Remix Summer Entertaining Series – Berry Popsicle Cocktails

The holidays are officially here, which is cause to celebrate. Each week throughout January, Remix will be bringing you our Summer Entertaining Series, where we offer up some creative (and delicious) cocktails to WOW your guests with this festive season.

But with copious cocktails can also mean copious calories and artificial flavours, which is why we were excited to discover the new range of premium organic mixers available from Phoenix Organic. Just in time for summer, the Phoenix team poured their 20 years of organic crafting experience into a selection of mixers to perfectly pair with your favourite spirit. Natural ingredients and an ideal level of bubbly effervescence come together for a clean tasting finish.

Combine the best of both worlds this summer with these berry-flavoured adult popsicles. Laced with gin and fresh summer berries, this delicious twist on a fruity cocktail looks to Phoenix Organic Premium Tonic Water as it’s hero ingredient. Crafted with naturally derived quinine from the Cinchona bark hailing from central Africa, this tonic water leaves all others in the dust with a zesty hit of organic lemon to enhance the flavour in gin and vodka-based cocktails.


Whether you’re relaxing with your other half at the bach or planning on entertaining a group with a classic Kiwi BBQ, these grown-up treats are sure to impress, whoever your company may be.


  • 1 cup of fresh summer berries
  • Dash of berry liqueur
  • 240mls of gin
  • 4 bottles of Phoenix Organic Premium Tonic Water
  • Mint to garnish

Soak fresh berries in a berry liquer for at least an hour, or overnight for optimum results. Place soaked berries in popsicle moulds with water and freeze for a minimum of three hours. To serve, pour 60mls of gin into each cocktail glass and top up with Phoenix Organics Tonic Water. Delicately place a berry popsicle into each glass. Garnish with sprigs of fresh mint.

Check back each week as we unveil a new cocktail recipe, or head here for more.


Photography by Kendall Mustard
Recipes by Lauren Matthews