For the cinnamon syrup, break up one jar (about 1 oz) cinnamon sticks in the bottom of a sturdy saucepan until they are smallish shards (a wooden mallet or muddler works well for this). Add two cups of water and two cups of sugar.

Bring to a boil, stirring occasionally, then lower the heat and simmer, covered, for 5 minutes. Remove from heat and let stand, still covered, at room temperature overnight. Strain through a fine mesh sieve and use immediately or store in the fridge.

For the cocktail, combine all of the above ingredients into a cocktail shaker filled with ice and shake vigorously for 15 seconds. Strain into a chilled coupe and garnish with a fig.