All photos credit: Lynda Felton
Because our Canadian summers feel so short, we want to drink in the sun’s rays and the cool night breezes as much as possible. Some call the start of summer patio season, signifying the importance of socializing outside. Picnickers fill our parks in the afternoons and in the evenings people retreat to backyards and balconies to grill up delicious barbecue.
At Artemano, we’ve discovered a cocktail that really helps us think globally (a subtle, citrussy hint of lemongrass recalls tropical destinations) while also sharing our experiences with friends— a Thai basil and lemongrass mojito. The recipe will follow, but first we invite you to some of our favourite al fresco dining experiences. A chat between friends over a wonderful, cool summer cocktail.
All around the world, al fresco dining is a casual and often communal experience. Something about slowing down and breathing in fresh air helps inspire conversation and preserve the memories of sharing time with friends and family. To make this summer even more delicious, we’ve decided to fuse our favourite plein air moments from our travels with the best that our own Canadian landscape has to offer.
Our travels have taught us that the simple act of preparing and enjoying drinks and meals outdoors makes the act of dining out more inspirational.
In Cambodia, dining is a family affair. Food is prepared at home, dishes are plentiful and dinner can stretch well into the late evening. Most meals consist of a variety of flavours, textures and temperatures further spiced with plenty of herbs, leaves, pickled vegetables, edible flowers and condiments galore.
And frankly there’s no more comfortable time to enjoy a big meal than after the sun goes down when the heat begins to fade. For the full on, family style Cambodian-inspired barbeque, set up a large communal table and stack it with bowls with staples such as rice and salads and put out platters of grilled fish, meat or vegetables and set up a condiment station of pickled vegetables and dipping sauces. This lets you and your guests get creative and customize their own meals (which will also lead to endless and amazing conversations about fragrances and flavours).
Another favourite al fresco eating experiences is visiting the hawker stands of Thailand. From the busy open-air food markets in Bangkok to mobile vendors on the beach, Thai street food rivals that of many fancier restaurants. Because of the tropical climate (too hot to cook indoors during the day), many locals like to pick up an assortment of simple dishes such as salads, noodles and sweet and savoury snacks and share with colleagues at work for an impromptu picnic.
Thai basil and lemongrass mojito
Serves 4
2 stalks lemongrass
1/4 cup + 2 teaspoons sugar
2 limes, sliced into 8 lime wedges
Large handful fresh Thai basil (also called pepper basil)
8 ounces white rum
Club soda, as required to top up
Ice, to serve
Lemongrass stalks, trimmed (optional, to use as stir sticks)
To make the syrup.
First, when buying lemongrass seek out for stalks that are fragrant.
Chop the lemongrass stalks into 1-inch pieces, then bruise them using a mortar and pestle (this helps release the flavour).
Next, place stalks in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off heat and let the syrup infuse for about 2 hours (or let cool then refrigerate for 24 hours).
Strain the syrup, pressing down on the lemongrass stalks to extract further flavor. Chill until serving (once strained, the syrup can be kept refrigerated for a couple of weeks).
Cocktail
Pour in 8 ounces rum and 8 ounces lemongrass syrup into a pitcher. Top with ice and club soda. To serve, place 1/2 teaspoon sugar into a cocktail glass. Add 1 lime slice into each glass along with a handful of Thai basil and muddle together.