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Do you have a drink you consistently order on every flight? I don’t have a go-to airplane cocktail, but I do notice the huz never orders beer on board (too warm). Flipping through the May, 2014 issue of Bon Appétit magazine, I came across some great suggestions for in-flight cocktails. These hacks might just transform air travel for you, especially if you’re flying coach.
It’s unlikely airlines (except for South American ones) would have Cachaça (sugar cane brandy) on hand, but you can make a fun drink out of rum or vodka that’s similar in taste to the Brazilian national cocktail. Smash one raw sugar cub in a cup and add as many lime wedges as you can pilfer. Use your mini airplane bottle of rum or vodka as a muddler before filling with ice and topping with the alcohol.
All the necessary ingredients are available to make a delightful G&T: gin, tonic, limes, ice, but why not amp it up? Score yourself a mini set of Bitter Truth’s Old Time Aromatic Bitters and tote in your carry-on. Simply pour gin over ice and add a few dashes of bitters. Some like to garnish with a lemon wedge and traditionalists are likely to frown upon the ice, but who cares? A good rule of thumb is 3 drops of bitters to 2 ounces of gin (Plymouth or London Dry gin preferred).
Continuing on the gin front, combine sugar, lemon juice and ice. Top with gin and club soda. Omit the sugar and swap out the lemon for lime juice and you’ve made yourself a Gin Rickey.
You’ll need those travel-size bitters to make Mad Men’s favourite cocktail. Add a sugar cube to your glass and wet with a few dashes of Bitters and a splash of Club Soda (or plain water). Mash with a spoon, end of a blush brush or whatever you have on hand, before adding ice. Top with 2-ounces of rye whiskey (or bourbon, if that’s your bailiwick).
On Canadian flights you’ll find Clamato juice, but it’s Bloody Mary Mix on U.S. flights. Pour these tomato-based juices half way into an ice-filled cup and top with beer. Solves the warm beer issue and the juice ensures you don’t get too tipsy too fast. Be sure to snag a lime wedge and break out a 3-ounce bottle of Louisiana Hot Sauce if so inclined.
Make it Sour
You can easily make a brandy, rum or whisky sour while hunkering down in coach class. Melt sugar with a a few lemon wedges before adding ice. Top with the brown booze of your choice.
A proper Caesar combines vodka, Clamato juice, a few dashes of Worcestershire, Tabasco, lime juice and a salted rim. You’ll likely have to forgo the garnish that ranges from a stalk of celery, candied bacon, pickled green bean, etc…. but hey, you’re not on a private jet, now are you? You can procure limes and salt from the in-flight attendant and mini-bottles of Tabasco that meet the liquid requirements can be brought on board. Worcestershire is going to be your issue, but if they serve spicy Clamato juice, you’ll find it’s an adequate substitute for the tamarind-infused condiment.
Do you have a go-to airplane drink? I’d love to hear what it is.
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