The Dead Rabbit in New York City is not short on creative and delicious cocktails, but nothing welcomes warmer weather like their Berry Barracuda. A blend of fruity and earthy flavors, this cleverly crafted cocktail is perfect for a spring day.
“The Berry Barracuda is one of my favorites,” says Bar Manager Joann Spiegel. “Knappogue [whiskey] lays down fruit and citrus notes with a hint of soft oak. The Lillet Rosé and strawberry syrup intensify those fruity notes, and the Fino Sherry complements and brings a dry element to this cocktail.”
For finishing touches, drops of orange blossom water are added and a spoonful of aged balsamic vinegar smoothly blends all the flavors together.
Want to give it a try at home? We’ve snagged the recipe below.
BERRY BARRACUDA
2 oz. Knappogue Castle 12-year old single malt Irish whiskey
¾ oz. Strawberry syrup
½ oz. Lillet Rosé
½ oz. Fino Sherry
2 Dashes Dead Rabbit Orinoco bitters
1 Spoon of aged balsamic vinegar
Shake all ingredients over ice. Double strain into a cocktail glass and garnish with a strawberry.
