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.
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.
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