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1. A CANADIAN CANOE

Ah, the joys of whiling away summer days on a floating work of art

Few things in life are more pleasurable than a summer afternoon in a well-made canoe on a calm lake.

No less an authority than late Prime Minister Pierre Trudeau said: "Paddling a canoe is a source of enrichment and inner renewal." And for the full experience, a true Canadian canoe demands craftsmanship and love.

Langford Canoes, a Muskoka-based manufacturer, is one company that retains the tradition of artisanal canoe-making. Some of their models take up to 100 hours to build, all by hand.

"We don't do anything where a craftsman isn't involved," General Manager Brent Statten says. "There is an awful lot of labour that goes into building a canoe."

Langford uses red cedar, whose complex grain patterns bear witness to the artistry involved. Some customers even buy a canoe not to paddle, but as a piece of art in their home.

But in the height of summer, why keep such an aesthetically-pleasing object inside? The best canoes perform as beautifully as they look.


2. A PERFECT STEAK

Your barbecue's most important ingredient needs to be grilled with just the right touch

When grilling the perfect steak, it's all about your senses, according to celebrated grill-master, Ted Reader.

And it starts with choosing the right meat.

"It should be the best quality steak you can afford from your butcher," he says. "And it should be well marbled and have a little age to it."

Seasoned with just salt and pepper – and maybe a little fresh garlic – the steak should be cooked on a smoking hot barbeque.

There's nothing wrong with a gas grill, but Reader says charcoal is the way to go. "I believe that charcoal or hardwood will give you the ultimate flavor for a steak," he explains.

The perfect cut – two inches thick, according to Reader – should be brought close to room temperature before sizzling on the grill for just a few minutes on either side.

Reader then says moving the steak to indirect heat will help roast it through to an ideal temperature.

He touches his palm, and then touches the steak. If they feel comparable, it's done.

He's seen it, touched it, smelled it, heard it and finally tasted it. All the senses have helped lead to perfection on a plate.


3. A REFRESHING 'SCOTCHTAIL'

The dog days of August were made for this summery concoction

For many years, it was considered almost blasphemous to mix anything with malt whisky, save for a splash of water or a few ice cubes.

Those days are gone. And, while the shadows grow long and the summer days fly by, there's no better way to enjoy The Original Glenmorangie than with a few seasonal additions.

"Gone are the days when it was an offense to include malt whisky in a cocktail," according to Bill Lumsden, head of distilling and whisky creation at Glenmorangie.

Lumsden says citrus flavours can be a refreshing complement to the smooth taste of The Glenmorangie Original.

By adding one or two ice cubes, some ginger ale and a splash of lime juice to a dram of The Original, Lumsden says you have the perfect summer cocktail.

It helps that The Original is the one recipe that Lumsden, a Glenmorangie ambassador, has tinkered with the least.

"Everyone knows that Glenmorangie style," he says. "I've tried quite hard to keep that pretty much the same style it's always been."

But with a few seasonal ingredients, The Original becomes the perfect addition to summer by the lake.


This content was produced by Glenmorangie, in partnership with The Globe and Mail's advertising department. The Globe's editorial department was not involved in its creation.

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