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

Meet our new Head Chef, Ian Howard

Food and Drink / Spotlight /

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

Read More

Cocktail of the Month: Queen’s Garden

Food and Drink / Recipes /

Our bartender Giovanni Castorina shares his latest cocktail creation.

Read More

The Athenaeum’s Chef Patrons: Catey Award win

Food and Drink / Staying With Us /

Chris and Jeff Galvin, the chefs behind our Galvin at The Athenaeum restaurant, have won a Catey Award for their Galvin Green Man pub.

Read More