Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice). Garnish with some microplaned tangerine or orange zest, and/or a few saffron threads if you're feeling extravagant.
For the tangerine peel infused honey syrup, I sous vide 8 oz honey (acacia or wildflower), 8 oz water and the peel of a tangerine (or half an orange) at 135 degrees for 2 hours. Given the amount of shaking in this drink, you could also just use regular honey syrup and put a few swaths of tangerine or orange peel in the tin before shaking.