Take the zest from the oranges and lemons with the peeler, leaving no white attached. Put it in a stoneware (or glass) crock and cover with the Bourbon. Cover the container and let sit in a cool, dark place for six weeks. Strain and discard the fruit peel. Boil the sugar and water together until sugar is dissolved. Cool to room temperature. Add to the whiskey, stir well, and bottle. Return to the storage place; serve after 4 more weeks.