The history of this cocktail tracks from a recipe created in the late 1950s by Italian bartender Benito Cuppari while working on the Cristoforo Colombo cruise liner. Initially served in half a pineapple shell this was elevated to a souvenir ceramic pineapple and quickly evolved the ship's signature cocktail. The Barracuda cocktail is an old classic in the history of mixology, one of those simple, aromatic, and velvety sparkling drinks. The warm flavor of rum combines beautifully with pineapple and lime and, the touch of prosecco is there to close the loop. The Barracuda is an alcoholic cocktail based on gold rum, Galliano liqueur, pineapple juice, fresh lime juice and topped with Prosecco. The ingredients for making the Barracuda cocktail are readily available. Although the Barracuda cocktail has a medium-high alcohol content, it is an excellent aperitif, thanks to its aromas and smooth rhythm. In this symphony, you will find a thousand tips, but be careful because, in the end, it is an aperitif cocktail. It is tricky since alcohol is not so perceptible on the palate: a sort of boosted fake Mimosa. No more than two before dinner.
The Yellow Bird is a common tropical cocktails that uses both light rum and dark rum in combination with lime and orange juice. Another ingredient, the Galliano (anise and vanilla liqueur) is added to bring in another layer of flavor and make things a bit more interesting. The origins of the yellow bird name is unclear. Some sources mention that the cocktail was named after the Haitian tune "Yellow Bird".
The Golden Dream is cocktail made with Galliano and Cointreau. It is classed as an "after dinner" drink. Add all ingredients to a shaker with ice and shake until well-chilled. The Golden Dream was popular during the 60s and 70s and originated at the Old King Bar in Miami, mixed by Raimundo Alvarez.