Combine whiskey, syrups and bitters in a mixing glass and fill with ice. Stir until well-chilled, for about 30 seconds. Strain into an old fashioned glass with ice and garnish with a skewer of blueberries. If you'd like, drop a few blueberries in the cocktail as well. They'll be fun to fish out later after they've infused in the cocktail while you're drinking it.
2 c chopped rhubarb
1 c sugar
1 c water
Combine all ingredients in a small saucepan and bring to a boil. Turn down and let simmer for at least 20 minutes, or until the rhubarb breaks down and becomes mushy. Strain through a colander, then a fine mesh sieve to get as much of the rhubarb solids out as possible. Reserve the solids for use on baked goods, ice cream or as garnish on a lovely salmon steak. Store in the fridge for 2-3 weeks.