Barracuda

Difford’s Guide
Discerning Drinkers (55 ratings)

Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 12 oz Light gold rum (1-3 year old molasses column)
12 oz Galliano L'Autentico liqueur
1 12 oz Pineapple juice
14 oz Lime juice (freshly squeezed)
112 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz Brut champagne/sparkling wine
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of pineapple wedge.
  3. SHAKE first 5 ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. TOP with sparkling wine.
  6. Garnish with pineapple wedge on rim.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

There's a touch of Tiki to this pineapple rum sour that's made distinctive by peppermint and herbal flavours.

View readers' comments

History:

Adapted from a recipe created in the late 1950s by Italian bartender Benito Cuppari while working on the Cristoforo Colombo cruise liner. Benito perfected his tropical cocktail in 1965 soon after moving to Bar Lido, one of seven bars onboard the new SS Michelangelo cruise liner and re-named it after the Barracuda beach club in Portofino which was managed by a great friend of his and during the 50s and 60s was one of Europe's most famous nightclubs. Benito and his cocktail won the Long Drink category at the 1966 Italian AIBES National Cocktail Competition held in Saint Vincent so also helping the cocktail's notoriety.

Initially served in half a pineapple shell, after marketing support from Galliano, this was upgraded to a souvenir ceramic pineapple and quickly became the ship's signature cocktail. Galliano's promotional pineapple mug was imprinted with the Barracuda recipe, also using two other products from the same brand portfolio.

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.

Despite apparently being served at Trader Vic's in both London and New York in the 1970s, the Barracuda cocktail doesn't appear in any of Trader Vic's books, but it does feature 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

Nutrition:

One serving of Barracuda contains 199 calories

Alcohol content:

  • 1.5 standard drinks
  • 14.17% alc./vol. (14.17° proof)
  • 20.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mark Catone’s Avatar Mark Catone
30th December 2023 at 01:10
We like bolder flavors. I felt this a bit diluted by the champagne. Perhaps I will try additional galliano.
Kjell Eriksson’s Avatar Kjell Eriksson
14th August 2021 at 16:31
Contrary to other commentators, I thought this cocktail a tad too sour, and will add a small quantity of sugar syrup the next time, as is also suggested in the historical recipes above.
Simon Difford’s Avatar Simon Difford
14th August 2021 at 19:40
Good suggestion. I've just tried with and without added sugar and I like both. I've added half a bar spoon (5ml) to the recipe above but may tweak it back to just 2.5ml. I'd appreciate your feedback. Or split the Galliano between L'Autentico and the more modern lower, alcohol and sweeter Galliano Vanilla.
Luca Viviani’s Avatar Luca Viviani
10th August 2021 at 19:48
Pineapple and rum are meant for each other, while Galliano adds herbal notes that make the whole thing interesting. Champagne (I actually used Prosecco) is a stroke of genius. Highly recommended.
22nd July 2021 at 17:26
I personally interviewed Mr Benitto Cuppari (not Cuccari) few years ago when I published a full article on Barracuda's history, completed with pictures.
Let me know if you wish to have more information on this cocktail.
Simon Difford’s Avatar Simon Difford
13th August 2021 at 11:01
Many thanks Luca. I have amended the above to include info you kindly sent me and I have added a link to your article on Mr Benitto Cuppari and the Barracuda.
Simon Difford’s Avatar Simon Difford
22nd July 2021 at 19:00
Thanks Luca. I'd be grateful if you can please email me as much info as possible. simon.difford@diffordsguide.com
11th April 2021 at 22:30
Pröva vit rom istället för Havana 3
John Hinojos’ Avatar John Hinojos
20th March 2021 at 00:32
I agree. We increased the lime juice and it was great. I do drink a lot of rum, and I find the tiki style drinks always a bit sweet. Usually will make some adjustment. Great drink.
Pawel Szyld’s Avatar Pawel Szyld
13th November 2020 at 23:30
I have upped the lime juice to 10 ml. The original recipe is a bit to sweet for me. It is already diluted and sweetened by the pineapple juice. 10 ml lime juice seems to do the trick. I recommend using dry ice to not dilute the drink too much while shaking.
Overall nice fruity cocktail.
Avatar

Anonymous

30th May 2020 at 12:33
The recipe come from Benito Cuccari that in 1960's won a St. Vincent Italian competition by AIBES with this drink. He was working on the Michelangelo ship, where he traveled from Europe to Caribe and he mixed tropical ingredients with Italian liqueur and champagne.
Simon Difford’s Avatar Simon Difford
30th May 2020 at 16:33
Many thanks. I've added to the origin above accordingly.
21st May 2020 at 17:57
Really liked this, had a hint of pina colas about it and was perfect in the quest of "what to do with this bottle.of Galliano" I recommend and we will have again as a summer drink