US Open now serving $23 pre-mixed Honey Deuces on…
From Honey Deuce to Honey, Don’t.
Party boys and ladies are turning up their noses as the US Open’s drink of selection is now pre-mixed and served on faucet — a change they are saying quantities to flat-out deuce abuse.
A dissatisfied honey dudester ignited a debate this week after whining that there’s been a noticeable drop in high quality of the $23 blended drinks since the Open’s bartenders began to rely on batches slightly than concocting the drinks with contemporary ingredients on demand.
A bartender make the US Open’s standard Honey Deuce drink — which is now on faucet — on Sept. 3, 2026. Corey Sipkin for the NY POST
Fans have criticized the $23 beverage being made in batches and on faucet. Annie Wermiel/NY Post
“Now the Honey Deuce is on draft, and that has significantly decreased the quality of the cocktail,” Maryland-based influencer Sam Commodari said in a widely circulated Instagram post.
“If it’s a $10 drink on draft, you can’t really complain,” he said. “But this is a $23 cocktail that we’re talking about. This is something that should be tip-top at all times … Know the truth behind this cocktail.”
A debate took off in the feedback, with many defending the vodka-and-raspberry lemonade’s high quality while dozens of others drunk with fury agreed with Commodari that the style just isn’t the same.
The event’s mixologists knocked down the criticism, defending the faucet option as just as good if it had been blended on the spot, but one professional said the delicate sippers have a level — with some caveats.
The Open’s mixologists knocked down the criticism, but one said the delicate sippers have a level — with some caveats. Corey Sipkin for the NY POST
“The issue with batching — of course, it’s good for operations, the bar staff, the procedure of execution, but it damages a little the quality of the cocktail,” explained Miguel Munoz, the beverage director at Renwick Hospitality Group, which has two places that serve up their own Honey Deuces during the US Open season.
“In this case, Honey Deuce, once you batch, the alcohol is going to keep the life of the juice, but after a few days you will taste that the cocktail is not as fresh as when you make it from scratch.”
Batched Honey Deuce also runs the risk of shedding its taste more rapidly than stronger-tasting drinks, he said.
But if the batches are being made and gulped down by the gallon like they had been last 12 months — when cocktail lovers waited in 30-minute traces for the drink — then followers shouldn’t discover a distinction between the faucet and to-go drinks.
Not all the bars at the US Open are relying on batched cocktails this summer season, and the faucet option has been around for years.
Grey Goose couldn’t say if it elevated the quantity of faucets for the 2026 match after binge-drinking the liquored juice turned into its own sport last 12 months, but told The Post the batched drink is no honey dud.
“As a bartender, I can tell you that serving a cocktail on draft does not mean compromising quality,” said Nick Mautone, the creator of the Grey Goose Honey Deuce.
“Some of the best bars around the world feature draft cocktails on menu,” Mautone said. “The Grey Goose Honey Deuce recipe has not modified, and draft service just isn’t new to the US Open. Select Honey Deuce Express places have used it for a number of years to serve followers effectively during one of the busiest sporting occasions in the world.
“Each batch undergoes quality-control testing to ensure the cocktail maintains the same flavor, balance and consistency guests expect,” he continued.
“Whether poured from a tap or prepared by a bartender, guests are getting the same iconic Grey Goose Honey Deuce, served over ice with its signature honeydew melon garnish.”
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