Add all the ingredients to a mixing glass with ice, and stir until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a dried apple slice.
*Coconut bourbon: Toast 3 1/2 tbsp coconut flakes on medium heat for 5 minutes or until slightly golden. Combine flakes with a 750mL bottle of Old Forester bourbon and place in a hot water bath at 145o F for 2 hours. Remove from hot water bath, and place in an ice bath until fully cooled. Strain into a quart container and freeze for 24 hours, remove all solids, and rebottle.
**Spiced almond demerara syrup: Combine 14 tbsp demerara sugar and 7 tbsp water in a saucepan over low heat, stirring until sugar is dissolved. Add 1 1/2 tbsp sliced almonds, 1 tsp cinnamon bark and 1 pinch cloves. Simmer for 10 minutes, stirring occasionally. Remove from heat, allow to cool and strain out solids. Refrigerate between uses.