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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.

See also  Top 10 Dutch Vodka Brands
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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