History & Heritage
“Attributed to Benito Cuppari in the 1960s Italian liner era, the Barracuda marries tiki fruit with Galliano's herbal vanilla and an effervescent Prosecco crown.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Shake rum, Galliano, pineapple, and lime with ice
Double strain into a chilled coupe
Gently top with chilled Prosecco
Garnish with a pineapple wedge and a cherry
Glassware
Shaken then topped with Prosecco in a coupe
Garnish
Master's Tips
Professional insights to elevate your craft
Use fresh pineapple juice for vibrancy
Pour Prosecco gently to preserve bubbles
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