Barracuda recipe
The Barracuda is a sparkling, herbal rum tiki classic invented on Italian cruise ships.
Method: Shake and top with Prosecco ·
Glass: Chilled highball glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: Tiki & Tropical
Ingredients
- 45 ml gold rum (aged column still or amber rum)
- 15 ml Galliano L'Autentico (herbal liqueur)
- 60 ml pineapple juice (freshly pressed)
- 22.5 ml fresh lime juice (freshly squeezed)
- 60 ml Prosecco (chilled, to top)
How to make a Barracuda
- Add gold rum, Galliano L'Autentico, pineapple juice, and fresh lime juice to a shaker with ice.
- Shake vigorously for approximately 10 to 12 seconds until thoroughly chilled.
- Strain the mixture into a highball glass filled with fresh ice cubes.
- Top the drink gently with chilled Prosecco.
- Garnish with a fresh pineapple wedge and a maraschino cherry before serving.
Garnish
Garnish with a fresh pineapple wedge and a maraschino cherry.
Pro tip
Do not over-shake the base mixture to maintain optimal dilution before the Prosecco float is added. Pour the Prosecco slowly down the inside of the glass to preserve its sparkling effervescence and prevent overflow.
History of the Barracuda
Created during the 1990s, the Barracuda is widely attributed to Italian bartender Giuseppe 'Pepito' Gargiulo while working aboard Italian cruise liners. Although often popularized as a modern tiki staple that bridges Caribbean rum with European aperitifs, exact documentation of its precise genesis remains partially anecdotal and tied to cruise industry promotional culture. The cocktail gained international recognition after being officially listed by the International Bartenders Association (IBA) in its New Era Drinks category, cementing its unique cross-cultural status as a sparkling rum-and-galliano hybrid.
Flavour profile
Herbal, Tropical, Effervescent, Citrus-forward
Variations
- Costa Rica Barracuda — Substitute light rum for gold rum and add a dash of Angostura bitters for extra spice.
- Tropical Spritzing Barracuda — Replace Prosecco with a dry Spanish Cava and garnish with expressed grapefruit peel.
Practise making the Barracuda in the free Virtual Bar game.