If using fig jam instead of ready fig syrup: combine 1 tablespoon fig jam with 1 tablespoon warm water and stir until smooth. Strain if desired to remove seeds. Cool briefly.

Add 2 oz Aviation Gin, 0.5 oz sweet vermouth, 0.5 oz fig syrup, 0.5 oz fresh lemon juice, and 0.25 tsp cinnamon bark tincture (or a small pinch of ground cinnamon) into a cocktail shaker.

Fill the shaker three-quarters full with ice. Cap and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double-strain the mixture (to remove any cinnamon grit or fig solids) into a chilled rocks glass or large stemmed glass filled with fresh ice.

Build & Garnish

Top the strained cocktail with 2.5 oz Strongwater Spanish Tonic poured gently down the side of the glass to preserve effervescence and maintain a slight layering.

Take the orange peel and express the oils over the drink by holding it with the outer (orange) side facing down about 2–3 inches above the surface and giving it a sharp squeeze or twist so oils spray onto the cocktail. Rub the peel briefly on the rim if desired, then drop the peel into the glass or set it on the rim.

Garnish with one dried fig slice and optionally tuck a cinnamon stick into the glass for aroma. Serve immediately.