Price: $12

Inventor: Alden & Harlow bar manager Seth Freidus

Ingredients: Plantation rum, Pierre Ferrand Dry Curacao, Green Chartreuse, vanilla syrup, house hot cocoa, absinthe and orange blossom water-scented whipped cream

Friends in High Places: This drink made the menu after Freidus hit the slopes with pals. “For me, the winter just feels like a getaway from the city, and I love snowboarding. My friends and my fiance and I, we would always drink hot chocolate and rum.” As for the name, Voiron is home to the mountains where Chartreuse is produced.

Better Together: Chocolate and vanilla always work. (Freidus blends equal parts 70 percent dark chocolate, milk powder and sugar for the cocoa mix and makes the vanilla syrup too.) But there’s another great pairing here: “Green Chartreuse and chocolate, they’re just a pretty classic combo.”

Pair it With: Smoked chocolate bread pudding with salted vanilla ice cream ($9).

House Rules: “We make everything in-house,” Freidus says. “We make our own Falernum, our own orgeat. We make our own spiced rum.” And they recently ditched Baileys for their own Irish cream.

Warm Up to Winter: The mercury may be dropping, but Freidus and his staff aren’t slowing down. When it comes to switching up the menu, he says, “I want to say seasonally, but honestly we change the cocktail list weekly or biweekly.” The team works backward: “We see what the chef’s working with and make sure the menus are aligned, flavor-wise.” Freidus is looking to add more hot beverages to lineup; keep an eye out for a whiskey tipple coming soon.

Alden & Harlow 40 Brattle St., Cambridge (617-864-2100) aldenharlow.com