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151. Barracuda

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Manage episode 376416352 series 2811587
Kandungan disediakan oleh The Sloppy Boys. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh The Sloppy Boys atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.

The guys make a peculiar Italian-tiki hybrid created by cruise liner bartender Benito Cuppari in the late 1950s. Named after his friend's famous beach club (NOT the scary fish), the Barracuda went on to be served at Trader Vic's in both London and New York in the '70s.


BARRACUDA RECIPE

  • 1.5oz/45ml Gold Rum
  • .5oz/15ml Galliano
  • 2oz/60ml Fresh Pineapple Juice
  • 1 dash Lime Juice
  • Top up with Prosecco

Pour all ingredients into a cocktail shaker except the Prosecco, shake well with ice and strain into a chilled highball glass filled with ice. Top up with Prosecco. Garnish with pineapple and cherry, and optional mint sprig for additional aroma.


Recipe via the International Bartenders Association (https://www.iba-world.com/)



Hosted on Acast. See acast.com/privacy for more information.

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202 episod

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151. Barracuda

The Sloppy Boys

113 subscribers

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Manage episode 376416352 series 2811587
Kandungan disediakan oleh The Sloppy Boys. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh The Sloppy Boys atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.

The guys make a peculiar Italian-tiki hybrid created by cruise liner bartender Benito Cuppari in the late 1950s. Named after his friend's famous beach club (NOT the scary fish), the Barracuda went on to be served at Trader Vic's in both London and New York in the '70s.


BARRACUDA RECIPE

  • 1.5oz/45ml Gold Rum
  • .5oz/15ml Galliano
  • 2oz/60ml Fresh Pineapple Juice
  • 1 dash Lime Juice
  • Top up with Prosecco

Pour all ingredients into a cocktail shaker except the Prosecco, shake well with ice and strain into a chilled highball glass filled with ice. Top up with Prosecco. Garnish with pineapple and cherry, and optional mint sprig for additional aroma.


Recipe via the International Bartenders Association (https://www.iba-world.com/)



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

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