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Celebrating Cocktail Independence

Despite the fact that the holiday is 236 years old, we’re still not exactly sure how to celebrate the Fourth of July. Yes, eating hot dogs, hamburgers, corn on the cob and watermelon is standard, as are watching fireworks displays and parades. But when it comes to what to drink, there are, oddly, no real traditions.

We would like to change that. So we got Allen Katz, a Liquor.com advisory board member and co-founder of the New York Distilling Company, to create a couple cocktails that, in keeping with the spirit of the day, call for small and independent brands.


This afternoon, once you get the grill going and you’re waiting for the coals to heat up, fix the refreshing The Independence (pictured above), which features the potent Perry’s Tot Navy Strength Gin, Mathilde Pear Liqueur, apple juice and Dolin Blanc Vermouth.

And then cap off your celebration by making The Lady’s Reward, combining Dorothy Parker American Gin, lemon juice, hibiscus syrup, Combier and an egg white. (The recipe is a twist on the classic White Lady and named for one of Parker’s poems.)

We think the country’s founding fathers would have approved of these beverages, and so will you.

The Independence

Contributed by Allen Katz

  • 1.5 oz Perry’s Tot Navy Strength Gin
  • 1 oz Mathilde Pear Liqueur
  • .5 oz Fresh-pressed apple juice
  • .25 oz Dolin Blanc Vermouth
  • Garnish: Lemon twist
  • Glass: Cocktail

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a small lemon twist.

The Lady’s Reward

Contributed by Allen Katz

  • 2 oz Dorothy Parker American Gin
  • .5 oz Fresh lemon juice
  • .25 oz Hibiscus Syrup*
  • .25 oz Combier
  • 1 Egg white
  • Glass: Cocktail

Add all the ingredients to a shaker and fill with ice. Shake vigorously and fine-strain into a chilled cocktail glass.

*Hibiscus Syrup

  • .25 cup Dried orange peel
  • 1 tsp Cardamom
  • .25 cup Dried hibiscus petals
  • 4 cups Sugar

Add the orange peel and cardamom to a quart container and fill with hot water. Soak for 30 seconds, stirring a few times. Add the hibiscus petals and fill with additional hot water if necessary. Let stand for 30 seconds and strain into a large bowl. Add the sugar and stir until dissolved. Let cool, seal and store in the refrigerator.

Series & Type: Trends
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