May 12, 2015
0 Ratings
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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