Mile-High Mixology: Crafting Cocktails at 35,000 Feet
We’ve all been there. Just after clearing 10,000 feet you hear a familiar “Bing Bong.” You see the flight attendants begin tinkering around carts and make their way into the aisle. Arguably, one of the most heard things comes next, “Can I get you something to drink?” Of course, there is something about flying in the air that makes ginger ale taste better. A plastic cup, embossed with the airlines logo is handed to you. Hopefully, with “Good Ice.” You know what I’m talking about. That nuggety, crunchy pellet ice like the kind you get at Sonic. If you are one of the lucky, you’ll receive glass.
During my time as flight crew, it was always good to be able to interact a bit more with the passengers for a minute. Of course, when they order a Diet Coke, you secretly die inside. I swear the foam of a Diet Coke is a flight attendants horcrux. Luckily, you quickly learn that Diet Coke goes before the ice, because of some chemical reactive that I didn’t bother to learn about in a high school classroom. Even more arguably is that a huge population of air travelers love a nice glass of tomato juice. I have no idea why. If we want to go once step further… the spicy tomato juice. Just sitting here typing about it brings the smell back. There is no smell worse… well yes there is, than the smell of a can of spicy tomato juice. We are getting to the topic I promised, just stick with me.
Why not spice things up a bit, instead of a vodka soda, or a gin and tonic. Wow! Look at you with your standard beverage cart swill. Perhaps it’s the part of me that was always trying to have a decent option for passengers, because there are people who think you are a bartender. I was once asked for a margarita. WHERE IN THE HELL DO YOU THINK I PLUG IN MY BLENDER? During the Presidential Inauguration of Donald Trump’s first Presidency, I was actually flying into Washington D.C. the morning of from Burlington. With a very empty first class, a woman asked for a cocktail that wasn’t too sweet, or fizzy and didn’t make her look like she was an alcoholic. Ma’am. It is 545 AM, and the sun hasn’t even started to rise. Water would make you not look like an alcohlic. We ended with one half mini of vodka, a splash of ginger ale, sprite, and cranberry apple. Lord.
When I flight internationally, or on a long-haul, I definitely like to start with a sparkling wine or champagne. It’s true I usually just have a Woodford with one ice cube, but then I got to thinking…WHAT IF WE COULD ACTUALLY IMPROVISE COCKTAILS IN THE AIR? Yes, I’m very well aware I didn’t just invent the light bulb, but you might see one of these and think… that could be tasty.
CONSIDER THIS MY LIABILITY DISCLAIMER. I DON’T APPROVE OR ENCOURAGE CONSUMPTION OF ALCOHOL. Plus, there are actual Federal Aviation rules about this topic. More about that later. First let’s talk the fun stuff.
Mile High Mimosa – Champagne (or whatever sparkling wine they have) plus OJ.
Airplane Old Fashioned – Ask for a whiskey, a sugar packet, and an orange slice. Stir and enjoy.
Jet-Set Spritz – Mix sparkling wine with club soda and ask if they have an orange slice to mimic an Aperol Spritz.
DIY French 75 – Champagne, gin, and a splash of lemon juice (if available).
Espresso Martini Hack – Order vodka and coffee, add sugar, stir, and pretend it’s fancy.
Spiked Hot Chocolate – Hot chocolate + Baileys or whiskey. A winter flight essential.
Baileys Iced Coffee – Mix Baileys with coffee and a little ice for a smooth ride.
The First-Class French Kiss – Champagne, a splash of Grand Marnier (BYO mini bottle), and a sugar cube. Let the sugar dissolve for a slow, luxurious sip. Bonus: Request a lemon wedge for a citrus twist.
Cloud Nine Nightcap – Whiskey, chamomile tea, a drizzle of honey (ask for a tea service and steal the honey packet), and a lemon wedge. It’s like a smooth landing for your soul.
Sky-High Negroni – Order a gin, a vermouth (sometimes available), and BYO Campari mini. Stir with an ice cube and enjoy a high-altitude aperitif.
The Transatlantic Tropic – Rum + pineapple juice + ginger ale. Add a squeeze of lemon or lime if they have it, and suddenly, your economy seat feels like a Caribbean resort.
Mile-High Manhattan – Order whiskey and a can of Coke, then ask for a cherry from their drink garnish stash. Stir and pretend you’re at a speakeasy in the sky.
The "High" Tea Martini – Order gin and hot water with an herbal tea bag (earl grey or chamomile are best). Let the tea steep in the gin for a makeshift infused martini. A sugar packet makes it smoother.
Coconut Jet Lag Cure – BYO coconut water (TSA-friendly), mix it with vodka or rum, and add a lime wedge if available. Hydrating and boozy.
The Skyfall Cider – Whiskey, apple juice, and a cinnamon packet (sometimes available with tea). It’s fall vibes in a cup, even if you’re flying over the tropics.
The Layover Luxe – BYO mini bottle of St. Germain (elderflower liqueur), mix with gin and a splash of sparkling water. The best way to feel fancy in a cramped seat.
OF COURSE, there are actual rules about bringing your own alcohol on board. It’s actually prohibited. I’m not suggesting that you break FAA Regulations. AT ALL. Some airlines carry different alcohol and mixer comments. For a complete list, check the menu in the seat pocket in front of you. See… I still have it.
121.575 Alcoholic beverages.
(a) No person may drink any alcoholic beverage aboard an aircraft unless the certificate holder operating the aircraft has served that beverage to him.
If you really want to go all in, pack a TSA-friendly travel cocktail kit with tiny bitters, a citrus spritzer, or even a tiny spoon for stirring. Which one are you trying first?
#MileHighMixology #SkyHighSips #CocktailsAtCruisingAltitude #FirstClassCocktails #JetSetSips #MayfieldCoTravel
