Sam Commodari, a Maryland-based influencer, ignited a viral backlash after slamming the US Open’s decision to serve its signature $23 Honey Deuce cocktail pre-mixed from taps rather than crafted fresh.
The 2026 tournament’s party crowd has discovered that their beloved pink vodka-and-raspberry lemonade refresher now flows from draft lines at select locations, and Commodari, 28, made sure his 47,000 Instagram followers knew exactly how he felt about the switch. He posted a video critique this week that quickly circulated beyond his audience, tapping into broader frustration about whether a premium-priced cocktail deserves premium preparation.
“Now the Honey Deuce is on draft, and that has significantly decreased the quality of the cocktail,” Commodari wrote on Instagram.
He drew a sharp line between casual and luxury expectations. “If it’s a $10 drink on draft, you can’t really complain,” he continued. “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.”
The comments section beneath his post became its own battleground. Defenders of the drink pushed back against the quality complaints, insisting the batched version holds up fine. Dozens of other commenters, though, sided with Commodari’s gripe that the taste simply is not the same when it emerges from a tap instead of a shaker.
Grey Goose, the vodka brand behind the Honey Deuce since its 2007 debut, moved quickly to swat down the criticism. Nick Mautone, the cocktail’s creator, defended the draft format as a legitimate service method rather than a corner-cutting measure.
“As a bartender, I can tell you that serving a cocktail on draft does not mean compromising quality,” Mautone said in a statement to The Post. “Some of the best bars around the world feature draft cocktails on menu.”
Mautone emphasized that nothing about the recipe itself has changed, and noted that the tap option is not actually new to the tournament. “The Grey Goose Honey Deuce recipe has not changed, and draft service is not new to the US Open,” he said. “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.”
He added that quality control measures keep the batched product consistent. “Each batch undergoes quality-control testing to ensure the cocktail maintains the same flavor, balance and consistency guests expect,” Mautone 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.”
Not every bar at this summer’s Open relies on batched cocktails, and the tap system has cycled through previous tournaments without drawing this level of scrutiny. Grey Goose declined to specify whether it expanded the number of draft locations for 2026, a year after demand for the drink turned into something of a spectator sport itself — enthusiasts waited roughly half an hour in line during the 2025 event, guzzling the cocktails by the gallon.
Miguel Munoz, beverage director at Renwick Hospitality Group, offered a more nuanced take that partially validated the complainers. His Manhattan and Brooklyn venues serve their own Honey Deuces during the US Open season, giving him direct experience with both preparation methods.
“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,” Munoz explained. “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 versions of this particular drink face a steeper freshness cliff than stronger-flavored cocktails, Munoz noted. The delicate balance of vodka, raspberry lemonade, and honeydew garnish loses its edge faster than heartier alternatives. Still, he allowed that if the turnaround is rapid enough — matching the breakneck consumption pace seen in 2025 — most drinkers probably would not detect a meaningful gap between tap and made-to-order versions.
The Honey Deuce first appeared at the US Open in 2007 and has since become inseparable from the tournament’s identity, its honeydew melon ball garnish mimicking a tennis ball. The drink’s price has climbed steadily, reaching $23 this year, while its cultural footprint has expanded through social media posts and celebrity sightings. Last year’s frenzy of 30-minute waits and heavy consumption established the cocktail as an event in itself, creating the very operational pressure that batching is meant to solve.
The US Open continues through September 13 in Queens.