Muddle in mints leaves into a tall collins glass. (leave one or two leaves for garnish). Add ice to the glass. Pour maple syrup over ice and let it drizzle down. Add Indiana Vodka to the glass. Finish with seltzer water to the top of the glass and garnish with remaining mint leaves.
In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, 10 to 15 minutes. Let cool, then strain through a fine-mesh sieve. Discard the leftover cranberries. This syrup can keep refrigerated for up to one month.
To make the cocktail.
To assemble your cranberry vodka cocktail, stir together the cranberry simple syrup, Indiana Vodka, and the seltzer. Add ice and garnish with lemon.
In a collins glass, combine blackberries, lemon juice, and simple syrup. Lightly crush the berries to release their juice. Add fresh ice and Indiana Vodka then top with seltzer. Stir to combine. Garnish with a mint sprig.