For the brown butter bourbon:

• Add the salted butter to a skillet over medium heat.

• Cook, stirring or swirling occasionally, until the butter bubbles and the milk solids turn a deep golden or amber brown. Remove from the heat before they burn.

• Let the browned butter cool completely, then add it to a large sealable jar with the bourbon.

• Shake well and let sit at room temperature for 2 hours.

• Transfer to the refrigerator or freezer for 12–24 hours until the butter has solidified.

• Remove the solid butter and strain the bourbon through a coffee filter or cheesecloth-lined fine-mesh sieve until the remaining butter solids are removed.

• Transfer to an airtight container and refrigerate. For best quality, use within about 2 weeks.

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• For the honey syrup:

• Combine the honey and water in a small saucepan over medium-low heat.

• Stir until the honey is fully dissolved and the mixture is smooth.

• Remove from the heat and allow to cool completely.

• Store in an airtight container in the refrigerator and use within about 2 weeks.

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• For the cocktail:

• Fill a mixing glass with ice.

• Add the salted brown butter bourbon, honey syrup, and cinnamon bitters.

• Stir until well chilled and combined.

• Strain into a rocks glass over a large ice cube.

• Garnish with a little slice of bread and butter and enjoy!