Honey Deuce: The Refreshing Cocktail Serving Up Excitement at the U.S. Open

As the U.S. Open approaches its peak season, the buzz surrounding its signature cocktail, the Honey Deuce, has never been more palpable. Oscar Peña, the lead supervisor at the Grey Goose Bar located within the bustling food village of the USTA Billie Jean King National Tennis Center, dedicates 14 hours each day to ensure that this refreshing drink is served to eager fans. With daily sales reaching upwards of 5,000, the Honey Deuce has become as synonymous with the U.S. Open as the matches themselves. The cocktail, a delightful mix of vodka, lemonade, and raspberry liqueur garnished with honeydew melon balls, was introduced as the tournament's official drink in 2008 and has since witnessed a remarkable surge in popularity. Its clever name, a fusion of "honeydew" and "deuce," mirrors the excitement of the tournament, where tense moments echo the game score of 40-40. As the tournament continues, the statistics are staggering. Last year, approximately 460,000 Honey Deuces were sold, generating a whopping $10.1 million in revenue. This year, with a price increase to $23 per drink, the USTA anticipates that sales will exceed 500,000, pushing total revenue to $11.5 million. This growing demand is attributed not just to an increase in ticket sales but also to improvements in service efficiency. A new draft system allows for rapid cocktail preparation, cutting the mixing time down to just 12 seconds per drink, ensuring that fans spend less time waiting and more time enjoying the matches. The drink’s creator, Nick Mautone, recalls the origins of the Honey Deuce. Inspired by a fruit salad he crafted before a dinner party nearly two decades ago, Mautone's vision was to design a refreshing cocktail that resonates with the tennis theme. The resemblance of the honeydew melon balls to tennis balls was a stroke of creative genius. Today, the drink's light, refreshing quality makes it an ideal companion for the sweltering summer heat during the tournament. Behind the scenes, the logistics of serving such a high volume of cocktails are nothing short of impressive. The operation functions around the clock, with night crews ensuring that supplies are replenished and ready for the next day’s demand. In fact, there's even a dedicated "melon balling room" where the honeydew balls are prepared and skewered for cocktails. Peña embraces this organized chaos, likening his role in the operation to that of a point guard or quarterback, setting the tone for the busy day ahead. The Honey Deuce has transcended its status as merely a drink; it has become a cultural phenomenon. Fans now frequently engage in the practice of stacking their souvenir cups into “snakes” and sharing their exuberant moments on social media, where the cocktail’s vibrant presentation makes it a favorite for Instagram posts. The signature drink has carved its niche alongside storied beverages like the mint julep at the Kentucky Derby and the Pimm's Cup at Wimbledon. As the sun sets and the excitement in Arthur Ashe Stadium intensifies, it’s common to spot celebrities enjoying their Honey Deuces, further cementing the drink’s place in the U.S. Open experience. Peña, amidst the flurry of orders and laughter, feels a sense of pride knowing that he plays a vital role in crafting memories for the thousands of fans who attend the tournament. "I love how it’s not only just a drink; it’s part of the aura of the U.S. Open," Peña reflects, emphasizing the cocktail's integral role in the event. As the tournament continues, so does the legacy of the Honey Deuce, a testament to the intersection of sports, hospitality, and tradition, ever-evolving in the hearts and hands of fans.