:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__liquor__2016__11__01090100__shandy-khan-720x720-recipe-e70775d9810b42d78a108a8c65df92c2.jpg)
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.”
Ingredients
- 1 1/2 oz Marlin & Barrel amber rum
- 1 oz Freshly squeezed lemon juice
- 3/4 oz Honey syrup*
- 2 dashes Regans' Orange Bitters No. 6
- Local Intuition Ale Works Jon Boat ale
- Blue curaçao
- Garnish: Half orange wheel
Steps
-
Add the rum, lemon juice, syrup and bitters to a shaker with ice and shake.
-
Strain into a Collins glass (or red Solo cup) over ice, and top with the beer.
-
Float a pour of the blue curaçao on top, and garnish with half an orange wheel.
-
*Honey syrup: Add .25 cup water and .5 cup honey to a small saucepan over medium heat, and stir until the honey completely melts. Strain into a jar and seal with a lid.