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© Wendell T. Webber


  • SERVINGS: makes 1 drink

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

  1. Ice
  2. 3/4 ounce Plum Puree
  3. 1/4 ounce Pernod
  4. 4 1/2 ounces chilled Champagne
  5. 2 red plum slices
  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.