Dive into Kraken Heads Bar & Grille’s Drink Menu

2 oz Kraken rum 

½ oz mezcal

¾ oz blackcurrant liqueur 

½ oz fresh lime juice 

Dash of activated charcoal

2 dashes tiki bitters 

Optional: a few drops of saline solution 

Garnish:

Charred lime wheel, Edible shimmer, A single star anise 

Shake all ingredients with ice.

Strain into a chilled coupe glass that’s been misted with absinthe.

Garnish with flair.

This elixir has been known to turn shy sailors into ballad-bellowing pirates and leave only footprints and hangovers behind. 

1 oz Kraken Black Spiced rum

1 oz Kraken Gold Spiced rum

¾ oz orange curaçao

½ oz orgeat syrup

½ oz fresh lime juice

¼ oz cinnamon syrup

Shake all with ice and strain into a rocks glass over crushed ice. Garnish with a flaming lime hull (if ye dare) and a mint sprig.

1 oz spiced rum

1 oz amaretto

1 oz passionfruit purée

½ oz fresh lemon juice

Dash of grenadine (sink it last for lava effect)

 Shake all (except grenadine), pour over ice in a hurricane glass. Slowly drizzle grenadine into the center to create a “lava flow.” Garnish with orange peel and a cherry skewered on a cocktail sword.

1 oz light rum

1 oz overproof rum

¾ oz peach liqueur

¾ oz cranberry juice

½ oz lime juice

Splash of soda

Build in a tall glass with crushed ice. Top with soda and garnish with citrus wheels and a paper umbrella that's seen better days.

1 oz Kraken rum

1 oz cinnamon schnapps

¾ oz lime juice

½ oz ginger syrup

1 dash Angostura bitters

Topped with a flaming lime shell soaked in high-proof rum (for presentation)

Shake everything but the garnish. Strain into a fireproof vessel. Light the lime, chant a sea curse, and blow it out before drinking. Safety first, sailor.

1½ oz blackstrap rum

½ oz coffee liqueur

½ oz vanilla syrup

¾ oz cold brew concentrate

1 dash mole bitters

Method: Shake hard with ice and strain into a rocks glass over a king cube. Garnish with grated dark chocolate and a single espresso bean.

1½ oz Kraken rum

½ oz apricot liqueur

1 oz pineapple juice

¾ oz fresh lime juice

½ oz cinnamon syrup

Dash of Angostura bitters

 Shake hard with ice and strain into a rocks glass over fresh ice. Garnish with a lime wheel branded with a hot poker (Ceph’s personal flare).

2 oz Kraken rum

½ oz Fernet-Branca (optional for briny bite)

¾ oz crème de cassis

¾ oz lemon juice

Pinch of sea salt

Top with dry ginger ale

Shake all but the ginger ale. Pour over crushed ice and top with fizz. Garnish with a blackberry skewered by a miniature cutlass.

1 oz coconut rum

1 oz Kraken rum

¾ oz hibiscus syrup

½ oz lime juice

½ oz passionfruit purée

Dash of nutmeg 

Shake and strain into a tiki mug or goblet. Garnish with mint bouquet and flaming cinnamon stick.

1 oz Kraken rum

1 oz navy-strength rum

½ oz allspice dram

¾ oz lime juice

½ oz Demerara syrup

1 dash aromatic bitters

Shake all with ice and strain over a giant ice cube. Garnish with a citrus twist and a scowl.

1½ oz Kraken Gold  Spiced rum

½ oz elderflower liqueur

1 oz guava nectar

¾ oz lemon juice

½ oz orgeat syrup

Shake with ice and strain into a chilled coupe. Float a single edible flower on top. Ceph recommends whispering “farewell” before the first sip.

⅓ oz coffee liqueur (base of darkness)

⅓ oz coconut rum (the calm before)

⅓ oz Kraken spiced rum

⅓ oz green chartreuse or herbal liqueur (or substitute with melon liqueur for glow)

⅓ oz overproof rum (float for fire)

Served in a tall shooter—each layer representing a vertebra in the beast’s cursed backbone. Use the back of a spoon to layer each ingredient slowly. Light the top layer before serving—blow it out before drinking (Ceph insists you toast to your mortal coil first).

1.5 oz Kraken Spiced Rum – because smooth seas never made legendary bartenders.

6 oz Iced Tea – steeped with sass and sunshine.

1 oz Limoncello – zesty enough to make a lemon blush.

Serve over ice in a lowball glass with a lemon wheel garnish.

Optional: slap a mint sprig on top like it owes you money.

 12 oz aged Jamaican rum

6 oz Kraken rum (float)

6 oz orange juice

6 oz pineapple juice

4 oz passionfruit syrup

3 oz lime juice

3 oz falernum

8 dashes Angostura bitters

Build all but the overproof in a large punch bowl with ice. Float the overproof rum on top. Garnish with flaming lime shells, orange slices, star anise, and maraschino cherries. Serve with ladle and whispered warnings.

(Party-sized for 6 hearty souls)

4 oz dry white wine

2 oz sour apple schnapps

1 oz elderflower liqueur

4 oz green tea (chilled)

2 oz lemon juice

1 oz simple syrup

Apple slices, grapes, cucumber rounds

Combine all in a pitcher with ice and fruit. Let it rest for at least 30 minutes (unless parched). Serve over ice with cucumber ribbon garnish. Makes 4 servings.

4 oz Kraken rum

2 oz Kahlúa or coffee liqueur

1 oz cinnamon syrup

2 oz lime juice

4 oz cola

1 oz overproof rum (in a hollowed lime for flame)

Build the cocktail in a tiki bowl with crushed ice. Float the hollow lime shell in the center, fill it with overproof rum. Carefully light it. Garnish the bowl with cinnamon sticks, pineapple fronds, and sliced citrus. Servin’ this dish? Dim the lights and cue the conch horn.

(Group flaming cocktail for 3–4)

• 1 bottle of white wine 
• 1 C Fireball
• ½ C Pumpkin Pie syrup or pumpkin puree
• 2 C apple cider
• 2 apples, sliced
• 1 orange, sliced 
• 2 cinnamon sticks
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 tbsp maple syrup

•  Pour in wine, Fireball, pumpkin syrup, and apple cider. Stir
• Add the fruit slices & cinnamon sticks 
• Sprinkle nutmeg, cinnamon & maple syrup
• Cover and chill in the fridge for 2–4 hrs or overnight 
• Pour into glasses, making sure each one gets fruit. Garnish with a cinnamon stick.

- 1½ oz Kraken Black Spiced Rum  

- ½ oz Mezcal (for smoky depth)  

- 1 oz Pineapple juice  

- ½ oz Lime juice  

- ¼ oz Falernum (sweet spiced syrup)  

- 2 dashes Angostura bitters  

- Pineapple foam topper (optional but dramatic)  

- Star anise (garnish)  

- Cocktail umbrella or decorative tentacle pick (mandatory, if you ask Duracell)

Served in a tiki glass or in a jar with attitude. Great for Kraken Heads patrons who like their drinks mysterious, and a bit chaotic.

1 1/2 oz mezcal (or smoked agave spirit)

1/2 oz Kraken rum

3/4 oz lime juice

1/2 oz orange juice

1/2 oz agave nectar

Tiny dash of chipotle tincture or smoked chili bitters

Splash of soda water (optional for fizz)

Salted foam (see below)

Smoked sea salt for rim

Salted Foam:

1 egg white

Pinch of smoked salt

Tiny drizzle of agave Dry shake until frothy, then spoon onto drink

Rim glass with  sea salt.

Shake all ingredients (except soda water and foam) over ice.

Strain into glass

Add rest

2 oz Kraken spiced rum

1 oz mango nectar

¾ oz passionfruit juice

½ oz lime juice

½ oz coconut syrup

Splash of blood orange soda (or sparkling citrus soda)

Garnish: flaming orange peel or skewered berries & mint

Shake rum, mango nectar, passionfruit, lime, and coconut syrup with ice.

Strain into a hurricane glass over crushed ice.

Top with blood orange soda for a fizzy pop and sultry glow.

Garnish flamboyantly—because understatement isn’t in the Kraken Heads playbook.

 1½ oz Kraken spiced rum  

- 1 oz peach nectar  

- ¾ oz coconut cream  

- ½ oz lime juice  

- 3 oz frozen pineapple chunks  

- Dash of blue spirulina (for mysterious vibes)  

- Garnish: mint sprig & cocktail stirrer shaped like pants (optional and discouraged)  

1. Blend all ingredients until slushy.

2. Pour into a frosty goblet.

3. Garnish with mint and quiet confusion.

4. Serve with a warning: may cause sudden urge to stare blankly into neon signage

- 1½ Kraken Spiced rum

- 3 oz pineapple juice

- 1 oz lime juice

- 1 oz hibiscus tea

- ½ oz ginger syrup

- Splash of tonic water

- Garnish: twist of cucumber, and a dehydrated citrus wheel balanced precariously on the rim.

1. Shake pineapple, lime, hibiscus tea, and ginger syrup over ice.

2. Pour into a tall glass with fresh ice.

3. Top with tonic water.

4. Garnish with cucumber twist “at an odd angle” and the citrus wheel “teetering on the edge of comprehension.”

- 1 oz Kraken rum

- ½ oz lemon juice  

- 2 oz sparkling white grape juice  

- Dash of sea salt  

- Garnish: edible flower & candied kelp twist  

Stir gently over ice. Serve with a wink and a whisper. Drink slowly—it might fund your next great mistake.

- 1 oz Kraken Rum (for brooding depth)

- 1 oz Coconut Water (Ceph calls it ‘tentacle toner’)

- ½ oz Lime Juice (fresh-squeezed, naturally)

- ¼ oz Seaweed Simple Syrup (salty-sweet seduction)

- Dash of bitters (Ceph says: ‘for character and chaos

Shake it till your shaker asks for mercy. Serve in a chilled martini glass, garnished with a curled cucumber ribbon and one ominously perched olive skewered with a cocktail sword.

Flavor Profile: Briny, smooth, mysterious.

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• 2 oz Kraken Black Spiced Rum
• 1 oz blood orange juice
• ½ oz lime juice
• ½ oz cinnamon syrup
• Splash of ginger beer
• Orange peel tentacle garnish

 Shake rum, juices, and syrup with ice. Strain into a rocks glass over fresh ice. Top with ginger beer and curl the orange peel like a tentacle over the rim. 

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• 1½ oz dark rum
• ¾ oz coffee liqueur
• ½ oz vanilla syrup
• Dash of bitters
• Cold brew ice cube (freeze cold brew in cube trays)

  Stir all ingredients over one large cold brew cube. Serve in a lowball glass with a Kraken Heads coaster and a knowing wink. 

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• 1 oz spiced rum
• 1 oz coconut rum
• 1 oz pineapple juice
• ½ oz lime juice
• ¼ oz grenadine
• Mint sprig + dehydrated lime wheel

 Shake all ingredients with ice and strain into your vessel of choice. Garnish with mint and lime. Bonus points if you serve it with a tiny flag that says “You’ve been claimed.”  Served in a shipwrecked mug or hollowed-out pineapple. 

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• 1½ oz Kraken rum
• ½ oz triple sec
• 1 oz fresh orange juice
• Dash of Angostura bitters
• Orange twist

  Shake and strain into a chilled coupe. Garnish with the twist and a whispered warning: “Don’t anger the Beast.” 

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• 2 oz Kraken Black Spiced Rum
• ½ oz mezcal (for smoke)
• ¾ oz black cherry syrup
• ½ oz lime juice
• Activated charcoal pinch (optional for color)
• Black salt rim

 Shake all ingredients with ice. Strain into a coupe glass rimmed with black salt. Garnish with a skewered black cherry and a tiny scroll labeled “Confidential.” 

 Lore: Said to be brewed during Ceph’s exile in the Coral Crypts, this drink stains your soul (and your tongue) with secrets. 

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• 1½ oz aged rum
• ½ oz coconut cream
• ¾ oz pineapple juice
• ¼ oz falernum
• Dash of nutmeg
• Pineapple leaf + Kraken coin garnish

  Shake with ice and strain into a tiki mug. Dust with nutmeg and slide in a Kraken coin (chocolate or real—your call). 

 Lore: First served at the Kraken Heads’ grand reopening after the Great Flood of ’87, when Octavious declared, “Let the tide bring joy!” 

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• 1 oz dark rum
• 1 oz amaro
• ½ oz espresso
• ¼ oz maple syrup
• Orange peel + burnt cinnamon stick

   Stir over ice and strain into a rocks glass. Garnish with orange peel and a cinnamon stick lit briefly for drama. 

 Lore: Legend says the first pour was made by a rookie barback who accidentally mixed the wrong bottles—and created a masterpiece. 

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• 1 oz white rum
• ½ oz blue curaçao
• ½ oz lemon juice
• ½ oz green tea (chilled)
• Edible glitter (optional)

 Layer ingredients in a tall glass: rum, curaçao, lemon, then tea. Stir slowly and watch the color shift. Add glitter if you dare. 

 Lore: Used during Kraken Heads’ “Forecast Fridays,” where guests guess the weather based on the drink’s hue. 

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• 1 oz spiced rum
• ½ oz crème de cassis
• ½ oz lemon juice
• ½ oz honey syrup
• Splash of prosecco
• Edible flower garnish

 Shake first four ingredients, strain into a flute, and top with prosecco. Garnish with a flower and a tiny IOU card. 

 Lore: Inspired by the time Ceph tried to flirt with a siren and ended up owing her 300 clams and a barrel of rum. 

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• 1½ oz white rum
• 1 oz fresh watermelon juice
• ½ oz lime juice
• ¼ oz agave syrup
• Mint sprig + watermelon wedge

  Shake with ice, strain into a chilled coupe, and garnish with mint and melon. Serve with a toast: “To the dearly juiced.” 

 Lore: Inspired by the time Ceph tried to host a “fruit funeral” for a spoiled melon and accidentally started a dance party. 

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• 2 oz spiced rum
• 1 oz pineapple juice
• ½ oz lime juice
• ½ oz cinnamon syrup
• Dash of bitters
• Pineapple leaf + cinnamon stick

  Shake and strain into a tiki glass. Garnish with flair and a warning: “May cause spontaneous sea shanties.” 

  Lore: Octavious once traded a barrel of this for safe passage through the Citrus Isles. The crew drank it before the deal was sealed. 

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• 1½ oz golden rum
• ¾ oz limoncello
• ½ oz lemon juice
• Splash of soda water
• Lemon wheel + rosemary sprig

 Build in a tall glass over ice. Top with soda and garnish. Bonus: freeze rosemary sprigs into ice cubes for extra drama. 

  Lore: First mixed by a lovesick deckhand who claimed, “If life gives you lemons, drown them in rum.” 

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• 1 oz coconut rum
• 1 oz dark rum
• ½ oz lime juice
• ½ oz orgeat
• Coconut water to top
• Toasted coconut rim

  Shake all but coconut water. Strain into a coconut-rimmed glass and top with coconut water. Serve with a straw shaped like a tentacle. 

 Lore: Ceph swears this was his “hydration strategy” during the Summer Siege of ’03. No one believes him. 

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• 1 oz white rum
• ½ oz strawberry purée
• ½ oz elderflower liqueur
• ½ oz lemon juice
• Sparkling rosé to top
• Strawberry + edible flower

   Shake first four ingredients, strain into a flute, and top with rosé. Garnish with a berry and a wink. 

 Lore: Named after the rogue berry thief who once raided Kraken Heads’ garnish stash and left behind a love note. 

• 1 oz Triple Sec
• 1 oz Rum
• 1 oz Blue Curaçao
• 1 oz Raspberry Liqueur
• Optional: splash of lemon juice or soda water for fizz
• Garnish: twisted orange peel, edible glitter, or a cinnamon stick you light on fire

• Summon your shaker. Add all ingredients over ice and shake.
• Strain into a chilled glass.  A coupe or rocks glass will do.
• Garnish with flair. Orange peel twist, glitter rim, or a flaming cinnamon stick
• Serve with a warning. Side effects may include texting your ex.

• 1 oz freshly brewed espresso (cooled)
• ¾ oz coffee liqueur (like Kahlúa)
• ¾ oz vanilla vodka
• ¾ oz Kraken spiced rum
• ½ oz cream or half-and-half
• Ice

• Chocolate tentacle curl 
• Optional: cinnamon swirl or dusting for flair

• Fill a cocktail shaker with ice.
• Add espresso, coffee liqueur, vanilla vodka, Kraken rum, and cream.
• Shake vigorously.
• Strain into a chilled martini glass.
• Garnish with chocolate tentacle curl or cinnamon swirl.
• Serve with a wink and a warning.

• 1.5 oz spiced rum
• 1.5 oz cranberry juice
• 1.5 oz dark grape juice
• 0.5 oz simple syrup
• Starry/Sprite to the top of glass
• 2 drops of black food coloring
• purple sugar

• Rim a chilled martini glass with purple sugar. (Dip in simple syrup first for stickiness.)
• In a shaker filled with ice, combine spiced rum, cranberry juice, grape juice, and simple syrup.
• Add 2 drops of black food coloring. Shake until blended
• Strain into the glass.
• Top w/ Starry or Sprite.
• Garnish with a gummy tentacle

• 3 oz Kraken® Black Spiced Rum
• 3 oz coffee brandy (like Kahlúa or Café Lolita)
• 1 ½ oz vanilla syrup
• 1 ½ oz heavy cream or coconut cream
• Dash of sea salt (optional, for depth)
• Crushed ice

• In a shaker, combine Kraken, coffee brandy, vanilla syrup, and sea salt. Shake with crushed ice until frosty.
• Strain into a lowball glass over fresh ice.
• Float the cream gently on top for a layered “ink swirl” effect.
• Garnish with a chocolate tentacle curl or a cinnamon stick “harpoon.”

• 1½ oz Kraken® Black Spiced Rum
• ¾ oz Kraken Vanilla Simple Syrup (see recipe)
• ½ oz cold brew concentrate or chilled espresso
• ½ oz coconut cream or half & half
• Dash of cinnamon or nutmeg (optional)
• Crushed ice

1. In a shaker, combine Kraken rum, vanilla syrup, and cold brew. Shake with crushed ice until frosty.
2. Strain into a lowball glass over fresh ice.
3. Float coconut cream gently on top for a layered “undertow” effect.
4. Garnish with a cinnamon stick, coffee bean, or a vanilla pod shard.

• 1½ oz Irish crème (for smooth sailing)
• 2 oz Kraken rum (because Ceph doesn’t do decaf)
• 1 oz vanilla simple syrup (a siren’s whisper of sweetness)
• Fill the rest of a 15 oz vessel with hot coffee (preferably brewed in a storm)

•  Top with whipped cream and a dusting of cocoa if you dare. Ceph likes his with a tentacle stirrer and a side of unsolicited advice. 

• 1.5 oz Kraken Spiced Rum
• 1.5 oz Grenadine 
• 3 oz Cranberry Juice
• 2 oz Tangerine Seltzer
  

• Fill a highball glass with ice stolen from Poseidon’s freezer.
• Pour in the rum and grenadine—watch the colors swirl like a whirlpool of temptation.
• Add cranberry juice for depth and drama.
• Top with tangerine seltzer for sparkle and sass.
• Garnish with a citrus wheel or a wink from Ceph.

• ¼ cup candy corn
• 5 oz whipped cream vodka
• 3 oz pineapple juice
• ½ oz grenadine
• Whipped cream (optional)
• Ice

• Combine candy corn and vodka in a sealed jar. Let it steep for 4–6 hours, shaking occasionally. Strain out the candy corn.
• Rim a martini glass with honey and crushed candy corn dust. 
• Pour grenadine into the bottom of the glass.
• Slowly add pineapple juice over the back of a spoon to create the yellow middle.
• Top with candy corn-infused vodka.
• Optional: Add whipped cream