To make your fig shrub:

360g chopped figs


250ml apple cider vinegar

80g sugar

ABASK it:

1. Mash your figs and sugar together in a jar, seal the lid, and sit at room temperature for 24 hours

2. Strain the macerated fruit through a fine-mesh sieve, pressing down with a wooden spoon to squeeze out as much liquid as possible

3. Pour the liquid back into the jar and stir in the vinegar (any leftovers should last in the fridge for about a month)

4. Shake all the ingredients together over ice and serve with a slice of fresh fig

Agustina’s tip: Figs have a short window each year and this is a delicious way to preserve them – it’s super simple and tastes great.

To make your hibiscus and lychee syrup:

150g hibiscus flowers

375ml boiling water 

250g fresh lychee juice

375g sugar

ABASK it:

1. Brew some strong hibiscus flower tea by placing 150g hibiscus flowers in a pot of 375ml boiling water and steep for 9 minutes

2. Remove the loose-leaf tea and add 375g of sugar

3. Bring to a boil and allow it to simmer until thickened (approximately 6 minutes). Once cool, add 250g of fresh lychee juice

4. Shake all the ingredients together over ice and Thai basil before serving on the rocks with a Thai basil leaf garnish

Agustina’s tip: This is a simple cocktail so don’t overcomplicate with extra garnishes – the hibiscus creates a beautiful pink colour so let that be the crowd-pleaser.

To make your Earl Grey syrup:

3 Earl Grey tea bags

375ml boiling water

375g sugar

ABASK it:

1. Place 3 teabags in a pot of 375ml boiling water and brew for 6 minutes

2. Remove the tea bags and add 375g sugar

3. Bring to a boil and then simmer until thickened (approximately 10 minutes)

4. Once cool, stir all the ingredients together and serve on the rocks with an orange twist

Agustina’s tip: If you have time, leave the syrup overnight to let the tannins develop which brings a similar sensation to whiskey and gives real depth of flavour.

To make your cinnamon syrup:

3 cinnamon sticks


250g boiling water

250g sugar 

ABASK it:

1. Add the sugar and boiling water into a saucepan over medium heat and stir until the sugar has dissolved

2. Remove from heat and add the broken-up cinnamon sticks. Cover, and allow to infuse for at least 6 hours

3. Strain out any solids and bottle the syrup (this will keep for up to 1 month in a tightly sealed jar in the fridge)

4. Stir all the ingredients together before serving on the rocks with a fresh peach slice

Agustina’s tip: We use the syrup from our bakery here, so make a little extra and use it across your summer buns and pastries.