Honey Deuce
Contributed by on Aug 22, 2014
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The US Open, the final grand slam of the year. Believe me, I love a good Aussie open, Wimbledon with all its history, the French and all of its French-ness, but the US Open, that’s a tennis tournament. Honestly, I love them all — but because it’s Open season again, let’s celebrate with a Honey Deuce! It’ll cool you off on a warm (basically) autumn evening.
Turns out, with a little bit of searching, most of the tournaments have cocktails associated with them. For example, the Pimm’s Cup for Wimbledon. A similarity between these two? They both have lemonade. I totally get that; I mean, when it’s warm out, there’s not much better than a cool lemonade to help ease the heat. (Obviously, adding some booze in there helps, that’s why we’re here!)
As for tradition (if you can call it that for a drink that dates all the way back to 2007), you should — technically — make this with Grey Goose. Though, as a Tito’s fan, I say Tito’s. That’s not to say making the Honey Deuce with Grey Goose wouldn’t taste good, and I certainly wouldn’t return it, but I like Tito’s.
Oh, the melon baller trick with honeydew? Totally makes the drink. You can leave it off, but then you lose a little bit of that sparkle. Seriously, if you’re gonna take the time to make this, take the time to make the honeydew tennis balls.
Aces all around!
Honey Deuce
- 1 1/2 oz. vodka
- 3/4 oz. Chambord
- lemonade
- crushed ice
- honeydew melon balls
Instructions
Glass type: Collins
Fill the Collins glass with crushed ice (extra cooling) and vodka. Top with lemonade, stopping just below the rim. Fill with the Chambord. Stir. Garnish with honeydew melon balls. Cheer for Agassi. (I don’t care that he’s retired. [Alice says to cheer for Sampras, but come on now, let's be serious. Agassai.])