To make the simple syrup, add 1 cup of water and 1 cup of white sugar to a sauce pan. Gently heat until the sugar dissolves, then cut the heat and add a large bunch of whole fig leaves to infuse while the syrup cools. Once the mixture has cooled, squeeze the fig leaves to maximize their flavor output then remove and toss them. Combine all ingredients over ice, stir vigorously and strain into a chilled coup glass. Finish with the stuffed olive spear.