Cocktail recipe

Barracuda

Barracuda combines Gold rum with Galliano, Pineapple juice, and Prosecco, finishing with a lively, refreshing lift.

Cocktail List 5 minutes
About measurement options
Metric (ml)
Volumes are shown in millilitres or litres.
US (fl oz, cups and spoons)
Uses US fluid ounces, cups and spoons. 1 US fl oz ≈ 29.57 ml.
Imperial (UK and Canada)
The UK and Canada share the imperial fluid ounce. 1 imperial fl oz ≈ 28.41 ml. Small volumes are shown in ml.
Bar (parts and dashes)
On CocktailFun, 1 part = 30 ml. Dashes stay as dashes. Very small volumes may be shown in ml.
Barracuda

Description

Pineapple gives the Barracuda its juicy body, with gold rum supplying a warm base and Galliano adding vanilla and herbal spice. Prosecco lifts the pineapple and lightens the finish. Try it if you like pineapple-and-rum cocktails and want something sparkling with a distinctive vanilla note.

Ingredients

  • 45 ml Gold rum
  • 15 ml Galliano
  • 60 ml Pineapple juice
  • 1 dash Prosecco
  • Ice

Instructions

  1. Add the gold rum, Galliano and pineapple juice to a shaker with ice.
  2. Shake briefly until cold and strain into the serving glass.
  3. Top gently with Prosecco.
  4. Give one light stir and garnish before serving.

Recommended glassware

Coupe Glass
Coupe Glass (Recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Highball Glass
Highball Glass

A tall everyday glass for mixed drinks with ice and a longer pour.

Useful alternative if the primary glass is not available.

240–350 ml Tall cylindrical shape with room for ice and mixer.

Best for: Moscow Mule, Dark and Stormy, Scotch Highball, Rum and Coke, Mojito variations.

Garnish: Good for wedges, spears, herbs, and long-drink garnishes.

Quick facts

5 minutes Easy Approx. 16% ABV 0.3 alcohol units 255 kcal Fresh ice
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