Perry (fermented pear juice) seems to be taking off again and rightly deserves a place in a cocktail glass. A perfect partnership and a recent invention is this refreshing pre-dinner or pre-anything cocktail using these great blackcurrants in cassis, made by Hilditch in Herefordshire (britishcassis.co.uk).
It's a bit of a take on our house cocktail, the Hix Fix, which uses Julian Temperley's cherries in his apple eau de vie mixed with Nyetimber sparkling wine from Kent.
20 or so blackcurrants and 8 teaspoons of the cassis
500ml, or more if you wish, of chilled perry
Spoon the blackcurrants and liquid into 4 champagne coupes or similar and top up with the chilled perry.