Cocktail adventures with Oh Gosh! TV

Join Jackie Patterson at Heaven’s Dog in San Francisco and enjoy one of her original creations, the Fleet Street. Based on the classic Champs-Élysées cocktail, it replaces Cognac with gin and makes great use of The Bitter Truth Celery bitters. Show links: Heaven’s Dog 3rd Man

Oh Gosh! TV pays another visit to The Varnish in Downtown LA. Located behind a door at the back of famous restaurant Cole’s, The Varnish is a speakeasy-style venture from New York bar supremo Sasha Petraske. Today bar manager Eric Alperin makes us their version of the delicious Queen’s Park Swizzle. Show links: The Varnish Boom Boom Beckett

Join Martin Cate at Smuggler’s Cove in San Francisco, a shrine to Tiki libations and rum goodness. In this first episode Martin mixes up a Calibogus, a contemporary take on the original mixture of spruce beer, molasses and rum that was popular in the colonial taverns of the US and Canada. Show links: Smuggler’s Cove MjT

Oh Gosh! TV begins a tour of West Coast bars at The Varnish in Downtown LA. Located behind a door at the back of famous restaurant Cole’s, The Varnish is a speakeasy-style venture from New York bar supremo Sasha Petraske. Pull up a stool with bar manager Eric Alperin for a chat, and a classic Brooklyn cocktail. Show links: The Varnish Boom Boom Beckett

In our last visit to 69 Colebrooke Row Tony Conigliaro shakes up a Somerset Sour. An ode to West Country cider, the cocktail uses brandy distilled from cider apples, and a float of traditional English cider. Rounding off the apple theme is a vacuum-cooked apple slice infused with the essence of hay, for the true Somerset experience. Show links: 69 Colebrooke Row Boom Boom Beckett

In our second visit to 69 Colebrooke Row Tony Conigliaro makes a very special aged Manhattan. Made by mixing the usual Manhattan ingredients (whiskey, vermouth and bitters) sans-ice then storing them in a bottle for up to five years, the result is a very smooth, integrated, and of course delicious, drink! Show links: 69 Colebrooke Row Boom Boom Beckett

In our final visit to Bourbon in Washington D.C. Owen Thompson makes his own twist on the Pimm’s Cup, made using his own homemade fresh ginger beer and a giant cucumber and salt garnish. Show links: Bourbon Boom Boom Beckett

Oh Gosh! TV pays a visit to 69 Colebrooke Row, one of London’s newest cocktail bars ran by bartending legend Tony Conigliaro. Pull up a stool and join Tony C as he makes an Oh Gosh!, a Daiquiri variation he created some years ago, and the cocktail this very site is named after! Oh Gosh! View in: oz | ml | shots 1½ shots / 45 ml / 1½ oz light rum ⅔ shot / 20 ml / ⅔ oz lime juice ½ shot / 15 ml / ½ oz Merlet triple sec 1-2 bar spoons sugar syrup Shake all ingredients with ice and strain in to a cocktail glass. Garnish with a lemon zest twist. Show links: 69 Colebrooke Row Boom Boom Beckett Merlet Cognacs and Liqueurs

Join Le Lion and Hendrick’s gin as they take to Alster Lake in Hamburg to mourn, or rather celebrate, the death of the artificial glacé cocktail cherry and commit the long-hated cocktail garnish to the deep blue. Then after a bagpipe-led parade through Hamburg get a sneak peak at the new space above Café Paris that will soon be transformed in to The Cocktail Club. Show links: Le Lion The Cocktail Club

In our final visit to PS7, a bar and restaurant on I street in Washington DC, head bartender Gina Chersevani mixes up a rye-based cocktail called The Alchemist. The Alchemist View in: oz | ml | shots 2 shots / 60 ml / 2 oz rye whiskey ½ shot / 15 ml / ½ oz St. Germain Juice of 1 lemon 2 dashes lavender syrup 1 egg white Shake all ingredients with ice and strain in to a cocktail glass. Garnish with fresh lavender. Show links: PS 7’s F11

Join Todd Thrasher at PX as he indulges in his pirate fetish with his variation on Grog, made with spiced rum and served in a tankard! Show links: PX Boom Boom Beckett

We return to Bourbon in Washington D.C. to join Owen Thompson for a gin-based cocktail that uses basil – a herb believed in many cultures to allow you to pass in to the afterlife. Hence the drink’s name – the Great Beyond… Great Beyond View in: oz | ml | shots 1 shot / 30 ml / 1 oz Bombay Sapphire 1 shot / 30 ml / 1 oz Lillet Blanc ½ shot / 15 ml / ½ oz lemon juice ½ shot / 15 ml / ½ oz vanilla syrup 4-5 fresh basil leaves Shake all ingredients with ice and strain in to a cocktail glass. Show links: Bourbon Boom Boom Beckett

Oh Gosh! TV returns to Stagger Lee, Berlin’s newest bar themed after a 19th century American saloon bar, to enjoy a delicious Rosita cocktail made by Jakob Etzold. Rosita View in: oz | ml | shots 2 shots / 60 ml / 2 oz Campari 1 shot / 30 ml / 1 oz blanco tequila ⅓ shot / 10 ml / ⅓ oz sweet vermouth ⅓ shot / 10 ml / ⅓ oz Lillet Blanc 1 dash orange bitters Stir all ingredients with ice and strain in to a cocktail glass. Garnish with a grapefruit zest twist. Show links: Stagger Lee Boom Boom Beckett

Join Todd Thrasher at PX, a small speakeasy style bar in Alexandria, VA, for Eamonn’s Cocktail. Named after the son of Todd’s restaurant partner, the Eamonn’s Cocktail combines Powers Irish whiskey, yuzu citrus fruit and Todd’s take on Irish Red Lemonade along with a bit of molecular mixology for the “air” garnish. Show links: PX Boom Boom Beckett

Oh Gosh! TV pays a visit to Becketts Kopf, a small bar in North Berlin that can be found by the illuminated portrait of Samual Beckett hanging in the window. Join Oliver Ebert and Cristina Neves for a Lusitanian cocktail, a tribute to Portugal using an aged variant of the Portuguese brandy aguardente. Lusitanian View in: oz | ml | shots 1⅔ shots / 50 ml / 1⅔ oz aguardente velha ⅔ shot / 20 ml / ⅔ oz cherry brandy ⅓ shot / 10 ml / ⅓ oz sweet vermouth 1 dash aromatic bitters Stir all ingredients with ice and strain in to a cocktail glass. Garnish with a brandied cherry. Show links: Becketts Kopf Dudley