Instructions

To make the syrup:

1. Put all the syrup ingredients in a small saucepan and stir to combine. Bring to a boil on a medium heat. Reduce heat slightly to a simmer, and simmer for 20 minutes.
2. Leave to cool completely, then strain through a fine mesh sieve, using the back of a spoon to squeeze all the juice out of the berries. Set aside.

To make the margaritas:

1. Put the fresh figs into a glass or small bowl and muddle to release all the juices. Strain the juice into a cocktail shaker and discard the fig flesh.
2. Add the lime juice, tequila and cointreau to the fig juice and shake vigorously 10 times to combine. Add the blackberry cinnamon syrup to the shaker, and gently shake 5 times to combine.
3. Combine the demerara sugar and cinnamon in a shallow dish, run a lime wedge around the rim of four tall glasses, then dip the rims in the sugar mixture to coat.
4. Fill the glasses with ice and pour the margaritas over the top.
5. Add fresh blackberries and fig slices to garnish if desired.