High in the Sky

High in the Sky

Airlines are once again pouring high-end bottles and cocktails. Is it just another way to bilk us even more for services that were once gratis? You bet. Do we care? Nope. Mommy and daddy want a decent drink. Welcome to the new mile-high clubs.

[The Wine]

Delta has one of the better wine programs in the air, with a selection curated by Master Sommelier Andrea Robinson. Her long, diverse list includes a 2005 El Coto de Imaz Rioja Reserva, and Jacquart’s Brut Mosaïque Champagne.
>The Order: 2001 Château La Rame Sémillon, Sainte-Croix-Du-Mont

[The Punch]

Air Tahiti Nui
Air Tahiti Nui offers a slew of signature drinks made with French Polynesian ingredients, like a Cuba Libré mixed with the local vanilla-bean-infused Manutea Rhum.
>The Order: The Tahitian Rum Punch (pineapple, orange and passion fruit juices, local sugar cane spirit and local Manutea Rhum)

[The Bar]

Virgin Atlantic
Upper Class fliers can hit the 8-foot-long, fully stocked bar. Sidle up mid-flight, while Vivienne Westwood-clad bartenders pour the airline’s signature Virgin Redhead (sparkling wine, berry liqueurs, Bombay Sapphire and fresh raspberries).
>The Order: The Golden Girl (Grey Goose Vodka, lime juice, pineapple juice, Cointreau and Prosecco)

[The Cocktail]

Singapore Air
This luxe airline has the best in-flight cocktail menu. Be sure to try the  famous Singapore Sling (they serve nearly half a million each year), and explore the airline’s take on classic drinks (it’s a long flight).
>The Order: Singapore Silver Kris Sling (a version of the original, with gin, Cointreau, orange juice and Champagne)

[The Beer]

Jet Blue
Most carriers have yet to leave watery-lager runway. Thankfully, Jet Blue now serves Brooklyn Brewery and Sam Adams. While we would prefer even more craft beer choices, the bargain airline still deserves a tip of the skycap.
>The Order: Brooklyn Brewery Summer Ale

Published on July 22, 2013
Topics: Global Travel, Travel Tips, Travel Trends
About the Author
Joseph Hernandez

Hernandez is a Chicago-based writer and editor obsessed with wine, food and being an oft-misguided know-it-all. WSET certified, his work has appeared in various print and digital publications, including National Geographic's Intelligent Travel blog, Food RepublicModern Luxury's Men's Book and Chef Marcus Samuelsson's blog. When he's not drinking Champagne or funky Loire Valley reds, you can find Hernandez documenting his latest meal or day trip on Instagram.

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