Open if you dare…

Fill a cocktail shaker halfway with ice and add both of the rums, blue curacao, and pineapple juice. Shake for 30 seconds and pour into a glass filled with ice. Top with lemon lime soda.

Combine the 2 tbsp agave and red food coloring on a small plate, place the black sea salt on a separate plate. Dip the rim of the glass in the agave mixture and then the salt.

Add all the remaining cocktail ingredients into a shaker with ice and shake for 30 seconds. Pour into a bloody rim garnished glass.

Instructions (Blueberry Simple Syrup):

Combine blueberries, water and sugar together in a small saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes. Mash the blueberries with a potato masher and allow to cool for 30 minutes, then strain.

Instructions (Cocktail):

Fill a shaker halfway with ice. Then add the gin, grenadine, blueberry simple syrup, lime juice and luster dust. Stir for 30 seconds, then pour into a glass. Top with kombucha.

Fill a shaker halfway with ice and add the cognac, grand marnier and orange juice. Shake for 30 seconds, then pour into a glass with ice and top with ginger ale. Garnish with an orange twist.

In a beaker, place 4-5 ice cubes and then add the bourbon, vermouth, maple syrup, bitters and salt. Using a bar spoon, stir until chilled (about 20 seconds). Strain contents into martini glass. Cover with a cloche, and smoke with smoking gun. 

For an alternative home use, you can place the martini glass on a baking tray, place a few pieces of wood chips next to the glass and using a stick lighter ignite until if lights on fire. Cover with a large pot. By covering, the fire will lose oxygen and burn out. The residual smoke will flavor the cocktail. Leave cocktail covered for 2 minutes.

Drink Prep: Preheat oven to 350°F. Toast the almonds for 7-10 minutes or until golden brown. Place almonds in a beaker and cover with the Jamaican rum, leave overnight. 

Combine 1 oz of infused Jamaican rum, with the 1 oz dark rum, lemon juice, grapefruit juice and lime juice in a shaker with ice and shake until mixture is nicely chilled. Strain into a highball glass over crushed ice. Float the bitters on top of the drink. Place the empty lime shell with a sugar cube on top of the drink. Pour the chartreuse into the lime shell and light on fire with a lighter. Enjoy

Combine ingredients in a glass coffee mug.
Top with hot water, then stir until pumpkin butter is incorporated.
Garnish with grated cinnamon.

Shake ingredients over ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

*Cinnamon Syrup: Simmer equal 1 cup sugar and 1 cup water with 4 cinnamon sticks. Let cool for 30 minutes, then strain out the cinnamon sticks. Store in the regridgerator for up to a month.