George's at the Cove, San DiegoChef 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

Best New Chef 1998: Trey Foshee
Trey Foshee
July 2008

Gallery

Credit: © Wendell T. Webber

Recipe Summary test

Yield:
makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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