Brandy is standard practice here, in the mix and for the pre-storage feed. About 17 years ago, I think, I gave up regular feeds between the early October bake and the Christmas Eve dressing, as it has been known to turn into a soggy mess if tremendous care is not taken, and even to go mouldy due to repeated exposure to the air, despite what it's fed with.
A skewering and drizzling once cooled, then wrapping in parchment and foil then taping into a biscuit tin - that has routinely yielded excellent results.
Cointreau would see me smacked squarely in the mouth, as senior management is allergic to oranges and so finds anything remotely orange-tasting to be indistinguishable from the experience of comprehensive vomiting.
