Ernst & Haas Management Co Blog

 Our Summer Drink Blog got a lot of attention, so we thought we would do another entry with 5 new summer drink selections to cool you off during this heat wave. So grab a book and lounge out in your yard or home and try one of our sensational summer drink suggestions. Also, we thought we would add Fresh Summer Salad suggestions. Make yourself a meal and a drink during these long summer days. Bee’s Knees II Ingredients: 1 (46 oz) can pineapple juice, 1 (46 oz) can grapefruit juice, 1 (8 oz) jar honey, 2 cups gin. Directions: In a blender combine pineapple juice, grapefruit juice, honey and gin. Blend until frothy. Pour into a pitcher and serve. New Orleans Hurricane Ingredients: ½ cup ice, 2 oz light rum, 2 oz passion fruit flavored syrup, 1 cup lemon-lime flavored carbonated beverage, 1 oz lime juice, 1 oz 151 proof rum. Directions: In a shaker combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a hurricane or other large specialty glass. Float the 151 proof rum on top of the drink. Blooming Fizz Ingredients: 1 scoop lemon sorbet (softened), 1 oz St. Germain Elderflower liqueur, Moet & Chandon Imperial Champagne, Edible flowers for garnish. Directions: Combine the lemon sorbet (softened) in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moet & Chandon Imperial and top with edible flowers for garnish. Non-Alcoholic Luscious Slush Punch Ingredients: 2 ½ cups white sugar, 6 cups water, 2 (3ounce) packages strawberry flavored gelatin mix, 1 (46 fluid ounce) can pineapple juice, 2/3 cup lemon juice, 1 quart orange juice, 2 (2 liter) bottles lemon-lime flavored carbonated beverage. Directions: 1.) In a large saucepan, combine sugar, water and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice and orange juice. Divide mixture in half and freeze in 2 separate containers. 2.) When ready to serve, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy. Non-Alcoholic Blackberry Smash Ingredients: 3 oz whole, fresh blackberries, 1 oz simple syrup, 8 small mint leaves, 1 dash of fresh lemon juice. Directions: In a cocktail shaker, muddle all the ingredients so that the blackberries and mint are crushed. Fill a highball glass with crushed ice and pour the drink over the ice. Fresh Summer Salad Suggestions: Mediterranean Marinated Vegetable Salad Ingredients: 2 large tomatoes (cut into wedges), 1 each green and yellow pepper (coarsely chopped), 1 zucchini (cut lengthwise in half, sliced), ¼ cup red onion wedges, ½ cup Italian dressing, 2 tbsp chopped fresh basil, 2 cloves garlic (minced), 1 cup natural three cheese crumbles. Directions: Combine tomatoes and vegetable in a large bowl. Mix dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese; mix lightly. Refrigerate for 1 hour. Missy’s Candied Walnut Gorgonzola Salad Ingredients: ½ cup walnut halves, ¼ cup sugar, 3 cups mixed greens, ½ cup dried cranberries, ½ cup crumbled Gorgonzola cheese, 1 tablespoon white vinegar, 1 tablespoon olive oil. Directions: 1.) Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. 2.) Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar and olive oil. Toss gently; add candied walnuts and toss again. Mango Chicken Salad Ingredients: 4 cups arugula (about 2.5 oz), 1 mango (peeled and sliced into 1-inch-long pieces), 1 tablespoon extra-virgin olive oil, ½ teaspoon balsamic vinegar, sea salt, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1 boneless chicken breast (about 4 oz), ¼ cup slivered almonds. Directions: 1.) In a large bowl, combine arugula, mango, and red pepper. In another smaller bowl, whisk together olive oil, vinegar and a pinch of sea salt. Set aside. 2.) In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat. 3.) Grill chicken over medium-high heat (or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 degrees on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes. 4.) Slice chicken into 1-inch-ling pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.

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