There is one thing that all travelers do when they arrive at an airport, regardless of the time – hit the bar.
For those who are inclined to enjoy a drink before boarding, travel and lifestyle brand experts The Points Guy UK explain that there is a reason why we are leaving all rules about drinking before lunch.
& # 39; The sense of time disappears and the romance of travel is heavily in the air & # 39 ;, says Nicky Kelvin, content director.
& # 39; Passengers from all over the world come together from different time zones in a safe space, which often means that the guilt of drinking or shopping is not present in the same way as in the outside world. & # 39;
Not only that, but there is an even better experience with some of your favorite liqueurs, because the taste changes when you are in the air.
Travelers tend to the airport bars regardless of the time of day because they throw the usual rules for a drink out the window
& # 39; Part of it is physical. The lack of humidity and air pressure interferes with our taste receptors and engine noise also plays a role in dampening our taste and sense of smell.
& # 39; Then there is the psychological side. Unless you are on a journey without work, there is usually a feeling of excitement about what awaits us. You are on an adventure and it would be rude not to raise a glass there & # 39 ;, travel blogger Amanda Woods explains.
American sommelier Bobby Stuckey also agrees and explains: & # 39; Our daily rhythms change when we enter an airport and board a plane, so we are entitled to an early-cocktail cocktail. & # 39;
Wine and Champagne moments
When you fly high, the taste of champagne and wine can change, while Michael Hill Smith, Australia's first master, advises the best who work in the air.
Michael Hill Smith, who tastes wine on the ground and in the air, says that wines that are more aromatic and boisterous, such as Riesling and Sauvignon Blanc, work best.
Some research by the German airline Lufthansa has shown that the Bloody Mary was requested more in the air than beer
& # 39; Wines with good vivid fruit are good in the air, including Australian wines, which are known for their delicious, intense fruit flavors, & Michael adds.
Thanks to the bubbles that bring out their aroma, Champagne and sparkling wines do well in the air, although they generally do not seem as aromatic or fulsome in the air.
The Bloody Mary club
The German airline Lufthansa noted that they served as much tomato juice as beer in the air and contacted a research organization in Munich, the Fraunhofer Institute.
Researchers placed people in a flight simulator complete with cabin pressure and engine noise and discovered that the test subjects consistently rated tomato juice as fresh and better in the fake aircraft than in a normal environment.
This tasteful cocktail is bursting with dusty taste or smell, is packed with vitamins and minerals and is rich in lycopene, which has been shown to reduce inflammation.
Drinkers looking for the perfect G&T should opt for specialist gins that are perfect for drinking on an airplane
British Airways has released a gin specially designed to be consumed in the air so that they can perfect the taste for gin travelers.
When it comes to choosing a gin from the beverage cart, says Antony McNeil, Global Food and Beverage Director of Singapore Airlines, that they are looking for a ghost with a balanced fresh taste and light botanical tones.
& # 39; A bit like wine, we look for gins that are less bitter and that work well during the flight. & # 39;
Whiskey a go-go
When it comes to whiskeys, scotches and bourbons, those with stronger aromatic profiles are at the top.
Right on the rocks and a simple scotch and soda are all popular choices.
If you want to mix things up a bit, you can also make an egg-free twist on a Whiskey Sour with the simple ingredients you need on the plane.
Just add bourbon, sugar from a package and the juice of a few slices of lemon and stir.
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