Spiced Rum Fig

*To make the simple syrup, add 12 quartered figs, ½ cup granulated sugar, and ¾ cup water into a saucepan and stir over medium-low heat. Dissolve the sugar and mash the figs as they cook, then remove from heat and allow to cool completely. Strain and store refrigerated and covered for up to 2 weeks. 

To prepare the cocktail, add the fig syrup, spiced rum, orange juice, and a few whole ice cubes into a cocktail shaker and shake vigorously. Strain into a glass with crushed ice and top with kombucha and fresh fig.