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Bacardi Daiquiri For Dinner | Manolo's Food Blog

Bacardi Daiquiri For Dinner

The Manolo’s good friends at the Bacardi Daiquiri have asked the Manolo to say the following question: What food should be paired with the Bacardi Daiquiri?
Grilled Wild Salmon
The question to which the Manolo responds, is this the trick question? Because as far as the Manolo knows, almost everything, from the humble hotdog to the exalted filet mignon, can benefit from the subtle and refreshing taste of Bacardi Daiquiri.

But, if the Manolo had to make the recommendation for the exact perfect daiquiri-accompanied meal, it would have to be something freshly grilled that could be eaten out-of-doors, on the patio next to the pool, as the twilight of the warm summer’s evening slowly fades to dark.

Perhaps grilled wild salmon, accented with the little bit of dill and the squirt of lemon, placed lovingly on the plate next to the green salad.

Simple, elegant, delicious, and when paired with the Bacardai Daiquiri and the good friends, the perfect late summer dinner.



P.S. This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet.

P.P.S. Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media

P.P.P.S. The opinions expressed herein are those of the Manolo and are not indicative of the opinions or positions of Bacardi

P.P.P.P.S. Please drink responsibly.

One Response to “Bacardi Daiquiri For Dinner”

  1. ChaChaHeels August 22, 2011 at 7:14 am #

    Thanks for the suggestion (I guess), but I think I’ll stick with a nicely chilled pinot noir, oaked chardonnay, riesling, gamay noir, or dry rose for that salmon. About the only food that goes well with a cocktail is…the olives that come with the martini, salted nuts, or a couple of those tidbits of food we know of as hors d’oeuvres.

    There’s something about consuming a drink with that much sugar in it that suggests it will overtake the flavours in the dish, and after all that effort to make the food, I just really want my drink to make it taste as good as possible. I like to think cocktails are for when “drinking” is the whole point of the exercise, not eating. And I’m all for an exercise where drinking is the whole point.

    But, to each his/her own.