Add all the ingredients to a mixing glass and fill with ice.
Stir, and strain into a coupe glass.
Serve with a plate of figs and smoked cinnamon sticks.%Fig Syrup:INGREDIENTS:5 pounds dried mission figs2 qts.
sugar, granulated5 bay leaves, dried4 cinnamon sticks2 lemon peel from 2 lemons, NO pithSachet:¼ cup black peppercorns½ cup coriander seeds (toasted, if desired)6 star anise podsAdd water & sugar to a pot and stir (like making simple syrup), bring to a boil, then turn down to a simmer.
Cut tips off of the figs and add to water/sugar along with bay leaves, cinnamon sticks, and lemon peel.
Tie sachet up in a cheese cloth and add to pot.
Let it simmer for 45 minutes to an hour.
You can adjust the thickness of the syrup by adding more water or reducing it more depending on what you are looking for.
You can tell when it is done because the figs will be plump, the syrup thick (or the thickness you are looking for) and the lemon peel translucent.