Skip to content
Spirlix
Log in Sign up
All cocktails Barracuda

Log in to see whether your bar can pour this

Barracuda

Tiki/tropical

4.2 73 ratings

Ingredients

1 1/2 oz Light gold rum 1-3yo
1/2 oz Galliano liqueur
1 1/2 oz Pineapple juice
1/4 oz Lime juice
1/12 oz Sugar syrup 'rich' (2:1)
1 oz Brut sparkling wine

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge.

Method

  1. 3 SHAKE first 5 ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.
  3. 5 TOP with sparkling wine.

Garnish

  1. 6 Garnish with pineapple wedge on rim.

Flavour profile

14.2% alc./vol. · 1.6 standard drinks · 199 calories

History

A pineapple rum sour with Tiki notes, distinguished by peppermint and herbal flavours.

Benito Cuppari, an Italian bartender, created this drink in the late 1950s while employed on the Cristoforo Colombo cruise liner. Benito refined his tropical cocktail in 1965, shortly after joining Bar Lido, one of seven bars aboard the new SS Michelangelo cruise liner. He rechristened the drink after the Barracuda beach club in Portofino, managed by a close friend and famed as one of Europe's most popular nightclubs during the 1950s and 1960s. Benito and his cocktail achieved recognition by winning the Long Drink category at the 1966 Italian AIBES National Cocktail Competition in Saint Vincent. Originally presented in a hollowed-out pineapple, the drink's presentation was elevated to a commemorative ceramic pineapple following marketing efforts by Galliano. This ceramic vessel quickly became the ship's signature cocktail container. The Barracuda recipe, alongside two other products from the same brand portfolio, was printed on Galliano's promotional pineapple mug. 2/10 Galliano Liqueur 3/10 Rum Palo Viejo 3/10 Pineapple juice 1/10 Lime or Lemon juice 1/10 sugar syrup or a teaspoon of sugar. Complete with Champagne Brut Mercier, a lemon wedge and a Maraschino cherry. Although it was reportedly served at Trader Vic's in London and New York during the 1970s, the Barracuda cocktail is absent from any of Trader Vic's published works. However, it does appear in Stanley Jones' 1977 Jones' Complete Barguide: BARRACUDA Large Cocktail Glass or Pineapple Shell SHAKE 1 oz pineapple juice 1/2 oz Galliano 1 oz gold rum 1/4 oz lime juice 1/4 tsp sugar Strain into glass or shell Fill with champagne Cherry & lime wheel