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Prep time
10 minutes
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Cook time
1 hour
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Serves
9 to 12 servings
Author Notes
A honey deuce–the official cocktail of the US Open–is as Instagram-worthy as it is delicious. It’s made with vodka, fresh lemonade, a raspberry liqueur such as Chambord, and is of course garnished with a spear of honeydew melon balls to mimic tennis balls.
To put my own fun twist on it, I made a homemade raspberry-ginger lemonade in place of the raspberry liqueur, and topped it off with a little prosecco. The cocktail itself is on the stronger side and is meant to pour over a glass full of ice, but you can always reduce the amount of vodka, or skip the alcohol entirely and mix the lemonade with seltzer.
—Nea Arentzen
Ingredients
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FOR THE RASPBERRY-GINGER LEMONADE
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1 1/4 cups
(247 grams) granulated sugar, divided
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1 cup
(170 grams) fresh raspberries
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2 tablespoons
(30 grams) freshly grated ginger
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3 cups
(24 ounces) water, divided
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2 cups
(16 ounces) freshly squeezed lemon juice (from around 7-8 lemons)
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1/4 teaspoon
Diamond crystal kosher salt
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FOR THE BATCHED COCKTAIL
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All of the raspberry ginger lemonade (5 cups/40 ounces)
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18 ounces
vodka
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1
bottle Prosecco to top off
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1/2
honeydew melon, scooped into balls
Directions
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In a medium saucepan over medium heat, combine the raspberries, ½ cup of the granulated sugar, all of the ginger, and 1 cup of the water. Cook, stirring occasionally until the sugar has dissolved while also mashing the raspberries with a wooden spoon or spatula to release their juices. Let it come to a boil (it’s going to look very liquidy, not like a syrup or jam). Let simmer until the water thickens slightly, the raspberries soften and break down, and the ginger is infused, about 12 minutes. Pour it through a fine-mesh sieve into the measuring cup or bowl with the lemon juice, discarding the seeds and ginger pulp.
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Wipe the saucepan clean, then in the same saucepan, heat the remaining ¾ cup sugar and 2 cups water just until the sugar dissolves. Mix together with the raspberry-ginger base.
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In a large pitcher, combine the raspberry-ginger lemonade and vodka. Chill it in the refrigerator until ready to serve, then pour it over a glass of ice and top it off with prosecco. Add melon balls to a toothpick and serve with the drinks.
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