Book Now Menu

OR CALL 020 7640 3347

Double Bellini

1st February 2018

Ingredients

50ml white peach puree

200ml prosecco

30ml peach foam

Foam Method

For the foam, use 1 litre cream syphon, pour the peach puree into it and charge with 2 cream gas before using.

Method

Stir the peach puree and the prosecco gently with ice in a mixing glass, pour in a Wormwood Rock-Gobbler glass and garnish with a peach foam and a lavender flower.

Double Bellini

More in Food and Drink

6 mood-boosting ingredients

Food and Drink /

As we are all trying our best to navigate these trying times, it is more important than ever to look after our mental health. As well as exercising regularly, we can also use food to improve our emotional outlook. We’ve listed 6 ingredients to incorporate into your diet, each containing different nutrients to give you that much-needed boost during the winter months, not to mention lockdown!

Read More

Recipe for Veganuary: Roasted cauliflower steak

Food and Drink / Recipes /

Try our Head Chef, Ian’s vegan cauliflower recipe this January

Read More

Support Small Businesses: Suppliers to add to your radar

Food and Drink / Lifestyle /

As times remain tough for so many small businesses, we wanted to share with you the amazing food and drink suppliers we work with at The Athenaeum. Many of us have made the shift to shopping local since the pandemic, so here are a few more small businesses you can add to your radar.

Read More

Close

Following the recent government announcement, The Athenaeum will be closed to leisure guests until further notice. We look forward to welcoming you back as soon as we can re-open our doors.