Brown Butter Applejack
MAKES ABOUT 2¾ CUPS (23 OZ. / 700 ML)
In a large saucepan, melt 2 sticks of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the foam subsides and the milk solids have turned fragrant and toasty brown, 5–6 minutes. Remove the pan from the heat and cool slightly. Add one 750ml bottle of Laird’s 100 Proof Straight Apple Brandy to the pot; take care, it will froth and steam up dramatically. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 24 hours. The next day, use a fork to lift away the solidified butter. Strain the applejack through a coffee filter and pour through a funnel back into the bottle.