Honey Deuce
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!
- 1½ oz. vodka
- ¾ oz. Chambord
- Lemonade
- crushed ice
- Honeydew melon balls
- 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.])
