Winning Kraken cocktails served on sea fort pop-up


Manuel Correa KrakenTwo bartenders won places to serve cocktails in one of the most unusual pop-up bars ever – on an historic sea fort nine miles off the coast of Kent.

Manuel Correa (pictured above) from Old Mary’s Bar in Lancaster Gate, London and Sarah Harker (pictured below) of Cairn Hotel in Newcastle upon Tyne triumphed in a competition run for The Kraken Black Spiced Rum .

The Think Ink competition called on bartenders to come up with a cocktail that is “As Dark As A Kraken’s Ink”. Their drinks were then served in The Kraken Rum Black Ink Society bar on the Red Sands sea forts from World War II when they opened their doors to the public for the first time earlier this month.

The pop-up on the forts included The Kraken Rum Edible Autopsy which saw guests feasting on the remains of the corpse of a “Kraken” – a giant squid.

A film of the autopsy and remains of the corpse will be displayed at an event supported by The Kraken Rum called Feed The Beast: a rum-based “extreme cake pop-up” with the infamous Eat Your Heart Out food artists’ network. Miss Cakehead, a curator of incredible food and drink installations with a predominantly macabre feel, is curating all activity.

Click here for a full report and pictures from the sea forts event.

Sarah Harker Kraken

Last orders at the Ville de Paris by Manuel Correa

40ml Kraken Black Spiced Rum
20ml Kraken Blood Extract (or Dalston Cola Reduction)
10ml Leviathan Saliva Syrup (or 3 to 1 Aperol and Campari mix)
5ml Triple-distilled Kraken Wee (or The Live Orchid Apple Cider Vinegar)
5ml Hafgufa Winter Solstice tears (or Angostura with coffee and chocolate bitters)
A few drops of Kraken Poison Extract (or homemade spiced poppyseed tincture)
1 barspoon Saint-Malo sweetened wood crust (or dry cocoa dust)
Lime essence perfume

Stirred. Serve in an 1802 Ville de Paris Port Glass rimmed with Kraken Ground Crust (or ground Sri-Lankan cinammon and fine caster sugar mix)

Earl of Kraken by Sarah Harker

25ml Brewed and cooled Earl Grey tea (4 tea bags to 100ml water)
50ml Kraken Black Spiced Rum
25ml St-Germain elderflower liqueur
12.5ml Cointreau
20ml Cloudy apple juice
Juice of half a lemon
12.5ml Gomme
Fresh sage
Fresh rosemary

Brew and cool the Earl Grey tea and pour it over ice into a Boston glass. Smoke the fresh herbs and apple juice with apple hickory woodchips and leave to infuse in a bottle. Separately, combine the rum, Cointreau, St-Germain, lemon juice, tea and sugar syrup in a Boston tin and shake with ice. Double-strain into the smoke-infused bottle. Serve chilled, without ice. At the final, it was served in a blow-moulded glass cup but at the event it was presented in a hipflask.

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