In a medium pot over medium-high heat, combine berries, sugar and water. Stir to dissolve sugar and bring to just a boil. Lower heat to medium-low and let berries simmer. Using the back of a wooden spoon, crush berries to release juices. Simmer for 30 to 45 minutes until the mixture is reduced by half. The berries may not all break down – that’s okay as they will still release plenty of juice.

Strain berry syrup through a fine mesh sieve over a bowl or measuring cup. Press gently with a wooden spoon to release any extra juice. Discard the juiced berries.

Transfer syrup to a small container(s). Refrigerate for up to 3 weeks or freeze for up to 6 months. Makes about 2 cups of syrup.

Put bourbon, syrup and bitters in a cocktail shaker and stir for 2 minutes.

Strain into a rocks glass filled with ice.

Garnish with an orange twist.