Name: Shark's Tooth No.1 (Trader Vic's)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml White overproof rum; 15 ml Lime juice; 15 ml Lemon juice; 10 ml Sugar syrup 'rich' (2:1); 7.5 ml Grenadine syrup; 60 ml Soda water

Ingredients

1 1/3 fl oz

Overproof white rum (unaged Jamaican/funky)

1/2 fl oz

Lime juice (freshly squeezed)

1/2 fl oz

Lemon juice (freshly squeezed)

1/3 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/4 fl oz

Monin Grenadine Syrup

2 fl oz

Thomas Henry Soda Water

How to make

Glass

Prepare

Select and pre-chill a SLING GLASS.

Save spent lime shell from juicing for garnish.

Method

SHAKE first 5 ingredients with ice.

STRAIN into ice-filled glass whilst also pouring soda water.

Garnish

Garnish with spent lime shell.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Shark's Tooth No.1 (Trader Vic's) contains 149 calories

Alcohol content:

1.4 standard drinks
12.56% alc./vol. (25.12° proof)
19.9 grams of pure alcohol

History

Adapted from Victor Bergeron's Trader Vic's 1972 Bartender's Guide (revised edition) where he writes, "One of the first drinks we ever made".

SHARK'S TOUTH–1
½ lime
½ ounce lemon juice
1 dash rock candy syrup
1 dash grenadine
1 ounce Ron Rico 151-proof rum
2 ounces club soda
Squeeze lime juice over ice cubes in a 10-ounce pilsner glass; save shell. Add remaining ingredients. Stir well. Decorate with spent lime shell.

SHARK'S TOUTH–2
¼ ounce lemon juice
1 dash passion fruit nectar
¼ ounce French vermouth
¼ ounce sloe gin
1½ ounces Trader Vic's Navy Grog and punch rum
Club soda
Stir all ingredients except soda with ice cubes. Strain into 10-ounce glass filled with shaved ice. Fill glass with soda. Serve with straws.

SHARK'S TOUTH–3
2½ ounces light Puerto Rican rum
1 ounce lemon juice
½ ounce grenadine
Club soda
Stir rum, lemon juice, and grenadine with ice cubes. Strain into 10-ounce glass filled with shaved ice. Fill glass with soda. Serve with straws.

Victor Bergeron, 1972

Comments & Discussion

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James Brooke Premium Member 1y

Did Victor Bergeron really spell “tooth” with a U instead of the second O?

Ken E 1y

Too sweet for me using Giffard grenadine. Removing the rich syrup is an improvement, one barspoon syrup might be the ideal compromise.

Calvin Grant Premium Member 1y

Plenty of funk with Hamden Estate's Rum Fire! Delicious!

John Hinojos Premium Member 4y

After looking at the comments and original recipe, decided to use 1/2 Rhum Clement Canne Bleue (overproof white) and 1/2 overproof Jamaican Navy rum. The cocktail was not red, but had a good kick to it and wonderful flavours.

Leigh Leppard 4y

Bit disappointing. The soda water watered down the flavours too much so that all you could really taste was the slightly bitter funk of the Wray. Also, there wasn’t enough grenadine to turn it red - just vaguely pink. I reshook with 1/2 oz grenadine instead of a mix of grenadine and rich simple syrup, and reduced the Wray to 1 oz. Better, still not right though. I think it’s because the original recipe calls for a 151 dark rum, rather than Wray overproof.

Won’t make again.

Simon Difford Verified User Premium Member 4y

Don Beach’s Shark’s Tooth certainly uses aged Jamaican rum – please see the link in “Variant” above. I’ve added Trader Vic’s original recipe which calls for the (I believe) defuncted “Ron Rico 151-proof rum.” Looking at online pics, bottles of this Purton Rican rum appear to be white, gold and dark in colour. How red your cocktail ends up will largely depend on how red your grenadine is.