Community recipe contributed by

This recipe has not been tested or verified by Difford’s Guide.

Published on 3rd of September 2025

Last updated on 19th of August 2026

The Tabargnac

Ingredients
30 ml	Cognac (brandy)
15 ml	Boulard Grand Solage
15 ml	Green (Verte) Chartreuse liqueur
22.5 ml	Aperol Aperitivo
22.5 ml	Lemon juice (freshly squeezed)
7.5 ml	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

You are trying to view a community recipe, only available to Difford’s Guide members.

To view this recipe in full please log in.

A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.

Mezcal adds its unique character to this tasty Mai Tai riff Mai Tai riff.

I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...

Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.