Better Drinks Take Flight

While the Golden Age of aviation conjures images of Martinis sipped from the comfort of roomy seats, nowadays the reality faced by frequent flyers is far less gilded. Still, despite limited space and access to fresh ingredients, airlines have introduced increasingly sophisticated drink offerings thanks to partnerships, sommeliers, and even bar pop-ups. As we hit peak travel season, consider this your guide to drinking better in the air.

Mind the (Bar) Cart

Seasoned flyers will be familiar with the standard, ready-to-drink beverage options offered on board. But airlines are recognizing the appeal of offering unique serves by going local. Delta, whose main hub is in Atlanta, offers Tip Top canned cocktails, formulated in collaboration with bartender Miles Macquarrie of Decatur’s Kimball House. Pacific Northwest-based Alaska Airlines serves Straightaway canned cocktails and Stumptown coffee from Portland, Oregon, as well as a custom-brewed IPA from Seattle’s Fremont Brewing and the nonalcoholic Electro Lime Cerveza from Northern California’s Best Day Brewing. United embraces its Midwest roots with cans of the cult-favorite craft beer Two Hearted IPA from Michigan brewery Bell’s. British carrier Virgin Atlantic doubles down on zero-proof cocktails by curating a menu with the NA spirit Seedlip.

Even the flight route can play a factor. “The Hawaiian route has a Blue Hawaiian cocktail,” says Delta flight attendant Wisa Srisoda. “When we go to Japan, they offer sake.”

Some airlines also offer quality spirits. Alaska serves Buffalo Trace and Aviation Gin, while Delta features Du Nord Foundation Vodka among its offerings. Meanwhile, Virgin Atlantic shakes up its own cocktail, the Virgin Redhead, with Aviation Gin, fresh lemon juice, strawberry liqueur, and raspberry purée.

Bringing bespoke cocktails on board presents its own set of challenges, but airlines are increasingly looking to collaborations. Japan Airlines recently tapped Shingo Gokan of Okinawa bar El Lequio and Sip & Guzzle in New York City to create in-flight menus. “Collaborating with airlines has been a dream of mine for a long time,” Gokan says. “The space on board is limited, and the materials we can use are very restricted. We also need to simplify operations significantly for the busy cabin crew.” Gokan’s cocktail list includes a Japanese Old Fashioned and NA cocktails, like an alcohol-free Singapore Sling made with cascara juice. He also uses his own awamori liqueur, Kokuto de Lequio, for Kokuto Espresso Martini and Kokuto Milk. 

Private airline La Compagnie hosts trans-Atlantic bar pop-ups, such as with Emanuele Balestra, bar director for Cannes’ Hôtel Barrière Le Majestic. Recently, it collaborated with New York City’s Overstory and historic Milanese aperitivo bar Camparino in Galleria. Cocktails were made at cruising altitude by Tommaso Cecca of Camparino and Harrison Ginsberg from Overstory. “It provides a rare and exciting opportunity for people to experience bars from foreign places in their local market, including places they’ve dreamed of going, or familiar favorites from past travels,” says Ginsberg.  

In-Seat Mixology

Austa Somvichian-Clausen, a drinks and travel-focused journalist and the founder of New York City sapphic pop-up bar grotto, offers practical advice for approaching airplane drinks. “Generally, stirred cocktails work best on a plane since you most likely won’t have a shaker on hand and will be able to avoid making a mess,” she says. In a video series for Cosmopolitan, Somvichian-Clausen highlighted how to make some basic in-flight cocktails. “I tried to pick cocktails that are easy to love and easy to make.” Her current favorite? The Kalimotxo. “I make it all the time now when I’m in the air, since it’s low-ABV and only two ingredients: Coca-Cola and red wine,” she says. 

While it is against FAA regulation to consume your own booze on board, Speakeasy podcast co-host Greg Benson recommends packing ingredients for mixing, such as fresh lime juice and agave syrup. “My tip is to mix those two together in a 100ml bottle before you go through security. Start at 50/50, and then adjust based on whether you like them tart or sweet,” explains Benson. “When you’re at 30,000 feet, grab a tequila on the rocks and a spare cup. Toss that back and forth with your lime-agave mix between the cups six or seven times to get a suitable ‘shake’ in flight.” Meanwhile, Overstory’s Harrison Ginsberg notes that you can’t go wrong with a classic. “Sometimes simple is best. A whiskey soda or a Gin & Tonic are both great staples,” he says. 

The Wine List

“Glasses of Champagne are a must on the plane,” says Xavier Thuizat. He’s the newly appointed head sommelier of Air France and head sommelier at Paris’ Hôtel de Crillon. The airline’s customers enjoy more than a million bottles of Champagne each year. “In fact, Air France is the only airline company in the world to offer Champagne glasses to their clients in economy class,” says Thuizat. His plan is to curate a wine list highlighting the most prolific wine regions of France and promote them in every cabin, from economy to first class. “I have chosen to work with French producers who share the values that inspire me, such as sustainability and respect for top wine and Champagne houses.” 

In keeping with their pop-up cocktail events, La Compagnie also hosts winemakers on board for tastings, such as Piper-Heidsieck Champagne. Emirates’ tiered wine program is well known for its exceptional bottles like Château Mouton Rothschild 2004, available in first class, while economy class guests can sip splits of Moet & Chandon Imperial Brut.

Singapore Airlines works with wine pros, including Master of Wine Jeannie Cho Lee, to curate their onboard wine lists. First-class selections include access to prestige bottles like Krug Grand Cuvées and Taittinger Comtes de Champagne. Alaska Airlines pours glasses from Oregon winery Sokol Blosser, while Delta offers sparkling wines from Une Femme. Beyond the essential glass of bubbles, Thuizat prefers a bolder pour. “As the flavor of a drink is reduced during a flight, I always appreciate a glass of red wine that keeps it tannin,” he says.