Quick and Easy

Big Batch Honey Deuce Spritz with Raspberry-Ginger Lemonade

August 26, 2024
5
1 Ratings
Photo by Nea Arentzen
  • Prep time 10 minutes
  • Cook time 1 hour
  • 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

What You'll Need
Ingredients
  • FOR THE RASPBERRY-GINGER LEMONADE
  • 1 1/4 cups (247 grams) granulated sugar, divided
  • 1 cup (170 grams) fresh raspberries
  • 2 tablespoons (30 grams) freshly grated ginger
  • 3 cups (24 ounces) water, divided
  • 2 cups (16 ounces) freshly squeezed lemon juice (from around 7-8 lemons)
  • 1/4 teaspoon Diamond crystal kosher salt
  • FOR THE BATCHED COCKTAIL
  • All of the raspberry ginger lemonade (5 cups/40 ounces)
  • 18 ounces vodka
  • 1 bottle Prosecco to top off
  • 1/2 honeydew melon, scooped into balls
Directions
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

Nea Arentzen

Recipe by: Nea Arentzen

Test Kitchen Content Creator & Recipe Developer at Food52

1 Review

slkollar September 4, 2024
Looks great! Can't wait to try it. Where do we find the glass? It's beautiful!