C-52 preparation:

Pour Baileys® into an espresso glass. Prepare ristretto in a separate glass and add sugar syrup, then carefully pour Baileys® on top, trying not to mix layers. Slowly pour rum into the glass over the back of a spoon to produce a third layer.

Serving Tip (optional): Light rum and serve with a small straw, for sipping from the bottom while rum is still lit.