Combine blueberries, sugar and water in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer until blueberries burst and syrup thickens, about 6–8 minutes.

Remove from heat and mash the blueberries with a spoon or a potato masher to extract more juice. Let steep 5 minutes.

Strain syrup through a fine mesh strainer into a bowl, pressing solids to extract liquid. Discard solids. Stir in lemon juice. Cool to room temperature before using. Yields ~3/4 cup.

Mint Simple Syrup (from scratch)

Combine equal parts sugar and water in a small saucepan and warm over medium heat, stirring until sugar dissolves (do not boil). Remove from heat.

Add the fresh mint leaves to the warm syrup and let steep for 15–20 minutes to infuse. Taste and steep longer for stronger mint flavor.

Strain out the mint leaves, cool the syrup to room temperature, then refrigerate until cold. Yields ~3/4 cup.

Cocktail Assembly

Prepare glass

If serving over crushed ice, fill a rocks glass or short tumbler with crushed ice and set aside. For a chilled cocktail without crushed ice, chill the glass in the freezer for a few minutes.

Add Woodford Reserve bourbon (2 oz), fresh lemon juice (3/4 oz), blueberry syrup (1/2 oz) and mint simple syrup (1/2 oz) to a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the prepared rocks glass over crushed ice, or strain into the chilled glass without extra ice, depending on preference.

Garnish with a fresh mint sprig and a lemon wheel. Clap the mint between your palms once before placing it to release the aroma.

Serve immediately and enjoy.