The creative wheels inside mixologist Cris Dehlavi's mind are constantly turning, and, lucky for us, they're typically trained on cocktails. The Bourbon Cider might be served over ice, but it's plenty warm. Bourbon, Chartreuse and cider meet in a drink that's as pleasant to the nose as it is to the tongue.

The creative wheels inside mixologist Cris Dehlavi's mind are constantly turning, and, lucky for us, they're typically trained on cocktails. The Bourbon Cider might be served over ice, but it's plenty warm. Bourbon, Chartreuse and cider meet in a drink that's as pleasant to the nose as it is to the tongue.

Bourbon Cider

1 1/2 ounces Woodford Reserve bourbon

1/2 ounce green Chartreuse

2 ounces spiced local apple cider (recipe follows)

3-4 drops Fee Brothers Black Walnut Bitters

Pour into glass and stir gently. Serve over 1 large hand-chipped cube of ice, garnished with local apple slice and a Luxardo cherry.

Spiced Cider

Adjust the spices in this recipe to your taste.

Half-gallon apple cider

1 vanilla bean

1/2 nutmeg kernel, grated

2 cinnamon sticks

2 star anise pods

5-6 cloves

Place all spices into cider, let infuse in the refrigerator for several days or until the taste is right to you. Strain whole spices from cider before serving. Alternatively, you can tie the spices in a small piece of cheesecloth tied shut with twine and simply remove the bundle before serving.