MAKE THE SIMPLE SYRUP. In a small saucepan, combine the sugar, salt and ½ cup of cold water.

Cook over medium-high heat, stirring often, until the sugar and salt have completely dissolved; do not bring to a simmer.

Remove from the heat and cool at room temperature for 30 minutes.

Transfer to a pitcher and refrigerate until cool.

Store in the refrigerator for up to 7 days.

MAKE THE COCKTAIL. In a rocks glass, combine the simple syrup, bitters and bourbon.

While holding the orange above the cocktail, use a vegetable peeler to remove a 2 inch length of the peel, aiming so that the oils are sprayed into the glass.

Add a few large cubes of ice and stir vigorously to chill; serve immediately.