Chef William’s inside knowledge: Taste of Spring menu
Executive Chef at The Athenaeum, William Baker, tells us more about his favourite new dishes on the Taste of Spring menu – available exclusively at Galvin at The Athenaeum.
10th November 2017
40ml Maxime Trijol VSOP Cognac
20ml Amaretto Lazzaroni
2 dash Strega liqueur
30ml fresh orange juice
Shake with ice and double strain over ice in a Ginza Rock glass. Garnish with a dry orange wheel and star anise.
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