Barracuda
Golden rum and Galliano meet fresh pineapple and lime, topped with a sparkling veil of Prosecco.
Ingredients
- Gold rum45 ml
- Galliano15 ml
- Proseccotop up
- Lime juice, freshly squeezed10 ml
- Pineapple juice, freshly squeezed60 ml
- Pineapple, for garnish (optional)1 wedge
- Cocktail cherry, for garnish (optional)1 whole
Method
- Chill the glass thoroughly.
- Pour the golden rum, Galliano, pineapple juice and lime juice into a shaker with plenty of ice.
- Shake hard for 10–15 seconds, until the shaker is ice-cold.
- Fine-strain into the chilled glass.
- Top with Prosecco and stir very gently to preserve the bubbles.
- Garnish with a pineapple wedge and a cocktail cherry.
Credit IBA (International Bartenders Association)
About this drink
Barracuda was created by Mexican bartender Geri González in the 1990s and became an official IBA cocktail in the Contemporary Classics category. It bridges tiki tradition’s rum and pineapple with the more elegant world of sparkling wine, so it suits a beach bar as naturally as a wedding toast.
Questions and answers
Can you make a Barracuda without Galliano?
Galliano is the vanilla-sweet, anise-led herbal liqueur that gives the drink its character. Without it, you simply have a rum-and-pineapple drink with bubbles, so it is better to skip the Barracuda than replace the bottle with something entirely different.
Should a Barracuda be served with bubbles?
The Prosecco is topped up at the end and stirred only very gently, so the drink retains its fizz. Pour it too forcefully or stir too hard and you lose the whole light, celebratory finish.
