Photographed in an Urban Bar Sling 11.5oz / 33cl
1 1⁄3 oz | White overproof rum (unaged Jamaican/funky) |
1⁄2 oz | Lime juice (freshly squeezed) |
1⁄2 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄4 oz | Monin Grenadine Syrup |
2 oz | Thomas Henry Soda Water |
Pinky red in colour and heavily influenced by flavoursome overproof rum.
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.
One serving of Shark's Tooth No.1 (Trader Vic's) contains 148 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Won’t make again.