1. Muddle blackberries with spruce syrup in a cocktail shaker. Add remaining ingredients and short shake over ice.
2. Strain into a double rocks glass over crushed ice.
3. Garnish with a bouquet of mint and two blackberries skewered on a cocktail pick.

Spruce Syrup

1. Combine sugar, water, and spruce tips in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and let sit at room temperature overnight.

2. Remove spruce tips and strain through a fine-mesh sieve. Store syrup in an airtight container in the fridge for up to three weeks.