Our 10 Best Friday Cocktails

TGIF, right?

After working through a tough week, we're ready for a cocktail. And because the SAVEUR test kitchen also happens to have a pretty extensive supply of alcohol, we can bring happy hour right to our desks (just kidding—when happy hour starts, everything else ends). It's a time to experiment with some new flavors or give some classic favorites an exciting twist. There's the gin campari sour, which is topped off with egg white, and the equally eggy Buffalo Fizz. And of course, we also like to return to certain favorites, like SAVEUR Blog Awards winner Natalie Jacob's original cocktail Smoke in the Orchard, which is fruity and smokey and great to drink year-round. Use these 10 cocktails as inspiration for your next Friday cocktail hour.

Gin Campari Sour

Gin Campari Sour
Sometimes we like cocktails to have a bit of an aggressive bite; other times, we're looking to round them out a bit. Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that's quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »Matt Taylor-Gross

Friends And Neighbors

Friends And Neighbors Cocktail
This herbal, anise-capped riff on a negroni comes from Eric Foster of Florida's Cask and Larder. In typical SAVEUR fashion, this cocktail is great for enjoying with a good meal, friends, and family. Get the recipe for Friends And Neighbors »Matt Taylor-Gross

Porto Flip

Porto Flip
In the classic canon, flips contain egg yolk or whole egg, simple syrup, heavy cream, and a spirit. This light and fruit version from Jerry Thomas's 1887 Bartender's Guide: How to Mix Drinks, or the Bon Vivant's Companion, forgoes the cream, getting its richness from a jammy fortified wine. Get the re recipe for Porto Flip »Heami Lee

Buffalo Fizz

Buffalo Fizz
Fizzes contain many of the same ingredients as traditional sours, usually either egg white or yolk, but are topped with topped with club soda. In the classic canon, a "silver" fizz calls for an egg white, and a "golden" fizz calls for egg yolk. This drink is adapted from the Bartender' Manual published in 1913 by the Bartenders' Association of America. Get the recipe for Buffalo Fizz »Heami Lee

Harvest Sour

Harvest Sour
A sour refers simply to any cocktail with citrus, sugar, and a spirit, but the traditional sour is shaken with egg white and often served with a garnish of bitters. This modern classic riffs on that formula with a split base of rye whiskey and applejack. Get the recipe for Harvest Sour »Heami Lee

Gold Rush

Gold Rush
This modern classic was invented at Sasha Petraske's now-shuttered Milk & Honey bar by his childhood friend T.J. Siegal, who had chipped in a large portion of his life savings to help Petraske open the bar. As bartender Richard Boccato explains in Regarding Cocktails, the drink's simplicity, perfect balance, and no-fuss nature made it a "standard in bars the world over." Get the recipe for Gold Rush »Matt Taylor-Gross

Clementine-Rum Liqueur

Clementine-Rum Liqueur
In the French Caribbean territory of Guadeloupe, this slightly sweet liqueur is prepared with the abundant clementines that appear around the holidays. Known as a shrubb (not to be confused with the vinegar-based shrub), it's prepared with rhum agricole, a local rum variation distilled from fresh sugarcane juice instead of molasses. In New Orleans, the author uses whatever variety of fresh citrus is growing in her backyard to make shrubb, sometimes swapping satsumas or kumquats for clementines. Peel the fruit with a vegetable peeler to avoid any added bitterness from the white pith. Get the recipe for Clementine-Rum Liqueur »Matt Taylor-Gross

Chicago Fall Cocktail

Chicago Fall Cocktail
This refreshing fall quaff was created by 2017 SAVEUR Blog Awards winner Elliott Clark of Apartment Bartender, who was inspired by the city of Chicago, where he grew up. Clark says, "I moved from Chicago to Phoenix when I was a boy. If you've ever been to Phoenix you know the sun dominates nearly every season. Dead grass and dust storms are much more the norm than changing leaves and cloudy skies. Fall has always been my most longed-for time of the year, but not one I get to feel too often. Crafting a cocktail and channeling fall flavors is a glass is one of the only ways I get to experience a bit of my hometown origin." Get the recipe for Chicago Fall Cocktail »Matt Taylor-Gross

Smoke in the Orchard

Smoke in the Orchard
Created by 2017 SAVEUR Blog Awards finalist Natalie Jacob of Arsenic Lace, this fruity-smoky fall cocktail won the cocktail competition hosted during the awards event in Charleston, South Carolina. Jacob says: "I was inspired by a classic buck-style cocktail—spirit, ginger, lime, and soda—but wanted to create more of a fall flavor profile. I love tequila and the smokiness of mezcal, and thought that both would pair nicely with the fruitiness of apple cider. It is refreshing served cold but can additionally be made warm, like a toddy, for those chilly fall evenings." Get the recipe for Smoke in the Orchard »Matt Taylor-Gross

The Ultimate Bloody Mary

The Ultimate Bloody Mary
In this lighter and brighter, albeit far more involved, take on the classic tomato-laced brunch cocktail, the usual vodka is swapped out for Gamle Ode's dill-infused aquavit, a strikingly herbaceous take on the Scandinavian spirit from a Minnesota producer. Get the recipe for The Ultimate Bloody Mary »Matt Taylor-Gross