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Barracuda
There's a touch of Tiki to this pineapple rum sour that's made distinctive by peppermint and herbal flavours
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.
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.
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.
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.
Let me know if you wish to have more information on this cocktail.
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.
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
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.
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.
Overall nice fruity cocktail.
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.
30th May 2020 at 16:33
Many thanks. I've added to the origin above accordingly.