Barracuda
A sparkling tropical cocktail featuring gold rum, herbal Galliano, and pineapple, topped with Prosecco for an elegant effervescent finish.
- 1½ ozgold rum
- ½ ozgalliano
- 2 ozpineapple juice
- ¼ ozfresh lime juice(1 dash)
- 1½ ozprosecco(to top)
- Pineapple wedge, Maraschino cherrygarnish
- 1Chill a champagne flute in the freezer.
- 2Add gold rum, Galliano, pineapple juice, and lime juice to a shaker with ice.
- 3Shake vigorously until well chilled.
- 4Strain into the chilled flute, leaving room at the top.
- 5Top gently with Prosecco.
- 6Garnish with a pineapple wedge and maraschino cherry.
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Created by Italian bartender Benito Cuppari in the late 1950s while working on the Cristoforo Colombo cruise liner. He perfected the recipe in 1965 after moving to Bar Lido on the SS Michelangelo, naming it after the famous Barracuda beach club in Portofino. The cocktail won the Long Drink category at the 1966 Italian AIBES National Competition in Saint Vincent and became the ship's signature drink.
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