The Barracuda: A Complete History & Classic Recipe

The bar lights glow gold against polished brass. Pineapple slices glisten under a thin veil of chilled condensation. A bartender reaches for golden rum, Galliano, pineapple, lime, and a bottle of sparkling wine resting delicately on ice. He shakes, strains, and then finishes the drink with a crisp pour of bubbles. The aroma rises: tropical fruit, vanilla, anise, and the ocean-warm breeze of Caribbean rum.

This is the Barracuda—a cocktail with European roots, Caribbean soul, and mid-century flair. Often overshadowed by louder tiki classics, it remains one of the most balanced and graceful tropical drinks ever created.

Let’s explore the drink’s mysterious origins, how it evolved through the decades, the alchemy behind its ingredients, and how to mix the perfect Barracuda today.

I. Origins

The Barracuda cocktail has one of the more unusual origin stories in the tropical canon. While most rum-and-pineapple cocktails trace their lineage to Caribbean bartenders or tiki pioneers on the American West Coast, the Barracuda’s roots point to Italy.

Invented by Italian Bartender Benito Cuppari

The drink is widely attributed to Benito Cuppari, an Italian bartender active in the mid-20th century. Cuppari was known for experimenting with:

• fruit-forward Caribbean flavors

• European herbal liqueurs

• sparkling wine finishes

His specialty was merging tropical profiles with continental elegance.

A European Take on Caribbean Style

The Barracuda incorporates ingredients familiar to the Caribbean:

• golden rum

• pineapple juice

• lime

But the addition of:

• Galliano (Italian vanilla-anise liqueur), and

• Prosecco or sparkling wine

gives the Barracuda its European signature.

A Rare Hybrid

Most tropical drinks finish with still ingredients. But the Barracuda’s sparkling wine top makes it almost a hybrid between:

• tiki cocktail

• spritz

• rum sour

This combination was innovative for its time—and remains unusual today.

II. Historical Evolution

1950s–1960s: Born in the Age of Tropical Modernism

Post-World War II Europe saw a fascination with:

• exotic fruits

• rum

• polynesian-style bars (inspired by U.S. tiki culture)

Bartenders experimented with rum in spritz-like formats, and the Barracuda emerged as a uniquely European interpretation of tropical escapism.

1970s–1990s: Quiet but Steady Presence

The Barracuda never reached the fame of the Piña Colada, Mai Tai, or even the Hurricane. But it lingered in:

• Italian seaside resorts

• cruise ship bars

• hotel menus throughout the Mediterranean

This helped preserve the recipe.

2000s: IBA Recognition

The International Bartenders Association eventually adopted the Barracuda in its official cocktail list. This codified the recipe:

• rum

• Galliano

• pineapple

• lime

• Prosecco top

Its inclusion brought the drink into modern classic status.

2010s–Present: Craft Revival

With the resurgence of:

• rum

• tropical cocktails

• mid-century drinks

• Galliano (after its formula overhaul)

The Barracuda has been rediscovered as a bright, effervescent, tropical alternative to heavier tiki builds.

III. Ingredients & Technique

The Barracuda is deceptively simple, but each ingredient plays a precise role.

Golden Rum

Typically a lightly aged Caribbean or Latin-style rum:

• rich enough to stand up to pineapple

• light enough to remain vibrant

• smooth, honeyed finish

Styles that work well:

• Puerto Rican gold rum

• Lightly aged Jamaican rum (for extra depth)

• Barbados gold rum

Galliano

Galliano L’Autentico is essential:

• vanilla

• star anise

• herbal botanicals

Its sweetness tames rum while adding an aromatic halo.

Pineapple Juice

Fresh is ideal:

• bright acidity

• vivid aroma

• better foaming when shaken

Bottled works but should be high-quality.

Lime Juice

Just enough to sharpen the sweetness and keep the drink crisp.

Sparkling Wine

The Barracuda’s signature flourish:

• brut Prosecco (classic)

• cava

• dry sparkling wine

Avoid sweet styles—they overwhelm the balance.

Technique

The cocktail is:

1. Shaken with rum, Galliano, pineapple, and lime

2. Strained into a chilled glass

3. Topped with sparkling wine

A light stir marries the bubbles with the base.

IV. Cultural Significance

A Bridge Between Tiki and European Aperitivo Culture

The Barracuda subtly connects two traditions:

• Tiki, with its love of tropical fruit + rum

• Italian cocktail culture, with its devotion to bubbles and herbal liqueurs

This fusion places the drink in a rare category—call it Mediterranean Tiki.

A Tropical Cocktail with Restraint

Compared to tiki giants with:

• multiple rums

• spices

• syrups

• elaborate garnishes

the Barracuda is streamlined and elegant. It appeals to drinkers who enjoy:

• tropical flavor

• bright aromatics

• a lighter, spritz-like finish

An IBA Classic

Being internationally recognized gives the Barracuda a unique place in the cocktail canon—especially as one of the few tropical cocktails built with sparkling wine.

V. How to Make the Classic Version Today

Recipe — The Classic Barracuda

(IBA standard, refined for craft execution)

Ingredients

• 1½ oz (45 ml) gold rum

• ½ oz (15 ml) Galliano L’Autentico

• 2 oz (60 ml) fresh pineapple juice

• ½ oz (15 ml) fresh lime juice

• Dry sparkling wine (Prosecco preferred)

Method

1. Add rum, Galliano, pineapple, and lime to a shaker with ice.

2. Shake vigorously for 8–10 seconds.

3. Strain into a chilled coupe, flute, or highball glass (all historically acceptable).

4. Top with 2–3 oz (60–90 ml) sparkling wine.

5. Give a gentle stir to integrate bubbles.

6. Garnish with a pineapple wedge or lime wheel.

Specs

• Glass: Coupe, flute, or highball

• Ice: None (up) or cubes (highball version)

• Garnish: Pineapple wedge or lime wheel

• Style: Tropical, effervescent, herbaceous

Technique Notes

• Use a dry sparkling wine—never sweet.

• Don’t overshake pineapple; foam should be light, not frothy.

• Galliano is potent; measure carefully.

• Topping with bubbles requires a gentle hand to avoid overflow.

Variations & Lineage

• Jamaican Barracuda: Use funky Jamaican rum

• Spiced Barracuda: Add 1–2 dashes aromatic bitters

• Passionfruit Barracuda: Replace some pineapple with passionfruit

• Dry Barracuda: Increase lime, reduce Galliano

• Sparkling Colada: Add coconut water for a lightly creamy twist

Service & Pairing Tip

• Ideal with seafood, grilled pineapple, ceviche, fried shrimp, or light tropical desserts.

• Avoid rich chocolate or caramel—they overpower the bubbles.

VI. Modern Variations & Legacy

A Rare Tropical Spritz

Few drinks combine:

• rum

• pineapple

• anise-vanilla liqueur

• sparkling wine

This makes the Barracuda stand out in modern bars as a tropical spritz alternative—not too sweet, not too heavy.

A Modern Crowd-Pleaser

Guests who enjoy:

• Piña Coladas

• Mai Tais

• Mojitos

• Spritzes

often fall in love with the Barracuda’s approachable brightness.

The Legacy

The Barracuda is:

• refreshing

• aromatic

• uniquely European-tropical

• visually stunning

• perfect for warm evenings

A true under-the-radar classic that deserves a permanent place in the modern cocktail canon.