Roast Duck
When it comes to creating a memorable holiday dinner, few dishes make a statement quite like a perfectly roasted whole duck. Its rich, succulent flavour and crispy skin instantly transform any meal into a feast. Many shy away from cooking duck, thinking it’s too complicated, but with a few straightforward techniques, you’ll discover just how easy it can be. Duck not only makes a stunning centrepiece but also pairs beautifully with seasonal sides, making it a versatile choice for your holiday table. Serve the roast duck with any of the following: Barolo Fontanafredda Serralunga d'Alba, Red Rooster Pinot Noir, or Chateau Ste. Michelle Chardonnay.Ingredients
Serves 4 to 6
2 × 4 to 5 lbs (1.8 to 2.3 kg) whole ducks
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) Fratelli Fici Marsala Superiore Dry
freshly ground black pepper
Instructions
- Preheat oven to 450 F (230 C). Set a rack in a large roasting pan.
- Remove giblets and neck from each duck cavity and discard or reserve for another use. Cut off any excess fat from duck cavities and discard or render for another use. Using paper towel, dry skin of ducks as best you can.
- In a small bowl, whisk soy sauce and Marsala wine. Set aside.
- Place ducks, breast-side down and wings up, on rack in roasting pan. Add water to pan to come just below rack. Sprinkle ducks with pepper and brush with some soy sauce mixture.
- Roast ducks for 30 minutes, then remove from oven, being careful not to slosh and spill any water—you don’t want to get any on ducks.
- Prick backs of ducks all over with point of a sharp knife, then flip ducks onto their backs. Sprinkle once again with pepper and brush with soy sauce mixture again. Add a little more water to roasting pan if juices are spattering.
- Roast ducks for a further 20 minutes. Remove roasting pan from oven again, then prick duck breasts all over and brush once again with soy sauce mixture. Return to oven and roast for 10 minutes. Brush ducks again with soy sauce mixture, then return to oven and roast until ducks are a burnished golden brown all over and an instant-read thermometer inserted into thigh measures at least 155 F (68 C), another 5 to 10 minutes.
- Let ducks rest for 5 minutes before transferring to a cutting board for carving and serving.
Drink Pairings
Tourtière Meatballs with Cranberry Chili Sauce
These meatballs are a delightful twist on the traditional French Canadian meat pie. Combining ground beef and pork with spices like cloves, allspice and cinnamon and pairing the result with a sweet-spicy fruit sauce will be sure to please. Be sure to enjoy this appetizer with Tantalus Pinot Noir, Bartier Bros Rose or Hoyne Brewing Pilsner.Ingredients
Serves about 24 meatballs
1 lb (450 g) lean ground beef
½ lb (225 g) ground pork
¾ cup (180 ml) instant potato flakes
2 tsp (10 ml) rubbed dried sage
2 tsp (10 ml) onion powder
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dry mustard
1 tsp (5 ml) fresh thyme leaves
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves
⅛ tsp (a pinch) ground allspice
⅛ tsp (a pinch) celery seeds
1 egg
1 tbsp (15 ml) canola oil, plus more as needed
3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator
Cranberry Chili Sauce, make ahead, recipe follows
CRANBERRY CHILI SAUCE
1 tbsp (15 ml) canola oil
2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced
1 small stalk celery, cut into ¼-in (0.6 cm) dice
½-in (1.25 cm) piece fresh ginger, finely minced
1 apple, cut into ¼-in (0.6 cm) dice
1 cup (250 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 × 12 oz (348 ml) can whole berry cranberry sauce
2 tbsp (30 ml) maple syrup
1½ tbsp (22.5 ml) pickling spice, tied in a sachet
Instructions
- Preheat oven to 375 F (190 C).
- In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs.
- In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned.
- Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares.
- Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten.
- Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer.
- Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side.
- CRANBERRY CHILI SAUCE | Makes about 3 cups (750 ml)
- In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
- Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner.
Drink Pairings
Whipped Salt Cod Crostini
With hints of garlic, briny capers, and an infused lemon curry oil, this creamy Mediterranean dish—made from salt cod, olive oil, and potatoes—could be the surprise hit of your next festive party! Pair this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.Ingredients
Serves about 24 crostini or 3 cups (750 ml) salt cod spread
1 lb (450 g) boneless, skinless salt cod, cut into 2-in (5 cm) pieces
1 large Russet potato
2 dried bay leaves
2 tsp (10 ml) whole black peppercorns, plus more to taste
4 cups (1 L) milk
4 cloves garlic, lightly crushed
day-old baguette, cut into ¼-in (0.6 cm) slices
Lemon Curry Oil, make ahead, recipe follows
1 cup (250 ml) extra-virgin olive oil
½ lemon, zest and juice
salt and freshly ground black pepper, to taste
capers, for garnish
chopped fresh parsley, for garnish
lemon wedges, to serve
LEMON CURRY OIL
⅓ cup (80 ml) canola oil, divided
2 tsp (10 ml) Madras curry powder
1 lemon, peel only, pith removed, cut into thin strips
½ tsp (2.5 ml) salt
⅓ cup (80 ml) extra-virgin olive oil
Instructions
- Rinse salt cod well and place in a lidded container. Pour in enough cold water to cover by at least 3-in (7.5 cm) and let soak in refrigerator for 24 to 48 hours, changing water every 8 hours or so. When ready to cook, remove from liquid and rinse.
- Preheat oven to 375 F (190 C).
- Pierce potato with a fork and transfer to a small baking sheet. Bake until soft and fluffy, about 45 minutes. While still warm, peel and mash with a fork until smooth. Leave oven on.
- Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
- In a medium saucepan over medium-high heat, combine milk, salt cod, garlic and spice bundle and bring to a boil. Reduce heat to medium-low and simmer until salt cod becomes tender and flakes easily when pierced with a fork, 30 to 45 minutes. Strain, discard spice bundle and reserve ¼ cup (60 ml) cooking liquid.
- While salt cod is poaching, brush baguette slices on 1 side with Lemon Curry Oil. Transfer to a parchment-lined baking sheet, oiled-side down, and bake for 4 minutes. Flip slices and bake for 4 minutes on other side. They should be lightly toasted and golden brown around edges, but still a bit soft.
- Place cooked cod and garlic in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until flaky, about 1 minute. With mixer running, slowly drizzle in olive oil until emulsified. Add potato, lemon zest and juice and reserved ¼ cup (60 ml) cooking liquid, and beat until smooth. Season with salt and pepper.
- To assemble crostini, spread about 2 tbsp (30 ml) salt cod spread on each slice of baguette, garnish with capers and parsley and transfer to a serving platter. Drizzle with more Lemon Curry Oil and serve with lemon wedges on side.
- LEMON CURRY OIL | Makes ⅔ cup (160 ml)
- In a small saucepan over low heat, warm 2 tbsp (30 ml) canola oil. Add curry powder, lemon peels and salt and heat until sizzling, about 30 seconds. Pour in olive oil and remaining canola oil and heat oil to 165 F (74 C).
- Remove from heat, transfer to a jar and steep at room temperature for at least 4 hours but no more than 24. Strain through a coffee filter or a few layers of cheesecloth. Can be made ahead and stored in refrigerator for up to 1 week.
Drink Pairings
Whipped Brie with Roasted Grapes
Rich and indulgent yet undeniably light and airy, this whipped brie topped with a spiced Licor 43 Syrup, pistachios and roasted grapes is sure to be an instant classic at any holiday gathering. Enjoy this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.Ingredients
Serves a large family-sized gathering
1½ lbs (680 g) brie, cold
2 cups (500 ml) grapes (preferably Concord, Coronation or other dark, sweet variety)
1 tbsp (15 ml) grapeseed oil
1 tsp (5 ml) chopped fresh rosemary
⅛ tsp (a pinch) salt
2 tbsp (30 ml) whipping cream
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) toasted shelled pistachios
Licor 43 Syrup, make ahead, recipe follows
Sliced fresh baguette, crackers or sliced apples, to serve
LICOR 43 SYRUP
1 tsp (5 ml) whole black peppercorns
½ tsp (2.5 ml) coriander seeds
½ stick cinnamon
1 cup (250 ml) Licor 43
½ × 3-in (1.25 × 7.5 cm) strip orange peel
¼-in (0.6 cm) slice fresh ginger
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment.
- Cut rind from brie. Discard rind and cut remaining cheese into roughly 1-in (2.5 cm) pieces. Transfer to bowl of a stand mixer and let come to room temperature, about 45 minutes.
- In a mixing bowl, toss grapes with grapeseed oil, rosemary and salt. Spread onto lined baking sheet and transfer to oven. Roast for about 20 minutes, until softened and just beginning to split.
- Fit stand mixer with whisk attachment, add whipping cream to softened brie and whip on medium-high speed, until smooth, 3 to 4 minutes, scraping down sides of bowl as needed. With mixer running, slowly pour in olive oil and continue to whip for another 4 to 5 minutes, until lightened and fluffy.
- To assemble, spread whipped brie on a serving dish or platter, leaving a slightly raised border around edges. Arrange roasted grapes on top of brie and sprinkle with toasted pistachios. Drizzle with Licor 43 Syrup. Serve with sliced baguette, crackers or sliced apples.
- LICOR 43 SYRUP | Makes about ½ cup (125 ml)
- In a small saucepan over medium-high heat, combine peppercorns, coriander seeds and cinnamon stick and toast until fragrant, about 45 seconds. Add Licor 43, orange peel and ginger and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, cool and strain. Can be stored in an airtight container in refrigerator for up to 1 month.
Drink Pairings
Totkes with Vodka-Cured Sockeye Lox
These tater tot latkes are a clever twist on traditional potato pancakes. Topped with slices of luxurious homemade lox and an herbed crème fraîche, they’re sure to impress. This recipe pairs well with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.Ingredients
Serves 18 assembled totkes, with leftover lox
54 Tasti Taters or tater tots
1 cup (250 ml) crème fraîche or sour cream
2 tbsp (30 ml) finely sliced fresh chives, plus more for garnish
1 tsp (5 ml) chopped fresh dill, plus small sprigs for garnish
½ lemon, zest only
Vodka-Cured Sockeye Lox, make ahead, recipe follows, or store-bought smoked salmon salmon roe or tobiko
VODKA-CURED SOCKEYE LOX
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) whole coriander seeds
1 tsp (5 ml) whole caraway seeds
3 tbsp (45 ml) coarse salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chopped fresh dill
1½ lbs (680 g) sockeye salmon fillet, skin on, pin bones removed
3 tbsp (45 ml) Smirnoff Red Label Vodka
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
- Spread tots onto lined baking sheet. Transfer to oven and bake for 8 minutes. Remove from oven, stack tots in small pyramids of 3 and gently press into a flat circle with bottom of a coffee cup or small saucer (if tots are sticking to bottom of cup, place a small square of parchment between tots and cup). Transfer to oven and bake for another 20 to 25 minutes, flipping halfway, until totkes are golden brown and crispy on both sides.
- In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside.
- To assemble, top each totke with a 1 tbsp (15 ml) dollop of herbed crème fraîche, followed by 2 to 3 slices Vodka-Cured Sockeye Lox, ¼ tsp (1 ml) salmon roe, a few sliced chives and a small sprig of dill. Arrange assembled totkes on a serving platter along with lemon wedges.
- VODKA-CURED SOCKEYE LOX | Makes 1½ lbs (680 g)
- In a small frying pan over medium heat, toast peppercorns, coriander seeds and caraway seeds until warm and fragrant. Stir often to prevent from burning. Coarsely crush with a mortar and pestle, then combine with coarse salt, brown sugar and dill.
- Set out a baking dish large enough to fit salmon. Line dish with plastic wrap, with about 2-in (5 cm) extra hanging over each side.
- Rinse salmon and pat dry. Slice in half lengthwise and lay 1 piece, skin-side down, on plastic wrap. Cover with about half of the salt mixture and gently rub into flesh, then pour vodka overtop. Cover flesh side of other piece of salmon with remaining salt mixture and place on top of first piece, seasoned-side down. Fold over excess plastic wrap and tightly wrap salmon, twisting ends of wrap to seal. Place a heavy weight on top of salmon—a couple of cans or foil-wrapped bricks work well—and refrigerate. Let cure for 24 hours, flipping every 8 hours.
- After salmon has cured, remove from plastic wrap and rinse off salt and spices under cold running water. Pat dry and wrap tightly in clean plastic wrap. Can be stored like this in refrigerator for up to 2 weeks.
- When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
Drink Pairings
Cookie Wreath
Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.Ingredients
Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish
Instructions
- In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
- In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
- To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
- Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
- Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
- Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
- Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
Drink Pairings
Negroni Pavlova Wreath
This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.Ingredients
Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)
Instructions
- Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
- Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
- Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
- While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
- Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
- Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
- Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.
Drink Pairings
After 8 Fizz
Celebrate the season with this festive and indulgent cocktail that blends the refreshing bite of peppermint with the smooth sweetness of chocolate. Topped with Codorníu Cava for a bubbly finish, this cocktail is crowned with a decadent swirl of whipped cream and a sprinkle of shaved chocolate, making it the perfect treat for holiday gatherings.Ingredients
Serves 1
¾ oz (22 ml) Luksusowa Vodka
¾ oz (22 ml) McGuinness Crème de Cacao Liqueur
¼ oz (7.5 ml) McGuinness Peppermint Schnapps
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) Codorníu Cava Clasico Brut
whipped cream and shaved chocolate, for garnish
Instructions
- In a cocktail shaker, combine vodka, crème de cacao, schnapps and lemon juice. Add ice and shake for 5 to 7 seconds. Pour over fresh ice in an old-fashioned glass, then top with Cava until ½-in (1.25 cm) from top. Garnish with whipped cream and shaved chocolate.
Featuring
Move That to Tomorrow
With all the hustle and bustle of the holiday season, sometimes it is important to take a moment to reflect and move the to-do list to tomorrow. Savour the moment with this festive spin on a classic mimosa, elevated with grenadine and rosemary.Ingredients
Serves 1
1½ oz (45 ml) fresh orange juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) grenadine
2 dashes Angostura bitters
4 oz (120 ml) Ruffino Lumina Prosecco
orange wheel and fresh rosemary sprig, for garnish
Instructions
- In a Collins glass, stir orange juice, lemon juice, grenadine and Angostura bitters to combine. Add ice and top with Prosecco. Garnish with orange wheel and rosemary sprig.
Featuring
Snowy Nights
A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
- *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.