May 12, 2015

Author Notes: Brandy bottles tend to lie in the back of the liquor cabinet waiting around for the occasional Sidecar or Brandy Alexander. In an effort to use it more often, I put together this drink as a more refreshing twist on an Applejack Rabbit, and it's become a hit with all our friends as patio season rolls around.

The name has a double-meaning, standing for both "Brandy 'N' Apple" and British North America: the long-ago name of Canada, proud of our maple syrup and apples. It's also a nod to brandy's history as the drink of choice back in the days of BNA. Most of our friends jokingly call it a "Sweet Beaver" (our national animal, yes really), and you can feel free to come up with something more Vermont-themed if you're feeling patriotic.

Try using brandy with a deeper flavor, like much of the Spanish stuff, and stick with dry, tart ciders to balance the maple.
Cody Anderson

Serves: 1


  • 1.5 ounces Brandy
  • .75 ounces Maple syrup
  • .75 ounces Fresh-squeezed lemon juice
  • 4 ounces Dry hard cider
In This Recipe


  1. Fill a large glass with ice and add brandy, maple and lemon juice. Stir until well-chilled.
  2. Top with cider.
  3. Make 3 more to finish the tallboy of cider before it goes flat.

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