Add the bourbon, coffee liqueur, maple syrup, blueberry syrup, and a pinch of salt to a shaker tin. Add a little extra maple syrup if you prefer a sweeter cocktail.

Add ice and shake hard for 15–20 seconds until well chilled and lightly frothy.

Strain over fresh ice into a rocks glass.

Blueberry Cold Foam: In a separate cup, combine ½ cup heavy whipping cream and 2 oz blueberry syrup. Use a hand frother to whip until you get a light, fluffy, and pourable foam (not stiff like whipped cream).

Gently pour the blueberry cold foam over the top of the cocktail.

Garnish with 3 fresh blueberries and a small pinch of sea salt.