Shake all with ice, coupé. Drop the bitters on top.
A drier gin is best, but not a particularly juniper-y one. I used St. George Dry Rye.
For the fig syrup, I use 50:50 hot water and fig preserves (Trader Joe's has a good one). Miele di fichi would also work well here.
I was curious about fig and grapefruit together.