Key Takeaways
- The Honey Deuce is celebrating its 20th year at the US Open after debuting in 2007.
- Sales have surged from an initial batch of 25,000 at $12 each to approximately 800,000 drinks at $23 last year.
- USTA National Tennis Center COO Danny Zausner admitted: “I’d be lying if I said I had the foresight to think that 25,000 was going to turn into 800,000.”
Flushing Meadows celebrates two decades of its signature cocktail
The Honey Deuce has firmly embedded itself into the fabric of the US Open, matching the on-court drama across Flushing Meadows from the outside courts to the luxury suites. Marking its 20th year, the Grey Goose vodka-infused drink has carved out a status in tennis lore comparable to Wimbledon’s Pimm’s Cup and the Kentucky Derby’s mint julep.
Its steady rise from a fresh tournament addition in 2007 to an international sporting phenomenon has moved in lockstep with the boom of social media. Beyond the refreshment itself, the cocktail’s collectible plastic cup serves as a prime attraction. Each cup features the names of every past US Open champion, printed in progressively smaller font as the tournament’s history expands. The cups have become hot items on the secondary market, frequently appearing on eBay and often running out of stock on-site before championship weekend arrives.
From Churchill Downs inspiration to a stadium sensation
The concept came together after Danny Zausner, chief operating officer of the USTA Billie Jean King National Tennis Center, attended the Kentucky Derby and noticed the sheer power of commemorative drinkware.
“I saw women with their gorgeous hats and four-inch heels and they’d literally be walking around with a half a dozen glasses because they were mementos,” Zausner recalled. “There was not a real social media presence then but for them that meant you arrived – you were at the Derby.”
The beverage—crafted from vodka, lemonade, and raspberry liqueur—made an immediate splash during its inaugural run in 2007 by selling all 25,000 drinks prepared, then priced at $12. The scale has exploded since, with sales reaching roughly 800,000 units last year at $23 apiece.
“I’d be lying if I said I had the foresight to think that 25,000 was going to turn into 800,000,” admitted Zausner.
The massive operation behind the melon balls
Restaurateur Nick Mautone created the original recipe, adding a trio of honeydew melon balls designed to resemble tennis balls as the finishing garnish. Supplying that distinct visual requires an enormous logistical effort, with a dedicated crew hand-scooping between 2.5 million and 3 million melon spheres to satisfy fan demand throughout the fortnight.
Behind the scenes, hospitality partner Levy oversees the blending of the drink on an industrial scale. “Levy has a team whose sole purpose is to take these casks, pretty much the equivalent of a beer keg on a slightly smaller scale, and pre-batch the exact amount,” Zausner explained.
Online culture continues to fuel the craze. The US Open credentialed about 100 digital creators this year, setting aside 20 spots strictly for food and drink coverage. The formula has even crossed oceans: the Australian Open partnered with Grey Goose to introduce the Grey Goose Lemon Ace in 2025, which surpassed 100,000 sales in its first tournament.
