Shark's Tooth No.1 (Trader Vic's)
3.8 49 ratings
Ingredients
How to make
Serve in a sling glass
Prepare
- 1 Select and pre-chill a SLING GLASS.
- 2 Save spent lime shell from juicing for garnish.
Method
- 3 SHAKE first 5 ingredients with ice.
- 4 STRAIN into ice-filled glass whilst also pouring soda water.
Garnish
- 5 Garnish with spent lime shell.
Flavour profile
12.6% alc./vol. · 1.4 standard drinks · 149 calories
History
Pinky-red in colour, heavily influenced by flavourful overproof rum.
These recipes are adapted from Victor Bergeron's Trader Vic's 1972 Bartender's Guide (revised edition), where he states, "One of the first drinks we ever made". The first recipe, SHARK'S TOUTH–1, requires ½ lime, ½ ounce lemon juice, 1 dash rock candy syrup, 1 dash grenadine, 1 ounce Ron Rico 151-proof rum, and 2 ounces club soda. The instructions are to squeeze lime juice over ice cubes in a 10-ounce pilsner glass, saving the shell, then add the remaining ingredients. Stir well and decorate with the spent lime shell. The second recipe, SHARK'S TOUTH–2, uses 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, and club soda. All ingredients except the soda should be stirred with ice cubes and strained into a 10-ounce glass filled with shaved ice. Fill the glass with soda and serve with straws. The third recipe, SHARK'S TOUTH–3, calls for 2½ ounces light Puerto Rican rum, 1 ounce lemon juice, ½ ounce grenadine, and club soda. Stir the rum, lemon juice, and grenadine with ice cubes, then strain into a 10-ounce glass filled with shaved ice. Fill the glass with soda and serve with straws.
Created by Victor Bergeron A.K.A Trader Vic