Oh yeah, look at that, bourbon, honey, cream, vanilla, well, that sounds pretty good, though I have to be in the right mood for a milk based bev., though maybe tonight, I have everything.
While spelunking around recipes for a white rabbit, I found this:
After a couple of these spiced bourbon-and-ginger cocktails with Creme Yvette, you’ll be hopping.
www.liquor.com
A Ginger Rabbit, sounds really interesting, but it has a few less common - and requires-prep - ingredients.
I moved from "regular" Angostura bitters, to their orange bitters, I
really like the change. I also do my own simple syrup base using brown sugar, gives it some extra depth (beyond just sweet).