"There is no environment more hostile to our senses than an airplane. In her book, Naglich explains how the recycled, stale cabin air dries out our noses and mouths, effectively muting our taste receptors. This means nothing tastes the way it should at 35,000 feet, so the cocktail you're making needs to be packed with flavorful components, otherwise it won't taste like much of anything."
"For insight into the best possible cocktails to enjoy on an airplane, we spoke with three experts: Noah Rothbaum, author of The Whiskey Bible; Brian Grimsley of ALB Vodka; and Akuila Batiweti, Chief Customer Officer for Fiji Airways. They shared their expertise on which ingredients to pick for in-flight cocktails, the best flavors you can still enjoy at altitude, and what tools you need to mix your own drink without leaving your seat."
Airplane cabins present unique challenges for enjoying beverages due to recycled, stale air that dries out nasal passages and mouths, effectively dulling taste receptors. Cocktails consumed at 35,000 feet require intensified flavors to taste properly. To enjoy creative drinks during flights, passengers should assemble a portable cocktail kit beforehand with carefully selected ingredients suited to high-altitude conditions. Experts including whiskey and vodka specialists recommend planning ahead and choosing components that maintain flavor intensity despite the hostile sensory environment of aircraft cabins.
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