Thursday, August 11, 2022


1 oz Santa Teresa 1796 Rum
1 oz La Gitana Manzanilla Sherry
3/4 oz Lime Juice
3/4 oz Simple Syrup
2 dash Orange Bitters

Shake with ice and strain into a cocktail coupe.
For a second libation at Backbar, Andrea requested a Barracuda from bartender Anthony Brocatto. The name reminded me of the Barracuda that is a Daiquiri with Galliano, pineapple, and a champagne top that influenced Scott Holliday in the Whiskey-A-Go-Go, but the combination was more similar to Cane & Table's Death & Sundries. Once served up, this Barracuda presented a floral grape aroma that became more sherry driven as the drink warmed. Next, lime and caramel on the sip swam into rum and lime flavors on the swallow with a savory sherry finish.

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