For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.
This teal-blue Shandy, named for Jacksonville, Fla., Jaguars owner Shad Khan, is made using some of Restaurant Orsay bartender Josh Strickland’s favorite local ingredients: beer from Intuition Ale Works (which is adjacent to Everbank Field, home of the Jags), rum from Marlin & Barrel distillery in nearby Fernandina Beach and a fresh Florida orange slice.
“This is perfect for those über-hot Florida tailgates early in the year. It's bright and refreshing without being so boozy that you’re in trouble before the fourth quarter starts,” says Strickland. "If you are a savvy tailgater, you will cook up a batch beforehand and simply top them off with beer and ‘blue stuff’ as you go.”
- 1 1/2 ounces Marlin & Barrel amber rum
- 1 ounce lemon juice, freshly squeezed
- 3/4 ounce honey syrup
- 2 dashes Regans' Orange Bitters
- Local Intuition Ale Works Jon Boat ale, chilled, to top
- 1/2 ounce blue curaçao
- Garnish: orange half-wheel
Add the rum, lemon juice, syrup and bitters to a shaker with ice and shake until well-chilled.
Strain into a Collins glass over ice.
Top with the beer and stir gently and briefly to combine.
Float a pour of blue curaçao on top.
Garnish with an orange half-wheel.