Place ice cubes in a shaker. Pour bourbon, maple syrup, orange liqueur, clementine juice, and lemon juice over ice. Cover the shaker and shake until chilled, about 15 seconds. Strain into a chilled martini glass.
Light a match or lighter over the cocktail and squeeze 1 piece of clementine peel near the flame to flame the oil. Rub peel on the rim of the glass and drop peel into the cocktail.
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
Pour simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker, or top, and give cocktail a "dry shake" without ice, about 30 seconds.
Add 3 ice cubes to bourbon mixture, cover, and shake vigorously until the shaker is very cold and the outside is frosty, about 45 seconds. Uncover and strain into a rocks glass containing 1 large ice cube.
