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.
28th February 2018
30ml Koniks Tail vodka
30ml yuzu purée
4 shiso leaves
20ml sugar syrup
Top up with East imperial soda water
Shake all the ingredients, double strain into a Wormwood Alto-Ball glass over a chunk of ice and garnish with a shisho leaf.
Copyright © 2018 – The Athenaeum | Website by Up