Deconstructed/Reconstructed Raspberry Mule by Claire Smith

• To flambé the raspberries put them in a Boston glass and spray Angostura on them. As you spray hold a lighter or a long-stemmed match up to the glass so the Angostura catches on fire. Take one piece of candied ginger, one shot glass of clear lime jelly, 8 to 10 flambéed raspberries, 2 ounces of Belvedere Cytrus vodka, and Angostura bitters. Put the flambéed raspberries with Angostura in the base of a Boston shaker. Add Belvedere Cytrus and cubed ice in a Boston shaker. Shake. Strain into a chilled martini glass. Serve with lime jelly and candied ginger on a plate with the drink.
  
  

Barrel Swish by Darcy O'Neil

• Take 6 ounces bourbon, one-half ounce cinnamon schnapps, 2 tsp. gelatin, 8 ounces cola, 2 ounces caramel syrup, and 2 drops vanilla. Soak gelatin in bourbon for five minutes. Place over low heat until all the gelatin is dissolved. Then add all the other ingredients and stir. Place the mixture in an ice cube tray or several shot glasses. Place in the refrigerator for at least an hour. For added effect, place a stemmed cherry in with the mixture before the drink firms.
  
  

Belvedere Brunch by Claire Smith

• Take 2 ounces of frozen Belvedere vodka, 2 tsp. of black olive paste, and calcium chloride solution. Freeze the vodka in a shot glass. Create "caviar" using the black olive paste and calcium chloride solution. Take a syringe and drop small amounts of the black olive paste into the calcium chloride solution to form small pearls. Use a mesh sieve to collect the pearls and drop them in cold water. Serve with créme fraiche and blinis.
  
  

Rubicon by Jamie Bourdreau

• Put one half ounce of green Chartreuse and one rosemary spring in a rocks glass. Light the Chartreuse on fire. Combine 2 ounces of gin, one-half ounce maraschino, and one-half ounce lemon in a mixing glass. Shake, then drain into the rocks glass to put out the flame. Top with crushed ice.