| 1 1/3 fl oz | White overproof rum |
| 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 | Grenadine/pomegranate syrup |
| 2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Garnish:
Spent lime shell
How to make:
SHAKE first 5 ingredients with ice and strain into ice-filled glass whilst also pouring soda water.
Review:
Pinky red in colour and heavily influenced by flavoursome overproof rum.
Variant:
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
Victor Bergeron, 1972
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.
Nutrition:
One serving of Shark's Tooth No.1 (Trader Vic's) contains 148 calories.
Alcohol content:
- 1.3 standard drinks
- 12.56% alc./vol. (25.12° proof)
- 18.5 grams of pure alcohol
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