© Wendell T. Webber
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
How to Make It
Step
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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