Meet our new Head Chef, Ian Howard
We head into Galvin at The Athenaeum’s kitchen to find out more about our new Head Chef, Ian Howard.
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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