the usual British term for what Americans would call a 'Mimosa'. Sometimes, where real Champagne is not available or cannot be afforded, a white wine is used in its place.

Bull's Milk

1 oz (30 mL) light rum, 1.5 oz (45 mL) brandy, 1 cup (240 mL) milk.

Bullshot (also known as Crunk Juice)

1 part vodka, 2 parts Red Bull. Pour Red Bull into vodka. Add ice (optional). Serve chilled.

Buttery Nipple

1 part butterscotch, 1 part Irish cream. Layer.