The Shark’s Tooth is a four-ingredient rum cocktail — dark rum, fresh lime juice, grenadine, and cinnamon syrup — that comes together in about ten minutes with no special equipment beyond a shaker and a strainer. The cinnamon syrup is the part that makes it taste different from a standard rum sour, and you can make a batch of it ahead of time so the drink itself is genuinely fast. If you want something a little more interesting than a basic rum and Coke for your next gathering, this is a solid choice.
The short version of why this works
Two things matter here. First, the ratio: 2 oz rum to only 0.5 oz lime keeps the drink from turning sour and lets the cinnamon syrup read as warm spice rather than just sweetness. Change that balance and the whole drink tilts. Second, shaking hard for a full 15 seconds actually matters — it doesn’t just chill the drink, it dilutes it slightly, which softens the rum’s edge and blends the syrup into the citrus instead of leaving them as separate layers on your palate. A lazy five-second shake will give you a harsher, less cohesive drink.
Make-ahead notes
The cinnamon syrup is the only component worth making ahead, and it keeps well. Simmer equal parts sugar and water with two or three cinnamon sticks for about 10 minutes, let it cool completely, then strain it into a jar and refrigerate — it will stay good for up to three weeks. The rest of the drink doesn’t benefit from advance prep: fresh lime juice starts losing brightness within a few hours, so squeeze it right before you shake. If you’re making a round of these for a group, you can pre-measure and combine the rum, lime, and cinnamon syrup in a pitcher and refrigerate for up to two hours, then add the grenadine and shake individual portions to order so the ice stays fresh and the dilution stays consistent.
What can go wrong
- The grenadine sinks unevenly or muddles into the drink: Pour the grenadine in last, directly into the glass after straining the shaken mixture. Pouring it gently over the back of a spoon slows it down and helps it settle cleanly at the bottom.
- The drink tastes flat or boozy: Your ice was probably low-quality or already melting before you shook. Use fresh ice straight from the freezer, and make sure your shaker and glass are cold before you start — a quick rinse with cold water helps.
- The cinnamon flavor is barely there: Mass-market cinnamon syrups vary a lot in intensity. If yours tastes weak, use 0.75 oz instead of 0.5 oz, or steep your homemade syrup longer — up to 20 minutes — before straining.
- The drink is too sweet overall: This usually means the grenadine is low-quality and heavily corn-syrup based. A real pomegranate grenadine (or homemade) is noticeably less cloying. Skip the garnish — not worth the extra dish — and focus the effort on sourcing better grenadine instead.
- The shaker leaks or the lid pops mid-shake: Make sure the shaker is sealed firmly before you start, and hold both ends with both hands. A cold, wet shaker can create a vacuum that makes the lid feel stuck after shaking — just press firmly on one side of the lid to break the seal rather than forcing it.
Shark’s Tooth Cocktail – Rum, Cinnamon & Citrus
Equipment
- Cocktail shaker
- Hawthorne strainer
- Jigger (1 oz / 2 oz)
- Coupe glass or rocks glass
- Small saucepan (for cinnamon syrup)
- Fine-mesh strainer (for cinnamon syrup)
Ingredients
- 2 oz dark rum 60 ml, preferably Jamaican for its rich, tropical notes
- 0.5 oz fresh lime juice 15 ml, freshly squeezed
- 0.25 oz grenadine 7.5 ml, use homemade or high-quality grenadine for best results
- 0.5 oz cinnamon syrup 15 ml, see notes for homemade recipe
- 1 cup ice cubes for shaking
Instructions
- Place your serving glass in the freezer for at least 10 minutes before making the cocktail, or fill it with ice water while you prepare the drink and discard just before straining.
- Prepare your cocktail shaker by adding ice cubes to chill it thoroughly.1 cup ice cubes
- Pour 2 oz of dark rum, 0.5 oz of fresh lime juice, and 0.5 oz of cinnamon syrup into the shaker.2 oz dark rum, 0.5 oz fresh lime juice, 0.5 oz cinnamon syrup
- Shake briskly for 15 seconds, ensuring all ingredients are well combined and chilled.
- Strain the mixture into a chilled coupe or rocks glass. For a layered effect, reserve the grenadine from the shaker, strain the rum-lime-cinnamon mixture first, then slowly pour the grenadine down the inside of the glass so it sinks to the bottom, creating a striking ruby-red gradient.0.25 oz grenadine
Notes
Nutrition
FAQ
Can I use white rum instead of dark rum?
You can, but the drink will taste noticeably thinner and less interesting. Dark rum — especially a Jamaican style — has molasses and fruit notes that hold up against the cinnamon syrup; white rum doesn’t have enough body to do the same job.
How do I make cinnamon syrup if I’ve never done it before?
Combine half a cup of sugar, half a cup of water, and two cinnamon sticks in a small saucepan over medium heat. Stir until the sugar dissolves, let it simmer gently for 10 minutes, then take it off the heat and let it cool before straining out the cinnamon sticks. That’s it — you’ll have more than enough for several drinks.
Do I need a cocktail shaker, or can I use something else?
A proper shaker with a built-in strainer is easiest, but a mason jar with a tight lid works fine — just strain the drink through a fine mesh strainer or even a small sieve when you pour. The important thing is a secure seal so nothing leaks when you shake hard.
Can I make a non-alcoholic version of this?
Yes — replace the dark rum with a mix of strong brewed black tea (cooled) and a small splash of apple juice to approximate the body and slight bitterness. Keep the lime, grenadine, and cinnamon syrup quantities the same, and it drinks well over ice.
More recipes to try
- Creamy Cinnamon Horchata
- The Perfect Aperol Spritz
- Fiery Jamaican Jerk Chicken
- The Sweet Essentials of Simple Syrup Making
