Like Blue Champagne, this is another vibrant champagne based cocktail but unlike the former, the Barracuda tastes of more than just champagne, although really that should come as no surprise given the bountiful ingredients list as you can see below.
It’s an inherently sweet drink, especially with the Grenadine syrup and Galliano, and whilst you might expect it to overwhelm the cocktail to the point of it being a deafening cacophony of flavour notes for your palate, in reality it works a treat with the champagne and makes it a much more enjoyable experience than just plain ol’ champers. Well, in my opinion anyway, but if you’ve read the entry for Blue Champagne you’ll know I don’t exactly hold champagne with the highest regard although, if we’re being honest, i’ve never splashed out the cash for an expensive bottle which might be the reason why. Who knows, maybe i’ll put a little bit of money aside and treat myself one day.
With notes of vanilla, rum and pineapple, the Barracuda is definitely a summery drink by nature, but don’t let that put you off giving it a go even in the middle of Winter; the fresh, tropical flavours might just convince your senses that you’re in the middle of a Caribbean beach instead of sitting in your living room in gloomy England.
It’s pretty to boot too; even though it’s a shaken cocktail – barring the champagne, obviously – when you do add the fizz it creates a nice little gradient effect from the bottom of the glass that looks very professional and distinctive.
I don’t think I’ve ever used the word ‘champagne’ so many times in one session.
♦ ½ ounce white rum
♦ ½ ounce Galliano
♦ ½ ounce pineapple juice
♦ ¼ ounce lime juice
♦ ¼ ounce grenadine
♦ 3 to 5 ounces chilled champagne
Shake all the ingredients – except for the champagne – together with ice. Strain into an ice filled glass and then slowly top with champagne.