Barracuda
Barracuda cocktail was invented by Tony Sanchez at the Soggy Dollar Bar in the British Virgin Islands in the 1980s. Legend has it that a group of tourists visiting the bar wanted a drink similar to the classic Piña Colada but without coconut cream. Sanchez improvised by substituting the coconut cream with Galliano, resulting in the creation of the Barracuda. The name was inspired by the sleek and formidable reputation of the barracuda fish, reflecting the cocktail’s potent yet smooth flavor profile.
Flavor:
Barracuda cocktail boasts a sweet and fruity flavor with hints of pineapple and herbal notes from the Galliano liqueur, balanced by the tangy kick of lime juice.
IBA Category:
New Era Drinks
Ingredients:
- 45 ml Gold Rum
- 15 ml Galliano liqueur
- 60 ml Fresh Pineapple Juice
- 1 dash Fresh Lime Juice
- Prosecco, for a top up
Recipe:
1. Add all ingredients into cocktail shaker except the Prosecco.
2. Shake well with ice, and strain into chilled highball glass filled with ice.
3. Top up with Prosecco.
