Add The New York Post on Google From Honey Deuce to Honey, Don’t.
Party boys and girls are turning up their noses as the US Open’s drink of choice is now pre-mixed and served on tap — a change they say amounts to flat-out deuce abuse.
A dissatisfied honey dudester ignited a debate this week after whining that there’s been a noticeable drop in quality of the $23 mixed drinks since the Open’s bartenders started to rely on batches rather than concocting the drinks with fresh ingredients on demand.
“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 comments, with many defending the vodka-and-raspberry lemonade’s quality while dozens of others drunk with fury agreed with Commodari that the taste just isn’t the same.
The event’s mixologists knocked down the criticism, defending the tap option as just as good if it were mixed on the spot, but one expert said the sensitive sippers have a point — with some caveats.
“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 locations 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 losing its flavor more quickly than stronger-tasting drinks, he said.
But if the batches are being made and gulped down by the gallon like they were last year — when cocktail enthusiasts waited in 30-minute lines for the drink — then fans shouldn’t notice a difference between the tap and to-go drinks.
Not all the bars at the US Open are relying on batched cocktails this summer, and the tap option has been around for years.
Grey Goose could not say if it increased the number of taps for the 2026 tournament after binge-drinking the liquored juice turned into its own sport last year, 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 changed, and draft service is not new to the US Open. Select Honey Deuce Express locations have used it for several years to serve fans efficiently during one of the busiest sporting events 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.”
