Garnish:
Pineapple wedge
How to make:
SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with champagne.
| 1 1/2 fl oz | Bacardi Gold rum |
| 1/2 fl oz | Galliano L'Autentico liqueur |
| 1 1/2 fl oz | Pineapple juice (fresh pressed) |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1 fl oz | Brut Champagne |
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Review:
There's a touch of Tiki to this pineapple rum sour that's made distinctive by peppermint and herbal flavours.
History:
A well-known cocktail which appears in Stanley Jones' 1977 Jones' Complete Barguide.
We understand from a reader [see comments below] that the Barracuda was the creation of Benito Cuccari, an Italian bartender working on the Michelangelo cruise ship which sailed from Europe to Caribean so leading him to mixing tropical ingredients with Italian liqueur and champagne.
Apparently, in the 1960s this was Benito's winning drink in an AIBES (Italian Bartender's Guide) cocktail competition held in St. Vincent, Italy.
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