Forget Roger Federer, Venus Williams and Rafa Nadal; the real star of the US Open is the Honey Deuce.
Honey what? The simple and refreshing Grey Goose-based cocktail is the official drink of the tournament, and it’s served at bars around the tennis center. The combination of vodka, lemonade and raspberry liqueur could be the perfect antidote for New York City’s hot, humid late-summer weather. (It doesn’t hurt that the garnish of honeydew melon balls, after a few sips, starts to look more and more like real Wilsons.)
And it’s really popular—like Anna Kournikova popular. Grey Goose’s brand ambassador Nick Mautone created the recipe for the 2007 Open, and since then, thirsty tennis fans have enjoyed a staggering 100,000 Honey Deuces. An impressive stat, especially given that it doesn’t include this year’s sales.
But cocktail historians will tell you that there’s another drink you should also mix up as you watch the finals this weekend: the Racquet Cocktail. This aptly named classic, according to award-winning author and Liquor.com advisor David Wondrich, dates back to 1893 and was supposedly invented at New York’s prestigious Manhattan Club. The drink combines gin, dry vermouth, white crème de cacao and orange bitters.
Contributed by Nick Mautone
- 1.25 oz Grey Goose Vodka
- Fresh lemonade
- .5 oz Chambord or other premium raspberry liqueur
- Garnish: Honeydew melon balls
- Glass: Highball
Contributed by David Wondrich
- 2 oz Plymouth Gin
- 1 oz Noilly Prat Dry Vermouth
- 1 tsp Bols Crème de Cacao White
- 2 dashes The Bitter Truth Orange Bitters
- Garnish: Thin slice of lemon peel
- Glass: Cocktail
Fill a mixing glass with cracked ice and add all the ingredients. Stir, and strain into a chilled cocktail glass. Twist a thin slice of lemon peel over the top and drop into the drink.