How to Pair Airline Snacks and In-Flight Cocktails, According to Bar Pros

An airplane can feel like a surprisingly difficult place to get a decent cocktail. Far removed from the golden age of commercial air travel, modern in-flight offerings often feel relegated to a shot of liquor mixed with simple sodas, tonics, or juice, but very little by way of classic modifiers like bitters, syrups or liqueurs.

Still, whether celebrating the start of a vacation, the end of a business trip, or just trying to ease your way through stress-inducing travel, few situations necessitate a decent drink as much as a flight. However, unless you’re willing to MacGvver a seatback cocktail program, you may need to adjust your expectations. Chances are, few airlines will have the ability to provide you a world-class Martini with the tools they have in the air, so it’s often best to lean into low-fuss mixed beverages.

Also, as anyone who’s ever been on a flight next to a passenger who’s had one too many drinks can attest, it’s important have something to snack on while you sip. Those tiny bags of mini pretzels the airline provides probably won’t quell the hunger pangs, so it’s often best to stop by a proper snack shop in the airport to stock up before boarding.

So, when you’re miles in the air, what should you be sipping and snacking on? We asked 6 drink experts how they hack the airplane mini bar.

Bourbon and Soda + Salted Almonds

Author and chef Alon Shaya oversees restaurants in New Orleans (Saba, Miss River and Chandelier Bar), Denver (Safta), the Bahamas (Silan), and Las Vegas (Safta 1964), which means spending a lot of time in the air. When he’s traveling between the four destinations, he sticks to a bag of salted almonds and classic bourbon-and-soda highball, with two lime wedges.

“It’s a drink that works well with watching a movie and taking my mind off of work for a bit plus, it’s soothing on a late-night flight,” says Shaya. He suggests asking for soda and lime on the side so you can mix the drink to your taste.

Gin and Juice + Olives

“My go-to plane cocktail is super simple,” says Ivy Mix, who co-owns Leyenda, Fiasco Wine and Spirits, and Whoopsie Daisy, and globe-trots for Speed Rack events. “I love gin and juice while flying. You get that vitamin C from the orange juice and a little juniper blast from the gin. I also put a tiny pinch of salt in.” Mix recommends pairing the drink’s herbal notes of gin with a plate of olives.

Bloody Mary + Jetlag

MasterClass host and Delola partner Lynnette Marrero’s go-to plane cocktail is a Bloody Mary. Lately she’s seen more airlines stock up on craft mixers, like those from Filthy, that help to increase the quality of the brunch classic. But she also advises taking measures into your own hands.

“I like to bring some travel-size Tajin to add some extra zing and some baby Tabasco to add more spice,” says Marrero. “I ask for a lemon or lime to rim the glass with Tajin, then squeeze it into the cocktail. I love pairing these with pretzels.”

Tess Posthumus, the owner of several top Amsterdam bars, including Flying Dutchman Cocktails, Dutch Courage, and Belly of the Beast, agrees. “Bloody Marys are my favorite drink on a plane, for when you crave that much-needed savory note,” she says. If you’re not a vodka person, Posthumus recommends trying gin to create a Red Snapper, or tequila for a Bloody Maria.

Kalimotxo + Mezze Platter

Mix also loves a no-fuss Kalimotxo, an equal-parts red wine and cola cocktail from coastal Spain. “It's a fantastic way to mask the flavors of a not-so-premium red wine while getting a sugary pick-me-up,” she says. The Basque drink also works well with the mini platters of cheeses, olives, almonds, and other mezze essentials offered on most flights. (Though if she has foresight, Mix says she’ll sometimes bring a travel-sized bottle of vermouth for making Manhattans or Martinis at her seat.)

Tom Collins + Tiny Pretzels

Drew DeLaughter, the co-owner and general manager of Saint-Germain in New Orleans, finds that “old-man drinks are back and there’s no better opportunity to lean into it than on a flight.”

Specifically? He’s sipping a Tom Collins — sugar, lemon juice, gin, and club soda — while snacking on a bag of mini pretzels. DeLaughter knows finding fresh lemon juice and simple syrup during a flight is tricky but has a workaround. “I like to get a lemonade at the airport, bring it on board, drink about half, then doctor it up with a mini of gin and some soda water,” he says.

Mimosa + Sunchips

Ian Alexander oversees the bar at The Dead Rabbit’s New York City, Austin, and Washington, D.C., locations, and swears by mid-air Mimosas. “If the airline you’re flying makes them, well, happy days,” says Alexander. “If not, order yourself a glass of OJ and a prosecco and combine them to taste. It’s perfect with any bag of salty snacks, though I tend to reach for almonds or Sunchips.” His preferred ratio is one part juice to three parts wine.

Tequila Sunrise + Breakfast Sandwich

W Philadelphia director of bars and lounges Isai Xolalpa Blake’s drink of choice depends on the flight’s time of day.

“If it’s on the earlier side, I make an in-flight take on the Tequila Sunrise,” says Blake. “It’s an easy combination: tequila, orange juice, cranberry juice, a pack of brown sugar (instead of grenadine), and a scoop of ice. The addition of brown sugar brings the cranberry juice closer to the flavors and sweetness of grenadine, typically, in this cocktail.” If he’s flying later in the day, he opts for Ranch Water, a hassle-free combo of tequila, soda, water, and lime.