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Honey Deuce

The Honey Deuce is a refreshing and fruity cocktail, perfect for warm days or any occasion. Combining the smoothness of vodka with the tangy sweetness of lemonade and a hint of raspberry from Chambord, this drink is elegantly garnished with skewered honeydew melon balls, making it as beautiful as it is delicious.

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Honey Deuce

Honey Deuce

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Chambord, Chambord cocktails, honey cocktails, Honey Deuce, honeydew cocktails, Lemonade, Vodka
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.25 oz vodka
  • 0.5 oz Chambord
  • Lemonade chilled, to top
  • 4 honeydew melon balls for garnish

Instructions

  • Fill a chilled highball glass with crushed ice.
  • Pour vodka over the ice.
  • Top off the glass with chilled lemonade, filling it just below the rim.
  • Gently pour Chambord over the top, allowing it to slowly infuse the drink.
  • Skewer honeydew melon balls and place them on top of the glass as a garnish.
  • Serve immediately and enjoy your Honey Deuce cocktail!

Notes

Pro Tips
  • For an extra chilled drink, keep the vodka and lemonade in the fridge before mixing.
  • To create a layered effect, pour the Chambord slowly over the back of a spoon to allow it to float on top of the lemonade.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Honey Deuce is a crisp and refreshing cocktail that perfectly balances the tartness of lemonade with the sweetness of Chambord. The vodka adds a smooth, clean base, while the honeydew melon balls provide a fresh, fruity garnish that complements the drink’s flavors. Ideal for warm weather or as a light, elegant cocktail for any occasion, the Honey Deuce is both visually stunning and delightfully refreshing.

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Honey Deuce
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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