VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Grapefruit Daquiri
A taste for “Hemingway flavors”
“Can I go out to get sardines for you tomorrow?”
“No. Go and play baseball. I can still row and Rogelio will throw the net.”
“I would like to go. If I cannot fish with you, I would like to serve in some way.”
-Ernest Hemingway, The Old Man and The Sea
After watching all six hours of the new Ken Burns documentary about Ernest Hemingway, I was in the mood for sardines and daquiris!
I tossed the sardines in Suzanne Somers peach white balsamic vinegar with finely sliced shallots and lots of freshly ground black pepper; let it sit for a few hours. These flavors are so good together!
Twice a year, I order three cases of Safe Catch wild sardines in olive oil.
Grapefruit Daquiri
1/2 cup coconut milk
1/4 cup ginger ale
1 shot white rum
Juice of 1 grapefruit
Splash of grenadine or cherry juice
Shake with ice for 25 revolutions; pour into glass. Garnish with grapefruit peel. Cherry flag on top.
