Thursday, October 22, 2026

barracuda

1 1/2 oz Mezcal (Convite)
1/4 oz Rhum Agricole (JM Blanc 100°)
3/4 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat

Shake with ice, strain into a double old fashioned with ice (cracked ice), and garnish with a lime wedge (wheel).
Two Thursdays ago, I reached for my copy of The Madrusan Cocktail Companion book and landed upon the Barracuda by Alicia Perry and Anthony Schmidt at The Lafayette Hotel & Club in San Diego circa 2023. While there are several Barracudas on the blog including the tropical Galliano one and the two sherry-dark spirit citrus ones, this recipe is unique and closer to the Tia Mia with less rum and a funky one instead of an aged one. Once prepared, the Barracuda swam to the senses with a lime and smoky agave aroma. Next, a creamy lime sip welcomed a smoky agave, grassy vegetal rhum, nutty, and orange flavors on the swallow with vegetal funk finish.

2 comments:

Chris B., Santa Fe said...

The herbal flavors of the mezcal and rhum agricole blanc play together really well in this. Only have the 80-proof J.M so increased it to 1/2 oz which improved the interplay between the mezcal and agricole blanc.

frederic said...

Mezcal and agricole, in my opinion, can stand up to each other 1:1 given the right brands.