I am about to start making the brandy butter - an annual excuse to reduce the stocks of less than ideal spiritous liquors that sit untouched at the back of the cupboard for the rest of the year. Should I use the Calvados, the Polish pear brandy, or the Czech plum brandy? Any advice would be welcomed. The decision will also involve a decision on what variety of alcohol will be the first to cross my lips this Christmas morning.
Taste them all and then decide....[emoji6]