In a small bowl combine the granulated sugar and the finely chopped fresh strawberry. Use a fork to mash the strawberry into the sugar until evenly pink and slightly moistened; this helps the sugar adhere to the glass.

Rub the lemon wedge around the outer rim of a rocks or Collins glass to moisten. Dip the rim into the strawberry-sugar mixture, turning to coat evenly. Set the glass aside.

Build the Cocktail

Muddle fruit and mint

In a mixing glass or shaker, place the 4 hulled fresh strawberries and 8 mint leaves. Add the simple syrup and fresh lemon juice. Using a muddler, gently press and twist about 8–10 times until the strawberries are broken down and the mint releases aroma but not shredded.

Add bourbon and ice

Add 2 oz Maker's Mark bourbon to the muddled mixture. Fill the shaker or mixing glass with crushed ice (about 1 cup).

Shake or stir

If using a cocktail shaker, cap and shake vigorously for 8–10 seconds to chill and slightly dilute. If using a mixing glass, stir with a bar spoon for 20–25 seconds until well chilled.

Strain and top

Double-strain the mixture into the prepared glass filled halfway with fresh crushed ice (reserve a little crushed ice if you prefer a fuller glass). Top with 2 oz club soda, gently fold once with a spoon to integrate the soda without flattening it.

Garnish & Finish

Float the thin strawberry slice on top and tuck the mint sprig beside it for aroma. Optionally slap the mint sprig between your palms once to release oils before placing.

Serve immediately with a short stirring straw or cocktail pick. Note: Adjust sweetness with extra simple syrup (0.25–0.5 oz) if your strawberries are tart.