George's at the Cove, San Diego

Chef Trey Foshee prefers using mirabelle plums from the renowned Chino Farms in nearby Rancho Santa Fe for his restaurant's unusual Champagne cocktail.

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  • Servings: makes 1 drink

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  • Ice
  • 3/4 ounce Plum Puree
  • 1/4 ounce Pernod
  • 4 1/2 ounces chilled Champagne
  • 2 red plum slices

How to make this recipe

  1. Fill a pint glass with ice. Add the Plum Puree, Pernod and Champagne and stir gently. Strain into a chilled flute and garnish with the plum slices.

Contributed By Photo © Wendell T. Webber Published July 2008

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