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Phil Collins Cocktail

Phil Collins weekend project cocktail

A tall, cool glass of berry-fueled refreshment.

Turn up the yacht rock and soak up the sunshine with this berry-bright cooler from The Snug in Sacramento.


  • 3/4 oz. coconut gin or vodka
  • 3/4 oz. dry vermouth
  • 3/4 oz. fresh lemon juice
  • 3/4 oz. raspberry syrup
  • 2 oz. chilled soda water
  • Tools:shaker, strainer
  • Glass:Collins
  • Garnish:raspberry, blackberry, mint


Briefly shake the first four ingredients with ice, then add the soda water to the shaker and strain the mixture into a glass filled with fresh ice, and garnish.

Coconut Gin or Vodka: Warm 209 grams of unrefined coconut oil until it’s fully liquefied. Add the oil to a blender along with 1 liter of gin or vodka (The Snug uses Fords Gin and Reyka Vodka) and blend until combined. Let the mixture rest at room temperature for 24 hours, then place in the freezer for several hours. Once the oil has solidified on top of the mixture, remove the oil layer and discard, then pour the remaining spirit through a coffee filter and bottle for use. Keeps for up to 1 month.

Raspberry Syrup: Rinse 1 pint of fresh raspberries and add to a blender along with 750 ml. of simple syrup (1:1). Blend until smooth, then pour through a fine- mesh strainer and bottle for use. Keeps refrigerated for up to 2 weeks.

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