Food Festivals Around the Globe: A Tantalising Tour of International Flavours

Food is more than just sustenance; it's a cultural experience, a way to connect with others, and a gateway to exploring different traditions and flavors from around the world. 

One of the best ways to immerse yourself in the culinary delights of different cultures is by attending food festivals. 

From street food extravaganzas to gourmet gatherings, food festivals offer a tantalising tour of international flavours that will leave your taste buds tingling and your senses heightened. Let's embark on a mouth-watering journey as we explore some of the most exciting food festivals around the globe.

La Tomatina - Buñol, Spain:

La Tomatina is perhaps one of the messiest yet most exhilarating food festivals in the world. Held annually in the small town of Buñol, Spain, this tomato-throwing extravaganza attracts thousands of visitors from all corners of the globe. Participants engage in a friendly battle, hurling ripe tomatoes at one another amidst a sea of red pulp and laughter. After the chaos subsides, the streets are transformed into a giant communal dining area, where revelers feast on delicious Spanish cuisine and sip on sangria late into the night.

Taste of Chicago - Chicago, USA:

As one of the largest food festivals in the world, Taste of Chicago is a culinary mecca for food enthusiasts. Held in Grant Park, this festival showcases the diverse culinary landscape of the Windy City, featuring dishes from over 80 local restaurants and food vendors. 

From deep-dish pizza and Chicago-style hot dogs to gourmet cuisine from renowned chefs, there's something to satisfy every palate at Taste of Chicago. Live music, cooking demonstrations, and family-friendly activities add to the festive atmosphere, making it a must-visit event for food lovers of all ages.

Dotonbori Street Food Festival - Osaka, Japan:

Osaka is renowned for its vibrant food scene, and Dotonbori Street Food Festival is the epitome of culinary excitement in this bustling city. Held along the iconic Dotonbori Canal, this festival showcases the best of Osaka's street food culture, with vendors serving up a mouth-watering array of takoyaki (octopus balls), okonomiyaki (savory pancakes), and grilled skewers. The aroma of sizzling yakitori fills the air as visitors wander through the lively streets, sampling bite-sized delights from one stall to the next. With its energetic atmosphere and delectable offerings, Dotonbori Street Food Festival is a feast for the senses.

Oktoberfest - Munich, Germany:

No list of food festivals would be complete without mentioning Oktoberfest, the world's largest beer festival held annually in Munich, Germany. While beer is undoubtedly the main attraction, Oktoberfest also offers a smorgasbord of traditional Bavarian cuisine to complement the libations. 

From hearty pretzels and sausages to schnitzel and sauerkraut, there's no shortage of hearty fare to soak up the suds. Visitors can partake in lively folk dances, carnival rides, and parades, making Oktoberfest a celebration of Bavarian culture and hospitality.

Food festivals are more than just a culinary experience; they're a celebration of culture, community, and the universal joy of sharing a meal with others. Whether you're indulging in a tomato-throwing battle in Spain, sampling street food delicacies in Japan, or raising a stein at Oktoberfest in Germany, food festivals offer a tantalising tour of international flavors that will leave you craving more. So grab your fork and join the festivities as we embark on a mouth-watering journey around the globe. Cheers to good food, good company, and unforgettable culinary adventures!

To learn about local food festivals just Google "Food festivals near me."

(Image courtesy of Iulian Scutelnicu from Pixabay)

The Basics of Homemade Pasta: A Step-by-Step Guide to Perfecting Your Pasta-Making Skills

Pasta is a beloved staple in many households, but have you ever considered making it from scratch? 

Homemade pasta offers a freshness and flavor that store-bought varieties simply can't match. Plus, the process of making pasta from scratch can be incredibly rewarding and surprisingly simple. 

In this comprehensive guide, we'll take you through the steps of making homemade pasta, from selecting the right ingredients to mastering the art of shaping and cooking.

Step 1: Gather Your Ingredients

The beauty of homemade pasta lies in its simplicity. All you need are a few basic ingredients:

All-purpose flour: Provides the structure and texture of the pasta.

Eggs: Bind the flour together and add richness.

Salt: Enhances the flavor of the pasta.

Optional: Semolina flour or tipo "00" flour for a finer texture.

Step 2: Mix and Knead the Dough

Start by creating a mound of flour on a clean work surface. Make a well in the center and crack the eggs into it. Add a pinch of salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Once the dough comes together, knead it for about 8-10 minutes until it becomes smooth and elastic. This process helps develop the gluten in the flour, giving the pasta its characteristic chewiness.

Step 3: Rest the Dough

After kneading, wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out and shape.

Step 4: Roll Out the Dough

Once the dough has rested, divide it into smaller portions for easier handling. Using a rolling pin or pasta machine, roll out each portion of dough into thin sheets. If using a pasta machine, start with the widest setting and gradually decrease the thickness with each pass until you reach your desired thickness.

Step 5: Shape Your Pasta

Now comes the fun part – shaping your pasta! There are countless shapes and styles to choose from, including spaghetti, fettuccine, ravioli, and more. Experiment with different techniques and tools to create your favorite shapes.

Step 6: Cook and Enjoy

Once your pasta is shaped, it's time to cook it. Bring a large pot of salted water to a boil and carefully add the pasta. Fresh homemade pasta cooks much quicker than dried pasta, usually in just 2-3 minutes. Keep a close eye on it to avoid overcooking.

Once the pasta is cooked to your liking, drain it and toss it with your favorite sauce or toppings. Whether you prefer a classic marinara, creamy Alfredo, or simple olive oil and garlic, homemade pasta is the perfect canvas for your culinary creations.

Making homemade pasta may seem daunting at first, but with a little practice and patience, anyone can master the art of pasta-making. By following this step-by-step guide, you'll be well on your way to creating delicious, fresh pasta that will impress family and friends alike. So roll up your sleeves, dust off your rolling pin, and get ready to elevate your pasta game to new heights!

(Image courtesy of Miroro from Pixabay)

Matthews Cotswold Flour Partners With Six Inches of Soil in Promoting Regenerative Farming

Matthews Cotswold Flour, one of the UK's oldest yet most innovative family-run flour mills, has partnered with Six Inches of Soil as part of its wider commitment to supporting and promoting regenerative farming methods that will turn the tide on the degradation of soil health.

Says Bertie Matthews, who is the Managing Director of Matthews Cotswold Flour: “Six Inches of Soil is a feature film which documents the inspiring story of young British farmers pioneering regenerative agriculture from the ground up and transforming the way they produce food in order to heal the soil, benefit our health and provide for local communities. 

"We are really thrilled and delighted to be able to partner with Six Inches of Soil to support this film and help share the importance of regenerative farming with as wide an audience as possible.”

Bertie continues: “Current farming practices have proven to have long term damages to our soils. We need to balance food availability and pricing with farming practices that regenerate soil fertility, not just sustain it. 

"We want to do everything we can do to ensure our business is helping to preserve the fertility of the soil for future generations. This is why we set up the Cotswold Grain Partnership, to guarantee a fair price for local farmers who are prepared to adopt regenerative farming methods.”

Bertie adds: “Regenerative farming practices promote healthier soils, provide healthier food, restore biodiversity and sequester carbon. We have already produced two wholly regeneratively farmed flours and our aim is that within the next ten years all our flours will be produced from grains that have been regeneratively farmed. As producers we want to provide consumers with affordable, healthy food that's better for the planet.”

Matthews Cotswold Flour has been a supporter of Six Inches of Soil for the past two years and, as one of the film partners, sponsored the sold out preview screening on Thursday 8th February at FarmEd in Shipton under Wychwood.

Bertie finishes: "It was a pleasure to support the screening of this new film and be part of the panel of speakers, alongside two of our farming partners. It was a privilege to be able to share our passion for regenerative farming and highlight its importance to the audience.”

With the help of its partners, the Six Inches of Soil team has created an online resource so people can dig deeper on regenerative farming, healthy soil, the food system, climate and nature. Their website also provides details of screening dates for the film.

For more information on Six Inches of Soil visit www.sixinchesofsoil.org or follow them on Facebook, Instagram and X.

For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Digestive problems at the menopause

Tummy pain? Running to the loo? Feeling bloated? Many women develop an irritable bowel when they reach their 40s and beyond. 

But how do you know if this is the reason for your change in digestive symptoms, or whether there could be another underlying cause?

In the Winter 2023-24 issue of The Menopause Exchange newsletter, Dr Jeni Worden, Dorset GP, writes about digestive issues at the menopause and how your hormone fluctuations can affect your symptoms. She specifically talks about irritable bowel syndrome, gallstones and inflammatory bowel disease.

“For many women, their digestive symptoms come and go throughout their menstrual cycle,” says Norma Goldman. “When they reach the perimenopause and their periods become more irregular, it can be more difficult to know what’s affecting their digestive symptoms. HRT is known to make gallstones worse, but its impact on irritable bowel disease and inflammatory bowel disease is less clear. It’s important to discuss any changes in bowel habits with your GP.”

Other articles in the Winter 2023-24 issue of The Menopause Exchange quarterly newsletter include Menopause in the workplace, Progestogens in HRT and Osteoporosis after the menopause, as well as news, Ask the Experts Q&As and information about Norma Goldman’s webinars, talks and workshops.

The Menopause Exchange, which was established in 1999, is unbiased and independent and isn’t sponsored by any companies or organisations. Our free quarterly newsletter contains articles written by top UK medical experts, including menopause consultants, GPs, specialist menopause nurses, pharmacists, dietitians and complementary practitioners. We also include news, book reviews and our ‘Ask the experts’ page. Each issue of The Menopause Exchange’s free quarterly newsletter is emailed to over 13,000 people, including women, men, healthcare professionals, complementary therapists, workplace managers and journalists.

Menopause webinars: readers may be interested in organising a webinar for their family and friends or workplace. For over 24 years, Norma Goldman has been presenting menopause talks and workshops. Her in-depth knowledge has helped thousands of women enjoy a more comfortable menopause. She’s now hosting her own regular webinars via Zoom. 

Norma’s ‘Understanding the menopause’ webinar is suitable for women at or approaching the menopause, women who have had a premature menopause (before age 40) or a hysterectomy, or anyone with an interest in women’s midlife health. Post-menopausal women can attend presentations too. If women join the webinar, they’ll be able to ask questions, receive a factsheet and hear about other women’s experiences. To attend a webinar, arrange one for a group of friends or to find out more information, women should e-mail norma@menopause-exchange.co.uk or call 020 8420 7245.

To join The Menopause Exchange, anyone can sign up for free on their website, http://www.menopause-exchange.co.uk. You can also find them on Facebook and Twitter (@MenopauseExch).

(Image courtesy of Silvia from Pixabay)

Embrace the Craft: Why Artisan Cheese Trumps Mass-Produced Processed Cheese

In the realm of culinary delights, few things rival the satisfaction of a perfectly aged artisan cheese.

From its distinct flavours to its rich history of craftsmanship, artisan cheese stands as a testament to tradition and quality. In contrast, mass-produced processed cheese pales in comparison, lacking the depth of flavour, nutritional value, and cultural significance found in its artisanal counterpart. 

Here are some compelling reasons why you should opt for artisan cheese over mass-produced processed cheese:

Quality Ingredients: Artisan cheese makers prioritise quality over quantity. They source milk from local farms, often using traditional methods and organic practices. This results in cheese with superior taste and texture, as well as heightened nutritional value compared to processed cheese, which often contains additives and preservatives.

Craftsmanship and Tradition: Artisan cheese making is an art form passed down through generations. Each wheel or block of cheese is meticulously crafted by skilled artisans who pour their passion and expertise into every batch. This dedication to tradition and craftsmanship shines through in the complexity and character of the final product, a quality that mass-produced processed cheese simply cannot replicate.

Diverse Flavours and Varieties: Artisan cheese offers an unparalleled variety of flavors and textures, ranging from creamy brie to sharp cheddar to tangy blue. Each cheese reflects the unique terroir of its region and the creativity of its maker. In contrast, mass-produced processed cheese tends to be uniform in flavour and texture, lacking the depth and complexity found in artisanal cheeses.

Supporting Local Communities: By choosing artisan cheese, you're not only treating your taste buds to a culinary adventure but also supporting local farmers and cheesemakers. Artisan cheese makers often operate on a small scale, contributing to the vitality of rural communities and preserving traditional farming practices.

Environmental Sustainability: Artisan cheese making typically involves sustainable practices that prioritises animal welfare and environmental stewardship. Local sourcing reduces carbon emissions associated with transportation, while small-scale farming methods promote biodiversity and soil health. In contrast, the industrial processes used to produce mass-produced processed cheese can have detrimental environmental impacts, such as deforestation and pollution.

Cultural Heritage: Artisan cheese is steeped in cultural heritage, with each cheese telling a story of its origin and the people who produced it. Whether it's a genuine Welsh farmhouse cheese, a rustic French Camembert or a tangy Italian pecorino, artisan cheese connects us to the rich tapestry of human history and culinary traditions.

In conclusion, opting for artisan cheese over mass-produced processed cheese is not just a matter of taste; it's a choice that reflects our values as consumers. By supporting local farmers and artisans, preserving cultural heritage, and prioritising quality and sustainability, we can indulge in the simple pleasure of cheese while making a positive impact on our communities and the planet. 

So, the next time you're at the cheese counter, dare to go artisan and savour the authentic flavours of tradition and craftsmanship.

You can Google cheesemongers near me to find your nearest cheesemonger. 

Hidden Gems: Uncovering Local Food Markets That Will Satiate Your Culinary Curiosity

In a world increasingly dominated by fast food chains and supermarket giants, there's something incredibly satisfying about exploring the local food markets that still dot many cities and towns around the globe. 

These markets, often tucked away in corners or nestled in alleys, offer a glimpse into the culinary heart of a community. 

From fresh produce to artisanal cheeses, these hidden gems are a treasure trove for food enthusiasts looking to discover new flavours and ingredients. 

Join me as we embark on a journey to uncover some of these delightful local food markets that are sure to satiate your culinary curiosity.

The Farmer's Bounty Market, New Haven, Connecticut:

Nestled in the heart of New Haven, The Farmer's Bounty Market is a vibrant hub of local produce and artisanal goods. Every Saturday morning, farmers from the surrounding areas gather to sell their freshly harvested fruits and vegetables, alongside bakers offering crusty loaves of bread and homemade pastries. The atmosphere is buzzing with energy as shoppers weave through the stalls, sampling ripe tomatoes and fragrant herbs. Don't miss the chance to chat with the growers themselves, who are always eager to share tips and recipes for making the most of their seasonal offerings.

Mercado de San Miguel, Madrid, Spain:

Stepping into Mercado de San Miguel is like entering a food lover's paradise. Located in the heart of Madrid, this historic market dates back to the 19th century and is renowned for its stunning architecture and mouthwatering array of tapas. Wander through the wrought iron halls and you'll find vendors selling everything from freshly shucked oysters to crispy churros dipped in rich chocolate. Pull up a stool at one of the market's bustling bars and indulge in a glass of Spanish wine paired with a plate of jamón ibérico. It's a sensory experience not to be missed.

Chatuchak Weekend Market, Bangkok, Thailand:

For a taste of authentic Thai cuisine, look no further than Chatuchak Weekend Market in Bangkok. This sprawling labyrinth of stalls is a mecca for street food lovers, offering a dizzying array of dishes from across the country. Follow your nose to find vendors grilling up skewers of succulent satay or frying up crispy pad thai. Be sure to save room for dessert, as you'll find vendors serving up refreshing mango sticky rice and creamy coconut ice cream. And don't forget to explore the market's other offerings, from handmade crafts to vintage clothing – you never know what hidden treasures you might uncover.

Borough Market, London, United Kingdom:

Nestled beneath the shadow of London's iconic Shard skyscraper, Borough Market is a food lover's paradise. Dating back over a thousand years, this historic market is one of the city's oldest and largest, offering a dizzying array of gourmet delights from around the world. From freshly baked sourdough bread to artisanal cheeses and charcuterie, the market is a feast for the senses. Be sure to visit on a Thursday, Friday, or Saturday when the market is at its busiest, and don't leave without sampling a piping hot Scotch egg or indulging in a fantastic cheese sandwich.

In a world where convenience often trumps quality, there's something incredibly rewarding about exploring the local food markets that still thrive in many communities around the world. Whether you're sampling street food in Bangkok or savoring tapas in Madrid, these hidden gems offer a glimpse into the culinary soul of a place. So the next time you find yourself craving an adventure for your taste buds, skip the supermarket and seek out one of these local food markets, you never know what delicious discoveries await.

You might like to check out https://www.streetfood.org.uk for information about street food in the UK.

Eating Seasonally: Embracing Fresh Produce and Sustainable Food Practices

In an era where convenience often trumps conscientiousness, our relationship with food has undergone a significant transformation. 

From the proliferation of fast food chains to the globalised supply chain that brings us fruits and vegetables from all corners of the world all year-round, we've become increasingly disconnected from the natural rhythms of the seasons. 

However, there's a growing movement advocating for a return to eating seasonally – not just for the sake of health, but also for the sustainability of our planet.

Eating seasonally means consuming foods that are harvested at the peak of their freshness within a particular season. It's a practice deeply rooted in agricultural traditions, where communities relied on the natural cycles of the Earth to dictate their diets. Today, however, many of us have lost touch with this concept, accustomed to finding the same array of produce in our supermarkets regardless of the time of year.

But why should we care about eating seasonally? For starters, there's the undeniable advantage of flavor. Fruits and vegetables that are in season are often at their tastiest and most nutritious. Take tomatoes, for example. A ripe, juicy tomato picked at the height of summer bursts with flavour in a way that its pale, out-of-season counterpart simply cannot replicate. By embracing seasonal eating, we invite a diversity of flavorus and textures into our meals, making for a more enjoyable dining experience.

Beyond taste, there are compelling environmental reasons to opt for seasonal produce. The globalised food system, with its long-distance transportation and energy-intensive methods of production, exacts a heavy toll on the environment. 

By opting for locally grown, seasonal foods, we can significantly reduce the carbon footprint associated with our diets. Seasonal eating also supports local farmers, fostering a more resilient and sustainable food system within our communities.

Moreover, eating seasonally encourages us to reconnect with the natural world and its rhythms. It's a reminder that we are part of a larger ecosystem, one that operates according to its own cycles and patterns. By aligning our diets with the seasons, we develop a deeper appreciation for the ebb and flow of nature, cultivating a sense of gratitude for the abundance it provides.

Practical Tips for Eating Seasonally:

Know Your Seasons: Familiarise yourself with the seasons in your region and the produce that thrives during each. Websites, farmer's markets, farm shops etc, are excellent resources for this information.

Support Local Farmers: Visit farmer's markets or join a community-supported agriculture (CSA) program to source fresh, seasonal produce directly from local growers.

Get Creative: Embrace the challenge of cooking with what's in season. Experiment with new recipes and ingredients, and relish the opportunity to explore the full spectrum of flavours available throughout the year.

Preserve the Harvest: To enjoy seasonal produce beyond its peak, consider preserving techniques such as canning, freezing, or fermenting. This allows you to enjoy your favorite fruits and vegetables throughout the year while still reaping the benefits of seasonal eating. My mother used to salt green beans that she and my father had grown in the garden.

Be Flexible: While eating seasonally is ideal, it's also important to practice flexibility, especially in regions with limited growing seasons. Aim to prioritise seasonal produce whenever possible while recognising that some flexibility may be necessary to maintain a balanced diet.

In conclusion, embracing seasonal eating is about more than just food, it's a lifestyle choice that promotes health, sustainability, and a deeper connection to the world around us. 

By opting for fresh, locally sourced produce that aligns with the rhythms of nature, we can nourish our bodies, support our communities, and tread more lightly on the planet. So let's savor the flavours of each season and rediscover the joy of eating in harmony with the Earth.

That's Christmas: Start Planning Ahead for Christmas Now: Why Early ...

That's Christmas: Start Planning Ahead for Christmas Now: Why Early ...: Later on in the year as the Christmas season draws nearer, it's easy to get caught up in the hustle and bustle of everyday life and put ...

EU climate report - ProVeg responds

Food awareness organisation, ProVeg International, has responded to a Recommendation by the European Commission on how Europe will reduce greenhouse gas emissions by 90% by 2040 on its road to climate neutrality by 2050.

The Recommendation published this week does not specifically mention meat reduction or clear emissions reductions targets from agriculture.

However, ProVeg notes the Impact Assessment upon which the Recommendation is based acknowledges that tackling meat consumption is a key to reducing emissions. 

“There is a growing body of research which is filtering into policy documents highlighting the significant impact of shifting towards more plant-centric diets to address the climate crisis”, Lucia Hortelano, EU Senior Policy Manager at ProVeg, said.

“The Commission’s Impact Assessment makes this clear too and we would have liked to have seen this message transferred into the final Recommendation. But, in its absence, we hope policymakers will heed the advice and ensure political efforts are made to promote plant-based diets wherever possible, be that through more research funding, inclusion of plant-based milk in schools or a shift in subsidies towards the production of ingredients for plant-based products,” Hortelano said. 

Specifically, the Impact Assessment states that the reduction of meat consumption and consequent shift to more plant-based diets “generates significant co-benefits for air quality, since it reduces methane emissions, a short-lived climate forcer but also a precursor of ozone, and ammonia emissions”. 

“Hence, an increase in plant-based diets in the EU is improving human health both directly through more healthy diets and indirectly through cleaner air, which creates economic benefits from improved human health that would compensate for some part of the economic losses in the agricultural sector,” the Impact Assessment states.

Smarter protein

The Impact Assessment also states that public consultation has revealed that 82% of EU citizens have said they are willing to “adopt new lifestyles and to adopt a variety of individual actions to reduce their own carbon footprint”. “As an example,” the report states, “a high share of EU citizens indicated their inclination in the public consultation to eat food with a lower climate impact, such as plant-based, local, or sustainably produced food”.

In fact, EU citizens are already choosing to reduce their meat consumption, as ProVeg found out when it conducted a survey through the EU-funded Smart Protein project.

The pan-European survey, called “Evolving appetites: an in-depth look at European attitudes towards plant-based eating” found that 51% of meat eaters in Europe claim they are actively reducing their annual meat consumption, up from 46% in 2021.

“The Commission’s advice on reducing meat consumption goes hand-in-hand with what we already know about consumer eating habits in the EU,” Hortelano said.

“The people of the EU have an appetite for change and they are taking action themselves through their own dietary choices,” she added.

proveg.org

From St Kilda to your lover. The St Kilda Sour

The St Kilda Sour is the absolutely perfect ideal drink to share with someone special this Valentine’s, combining the smooth, maritime taste of Isle of Harris Gin with sweet strawberry and tangy lime flavours. 

Taking its name from the age-old courtship rituals on the isle of Hiort in St Kilda, the cocktail is an ode to the young men on the isle, some 45 miles off the Harris coast, who throughout time would perform a delicate balancing act on a stone cliff high above the sea to prove their worthiness of marriage. 

Paying tribute to the romantic tradition of the Isle, the St Kilda Sour is the perfect way to prove your love to someone this Valentine’s Day, without the need to balance on any rocks, of course! 

Created by Glasgow's leading bartender Jack Cain, The St Kilda Sour is available at the cocktail bar ‘Rascal’ in the West End of Glasgow and can easily be recreated and enjoyed with loved ones at home.

St Kilda Sour

Taking its name from the age-old courtship rituals on the isle of Hiort in St Kilda, the cocktail is an ode to the young men on the isle, some 45 miles off the Harris coast, who turned to more than poetry to prove their worth. The Lover’s Stone is a finger of rock projecting from the clifftop, 880 feet above the sea. On this fearful spot it was said a lover had to demonstrate his nerve before being allowed to marry by standing on the edge of the precipice on just his left foot, draw his right leg upwards and touch his right foot in a deep bow. This balancing act proved a suitor worthy of the finest women on the island. 

Ingredients:

50ml Isle of Harris Gin

25ml fresh lime juice

25ml strawberry syrup

1 egg white

Prep: Fresh Strawberry syrup

Ingredients:

250g strawberries

250g granulated sugar

A couple of hours in advance, or the night before, wash and chop a punnet of fresh strawberries and put them in a big jar or saucepan. Cover with the same weight of sugar and leave for at least two hours, preferably overnight. 

The sugar will pull the oil and juice from the strawberries and form a thick red syrup that can be strained through a sieve and decanted into an empty bottle. Kept refrigerated, this syrup can last several weeks if care has been taken to sterilise containers and bottles.

Method:

Separate the egg white into shaker then add all other ingredients, shake hard without ice to emulsify egg white, then fill shaker to the top with ice and shake hard for 15 seconds, then double strain into a chilled coupe or Nick and Nora glass. Garnish with a fresh strawberry slice on the rim.

To learn more you can check out their website, here https://harrisdistillery.com.