Lumberjack Rabbit (Café du Pays)

Alexis Jesup

It only seems natural that a restaurant inspired by French-Canadian cuisine would name a drink after a lumberjack.

It’s inspired by the Applejack Rabbit, a classic cocktail made with apple brandy, orange juice, lemon juice, and maple syrup. Café Du Pays’ version, dubbed the Lumberjack Rabbit, doesn’t stray too far from that formula—but a half-ounce of mezcal makes all the difference.

“It’s only a touch,” says bartender Babs Adumbire. “I find that mezcal drinks work best when you feel like you’ve only had a sip.”

The Laird’s apple brandy used here isn’t the blended variety found in most liquor stores. The Lumberjack Rabbit calls for the less common Straight Apple Brandy, which is 100% apple brandy bottled at a respectable 100 proof.

Another key component of the drink is maple syrup. Café Du Pays sources their syrup straight from a Vermont farm. Because of its richness, the syrup is diluted with equal parts water before being added to the drink.

“That allows us to still have the nice viscosity but reduce the sweetness,” says Adumbire.

You can buy the same syrup directly through the restaurant, or look for something from your local farmers’ market or specialty food shop—just choose one that’s rich and dark.

“The richer the better, because then you can dilute it and still get all of that flavor,” Adumbire says.

Lumberjack Rabbit
1 ounce Laird’s Straight Apple Brandy

½ ounce Del Maguey Vida Mezcal
½ ounce orange juice
½ ounce lemon juice
½ ounce maple syrup (use ¼ ounce maple syrup and ¼ ounce water if using a rich maple syrup)
1 dash Angostura Bitters

Add all ingredients to a shaker filled with ice and shake until chilled. Double strain into a chilled coupe glass.

Brian Samuels

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