Saturday 14 February 2009
I walked into my Fish House restaurant in Lyme Regis one Friday night to find the words "Hix Fix" chalked up on the window. When I asked Johnny, my manager, what on earth it was, he said that it was a cocktail made from Julian Temperley's cherries in his eau de vie popped into a glass of champagne.
I thought it might prove a bit strong for some of the customers, but as I looked around the restaurant most tables seemed to be enjoying their new cocktail. It's a very romantic combination, especially as we now serve it in Marie Antoinette champagne saucers.
To buy Julian's eau de vie or apple brandies, visit ciderbrandy.co.uk, or telephone 01460 240782.
2 Julian Temperley cherries in eau de vie
2 glasses of champagne
Place a cherry with a teaspoon or so of the liquor in the bottom of 2 champagne glasses, preferably saucers.
Top up with cold, delightfully fizzy champagne and serve.
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