Open and (En)closed


Yes, you can have the best of both worlds. This open air space brings in the intimacy with the woven green vines and sheer coverings along the rooftop.

Add in some wicker lighting for a more intimate and eclectic feel.

This new sushi restaurant is an open air space that can seat up to 30, yet still stay socially distant.




Warm Glow - Cool Lights


The San Antonio Botanical garden is an LEED Gold certified space, meaning they use the top energy-efficient lighting, among other eco-friendly functionality.


The large open roof line allows the warm glow to extend into the grade and provide a safe and spacious area to gather from dawn to dusk.





Live, From Your Balcony


If you want to entertain your guests, but still give them distance, why not play to their balcony.

Hotels Live in Canada is booking concerts that you can watch from the comfort of your hotel room balcony. Just like big ticket concert events, you get a full stage show complete with screens angled towards the balcony.





From Summer to September


September brings back to school, but we're holding on to summer and the tropical flavors like Mango. This perfect summery drink adds a touch of warm fall spice with ginger and beer.


Ingredients

2 cups (13 oz; 370g) cubed sweet, ripe mango, from 2 large or 4 medium mangoes (see note)

One 1/4-inch piece (0.2 ounce; 4g) fresh ginger, peeled and sliced

1/2 small green jalapeño (0.3 oz; 8g), stemmed (see note)

1/2 cup (120ml) cold water

Two 12-ounce (355ml) cans/bottles lager (see note)

Two 12-ounce (355ml) cans/ bottles lemon-lime soda (see note)

Freshly squeezed lime juice, to taste



Directions

1.

Combine mangoes, ginger, jalapeño and water in a blender or canister of a hand-held blender. Blend until smooth, about 1 minute.


2.

Set a fine-mesh strainer in a medium mixing bowl. Strain mango purée through strainer, using a flexible spatula to help push mixture through; discard solids left in the strainer.


3.

Pour half of the strained purée into a large jug (the mixture will froth up once you add the soda and lager). Top with half the lager and half the lemon-lime soda.


4.

Stir and taste. If you like the way it tastes, add the rest of the purée, followed by the rest of the lager and soda to maintain the same mango purée to lager to soda ratio. Alternatively, add remaining purée, lager, and lemon-lime soda in proportions that accord more with your taste.


5.

To serve: Pour into chilled glasses and top with a squeeze of lime juice. Garnish with a lime slice, if you like, and serve immediately.


Notes

Use your favorite variety of mango; I prefer to use Haden or Kent mangoes, but I know my friends love making this drink with Alphonso mangoes, too. Frozen mangoes can be used as well; defrost them slightly before blending.

Any lemon-lime soda will work, but I prefer Sprite.

Any hoppy lager will work, too, but I prefer to use Heineken.

To reduce the spiciness of the drink, you can remove the seeds and ribs from the jalapeño before blending.