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.
Plus: Ultimate Cocktail Guide
3/4 ounce Plum Puree
1/4 ounce Pernod
4 1/2 ounces chilled Champagne
2 red plum slices
How to Make It
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.
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