Though featured on Trader Vic’s menus, this cocktail appears to have originated on an Italian cruise ship as a marketing vehicle for Galliano liqueur. With its golden color and use of sparkling wine, the Barracuda is on the elegant end of the spectrum for tiki-style drinks.
YIELD: 1 cocktail
GLASS: Coupe or flute
GARNISH: Pineapple wedge and mint leaf
INGREDIENTS
2 ounces/60 ml pineapple juice
1 ½ ounces/45 ml golden rum
½ ounce/15 ml Galliano liqueur
½ ounce/15 ml fresh lime juice
1 ½ ounces/45 ml chilled sparkling white wine
Pineapple wedge, for garnish
Mint leaf, for garnish
METHOD
In a cocktail shaker, add the pineapple juice, rum, Galliano and lime juice. Add ice and shake until chilled. Strain into a cocktail glass. Top with the sparkling wine. Garnish with a pineapple wedge and mint leaf. Makes 1 cocktail.
Recipe and photo reprinted with permission from Thursday Night Tiki Lounge: 52 Drinks that Bring the Tropics Home by Jennifer Newens; photographs by Alyson Brown
The Collective Book Studio/May 19, 2026
