Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Texture will be slightly sandy. Using a spatula, scrape down the sides and bottom of the bowl to make sure no butter is stuck.

Add in eggs one at a time, beating after each addition. Add in molasses, vanilla, bourbon, honey and orange zest; beat well. Scrape the bottom of the bowl to make sure all of the ingredients are fully combined.

In a separate large bowl, whisk together flour, baking soda, cloves, cinnamon, ginger and salt. Add flour mixture to egg mixture; stir on low speed until a dough forms that can be rolled into a ball.

Roll dough into balls the size of a golf ball; roll each in granulated sugar to coat. Place on prepared baking sheets spaced 2 to 3 inches apart (you will need to bake in batches; reuse the parchment paper for subsequent batches). Press down cookies slightly.

Bake for 10 to 12 minutes or until cookies have crackled on top and are just set on the edges. Cool 5 minutes on cookie sheets, then transfer to a cooling rack to cool completely.