Serves 4:

8 oz Bourbon
4 oz Unsalted Butter
1/2 cup Water
1/2 cup Sugar
2 Tangerines
4 sprigs of Thyme.

Casseroles, Boxcutters, Jigger, Shaker Classic/Boston, Citrus Juicer, Strainer, Stirrer (long Spoon), Whip, Ladle, Libra, Tablespoons, Bowl, Rocks Glass, Cup.

Pour 8 ounces of Bourbon into a Shaker.
In a small Sauce pan brown 4 ounces of Butter. Stir the butter with a rubber spatula continuously so it doesn't burn.
As soon as it turns amber brown, remove the pan from the heat and pour the brown butter into the Shaker of whisky.
Shake vigorously, and place it in the fridge.
In another small Sauce Pan, combine the Water, Sugar, and the Juice of one Tangerine over high heat. Whisk the sugar water as it comes to a boil.
Once it comes to a boil, remove the simple syrup from the stove top. Pour the syrup into a Bowl or jar and place in the fridge to cool.
Slice the second Tangerine into Wedges.
In a Rocks Glass combine 2 ounces of Bourbon with 3/4 ounce of the Tangerine Simple Syrup. Stir to combine. Fill the glass with ice and garnish with a Tangerine Wedge, and a Sprig of Thyme.