The guys make a peculiar Italian-tiki hybrid created by cruise liner bartender Benito Cuppari in the late 1950s. Named after his friend's famous beach club (NOT the scary fish), the Barracuda went on to be served at Trader Vic's in both London and New York in the '70s.
- 1.5oz/45ml Gold Rum
- .5oz/15ml Galliano
- 2oz/60ml Fresh Pineapple Juice
- 1 dash Lime Juice
- Top up with Prosecco
Pour all ingredients into a cocktail shaker except the Prosecco, shake well with ice and strain into a chilled highball glass filled with ice. Top up with Prosecco. Garnish with pineapple and cherry, and optional mint sprig for additional aroma.
Recipe via the International Bartenders Association (https://www.iba-world.com/)
Hosted on Acast. See acast.com/privacy for more information.