Add all the ingredients to a mixing glass filled with ice and stir.
Strain into a coupe glass.
Serve with a plate of figs and smoked cinnamon sticks.
*Fig syrup: Add 2 qts water and 2 qts granulated sugar to a pot, stir and bring to a boil. Turn down to simmer. Cut tips off 5 lbs dried mission figs and add to pot. Add 5 dried bay leaves, 4 cinnamon sticks and 2 lemon peels from 2 lemons to pot. With a cheese cloth, build a satchet with 1/4 cup black peppercorns, 1/2 cup black peppercorns, 1/2 cup coriander seeds (toasted if desired) and 6 star anise pods, tie, and add to pot. Let simmer for 45 minutes to 1 hour. You can adjust thickness of syrup by adding or reducing water. Syrup is ready when figs are plump, syrup is to desired thickness and lemon peels are translucent.