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Barracuda Cocktail Recipe

Sep 19, 2017 | Post By Danny Mahoney
2 people voted 3.75 stars.

Like the fierce fish it’s named after, this cocktail has a deceptively sharp bite. Unlike most other fruity rum cocktails, this one has a bubbly wine topper that cuts back the sweetness and gives it a more complex flavour. The taste is a hybrid between a classic Mimosa and a light Rum Punch, making it both a classy drink and a crowd pleaser on a hot day.

We can only assume the cocktail was named after the voracious ocean predator, but it could also be paying homage to the Plymouth car of the same name. Remember those? The ‘cuda was an ultra-cool ride manufactured between 1964 and 1974. It was a muscle car for the ages, and collectors will now pay 7 figures for unaltered models.

Image of Barracuda   Drink

The Barracuda is one of the latest cocktails to be added to the International Bar Tenders Association official listings, appearing alongside other New Era Drinks like the Pisco Sour, Bramble, and Espresso Martini. You can add a spoonful of pineapple pulp if you want a sweeter drink, or go a little heavier on the Prosecco if you’re a Mimosa fan. The official recipe doesn’t call for grenadine, but a splash will give the cocktail a nice colour and a hint of cherry flavour.

Here’s the recipe for a Barracuda cocktail:

Ingredients

  • 45ml Amber rum
  • 15ml Galliano
  • 60ml Pineapple juice
  • 7.5ml Lime juice
  • 7.5ml Grenadine (optional)
  • 60ml Prosecco
  • Maraschino cherry and a lime wedge to garnish

Preparation

  1. Fill a highball glass with ice
  2. Add the rum, Galliano, pineapple juice and lime juice
  3. Stir gently
  4. Top with Prosecco
  5. Add a dash of grenadine (optional)
  6. Garnish with a maraschino cherry and a lime wedge

Equipment

  • Highball glass
  • Ice

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ABOUT AUTHOR

Photo of Danny Mahoney

Danny is a Melburnian liquor enthusiast and ex bartender turned web developer. Although an avid whiskey drinker he likes to practice the arts of cocktail making and mixing drinks. Danny believes there are always new concoctions just waiting to be explored and enjoyed.

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