For the Spiced Fig Syrup:
1. In a small saucepan, combine quartered figs, turbinado sugar, water, orange peels, whole cloves, star anise, and vanilla extract.
2. Bring to a low simmer on medium-low heat, stirring frequently until the sugar has dissolved.
3. Continue to simmer for approximately 15-20 minutes until the figs have broken down.
4. Remove from heat and allow to cool before straining.
5. Strain the syrup and store it in an airtight container in the refrigerator for up to 2 weeks.
For the Autumn Cocktail:
1. Add mezcal, Cointreau or orange liqueur, lime juice, fig syrup, and coconut cream/milk to a cocktail shaker.
2. Add ice to the shaker.
3. Shake well and strain into a collins glass.
4. Garnish with a turbinado sugar rim and a sliced fig.
