• Gold rum
  45 ml (1.5 oz)

  Choose a quality gold or aged rum for depth
• Galliano liqueur
  15 ml (0.5 oz)

  Adds vanilla and herbal notes; don’t skip this!
• Pineapple juice
  30 ml (1 oz)

  Fresh is best, but a good bottled version works too
• Lime juice
  15 ml (0.5 oz)

  Freshly squeezed for brightness
• Simple syrup
  10 ml (0.25 oz)

  Optional, adjust to taste based on sweetness of your juice
• Prosecco
  60 ml (2 oz)

  Chilled, to top the drink

• Shaker
• Strainer
• Jigger
• Bar spoon
• Highball or coupe glass

1. 1

   Add the gold rum, Galliano, pineapple juice, lime juice, and simple syrup (if using) to a shaker filled with ice.

2. 2

   Shake vigorously for about 10 seconds to chill and blend the ingredients.

3. 3

   Strain into a chilled highball or coupe glass filled with fresh ice.

4. 4

   Top gently with Prosecco, pouring slowly to preserve the bubbles.

5. 5

   Give a gentle stir with a bar spoon to combine.

• It’s refreshingly light and sparkling, perfect for warm days or celebratory nights.
• The harmonious blend of pineapple and vanilla notes is irresistible.
• Prosecco adds a festive, bubbly twist.
• Easy to make at home, even for beginners.
• It’s a conversation starter thanks to its unique, lesser-known status.

The Barracuda cocktail surfaced in the 1970s, a golden age for disco, tiki bars, and adventurous palates. Its origins are widely attributed to Italian bartenders looking to blend the best of Caribbean rum culture with the effervescence of European sparkling wine. Named after the fiercely stylish fish, the Barracuda combines tropical flavors and Prosecco, making it a favorite on Mediterranean coasts and Caribbean beaches alike. Today, it’s a staple of beach bars and resort menus worldwide, offering a splash of retro glamour with every sip.