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Sip on a Honey Deuce — the official cocktail of the U.S. Open — at Calissa, or mix one up at home. (Photo courtesy of Calissa)
What a racket! This week’s U.S. Open has been full of keep-your-eye-on-the-ball excitement and even a little bit of drama. Novak Djokovic is out. Zverev and Sonego spent five hours battling it out on the court (ouch!). Coco Gauff has been shining like the star she is. Oh, and the 2026 prize money? Just a little $108 million purse. It’s exciting! It’s exhausting! It’s making us very, very thirsty.
Vodka, lemonade and Chambord make for a mighty fine Labor Day quencher. (Photo courtesy of Calissa)
Thanks to Calissa (1020 Montauk Highway, Water Mill, 631-500-9292) for giving us their recipe for the lovely refresher they’re serving all week, the Honey Deuce — the official cocktail of the U.S. Open. Quenching and easy (and really, it’s Labor Day Weekend; you don’t need complicated drinks on the docket), it’s an amalgam of three simple ingredients. And if you want to go crazy (and, really, it’s not that crazy), grab some melon — on farmstands everywhere right now — for the perfect garnish. You’re going to love it.
Honey Deuce
Prep Time 1 minuteminute
Serves 1cocktail
Ingredients
1 1/4ozGrey Goose vodka
3ozfresh lemonade
1/2ozraspberry liqueur, such as Chambord
1 to 3frozen melon balls (from the melon of your choice)
Directions
Fill a double rocks glass with ice.
Pour in the vodka and lemonade. Give it a little stir.
Slowly pour the raspberry liqueur over the back of a barspoon to create a sunset-pink top layer.
Secure the melon balls on a toothpick and garnish with the skewered fruit. Score!
Amy Zavatto is the Editor-in-Chief for Southforker, Northforker and Long Island Wine Press. She's a wine, spirits and food journalist whose work has appeared in Wine Enthusiast, Food & Wine, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She has judged regional wine and spirits competitions, and has moderated numerous panels on the topics of wine, spirits, cocktails and regional foodways. She is the former Deputy Editor for the regional celebratory publications Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
