Combine the blueberries and brown sugar in a Julep tin, and dash some overproof rum on top.
Quickly light the mixture, and while it’s burning, sprinkle ground cinnamon on top. (Be careful as it may spark.).
Use a large muddler to crush the mixture into a slurry and extinguish the flame.
Add the banana-infused bourbon and crushed ice, and quickly swizzle.
Top with more crushed ice.
Garnish with skewered blueberries and banana chips.
*Banana-infused bourbon: Slice 3 or 4 peeled overly ripe bananas into 1/2-inch pieces. Sprinkle sugar in the raw on top of them, and with a culinary torch, brûlée them. Combine the prepared bananas, 1 cinnamon stick and 1 L bourbon in a large jar. Keep it in a cool dark space, and allow to infuse for at least 1 week. Strain the mixture through a fine-mesh sieve, then again through double-layered cheesecloth. Allow it to rest overnight, and strain again through cheesecloth if necessary.