Barracuda
Tequila and prosecco
Galliano in a tropical package, with rum and pineapple carrying most of the conversation. The Prosecco top gives it a tiki drink's ambition with a European finish.
Ingredients
- 1 1/2 oz Aged Rum
- 1/2 oz Galliano
- 3 oz Pineapple Juice
- 1/2 oz Fresh Lime Juice
- 2 oz Prosecco
Method
Combine rum, Galliano, pineapple juice, and lime juice in a shaker with ice. Shake well. Strain into a cocktail glass. Top with Prosecco. Garnish with pineapple.
Created by Italian bartender Benito Cuppari in the late 1950s aboard the cruise liner Cristoforo Colombo; refined in 1965 at Bar Lido on the SS Michelangelo. Named for the Barracuda beach club in Portofino, managed by a friend of Cuppari's. Won the Long Drink category at the 1966 Italian AIBES National Cocktail Competition in Saint Vincent, awarded the Golden Shaker. Per Difford's Guide #4823; formerly listed on IBA (New Era list, 2011–2024). Notes: the construction—aged rum, Galliano, pineapple juice, lime juice, and Prosecco—is documented in Difford's biography of Cuppari.
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