Why Drinks Style Totally different on Planes & the Greatest Cocktails to Order

The creation of this article included the use of AI and was edited by human content creators. Read more on our AI policy here.

You’ve probably noticed it before: that glass of wine you ordered somewhere over Kansas tastes dull, or your go-to whiskey sour seems weirdly off. You’re not imagining things. Your taste buds are literally working differently at 30,000 feet, and understanding why can transform your in-flight drinking experience.

What’s actually happening to your palate up there

The cabin environment creates a perfect storm of sensory interference. Nutritionist and food writer Joy Skipper told Condé Nast Traveler, “Flying can have a noticeable effect on our taste buds due to the low humidity, which can drop as low as 10-20%. This dry environment can impact the mucous membranes in our mouths and noses, reducing our ability to taste and smell. The lower air pressure at high altitudes can also affect taste perception—sweet and salty tastes less prominent, whilst bitter, sour and spicy flavors are unaffected.”

That 10-20% humidity is lower than what you’d experience in most desert climates. Your nose and mouth dry out, and since smell accounts for a significant portion of how we perceive flavor, you’re essentially tasting with a disadvantage.

The pressure shift matters too. Cabin pressure typically equals what you’d experience at 6,000 to 8,000 feet elevation. Your taste receptors respond differently under these conditions, which explains why airline food has a reputation for blandness even when it’s prepared well.

The flavor profiles that actually work

Once you understand the science, the solution becomes clear: choose drinks built around flavors that survive the altitude adjustment.

Nutritionist Lauren Grosskopf, MS, LDN told Travel + Leisure, “Stick with one that has a stronger flavor profile — citrus, ginger, tomato, etc. These are all great options if you’re looking to enjoy a cocktail on a plane.”

This explains why the Bloody Mary became an unofficial mascot of air travel. That tomato-forward, savory punch cuts through the sensory dampening. Moscow Mules work for similar reasons: the ginger bite and lime tartness remain perceptible when subtler flavors would fade into the background.

Bitter and sour notes hold steady at altitude, so cocktails built around these profiles deliver more consistent experiences. A gin and tonic’s botanical bitterness, a margarita’s citrus tang, or anything with a ginger kick will taste closer to what you’d expect on the ground.

The carbonation advantage

Bubbles do more than add visual appeal. Carbonation physically stimulates your palate, creating texture and sensation that compensate for dulled taste perception.

Sparkling wines and highballs tend to perform well because those bubbles actively engage your mouth. Simple drinks topped with soda water or tonic, or even a Champagne cocktail, deliver brighter flavor without needing complex ingredients.

This is useful knowledge when you’re working with a limited beverage cart selection. A basic spirit becomes more interesting with carbonation than it would be served neat or with still mixers.

DIY upgrades with limited options

Most airline beverage carts aren’t stocked like a craft cocktail bar. But small modifications can significantly improve whatever’s available.

Tyler Zielinski, bartender, mixology ambassador for Wheels Up, and the author of Tiny Cocktails, told Travel + Leisure, “One of my favorite things is to ‘Royale’ any cocktail—add a splash of champagne.”

That splash of sparkling wine adds both carbonation and acidity, two elements that perform well at altitude. Other simple fixes: request soda water instead of sugary mixers, ask for an extra lime wedge, or choose lighter spirits over dark liquors when the options are limited.

The goal is building in flavor resilience. Overly sweet cocktails and heavy mixers often taste worse in flight because sweetness loses intensity without the corresponding balance. What seemed like a reasonable amount of simple syrup on the ground can taste cloying and unbalanced in the air.

Timing your choices

Context matters beyond just what you order. A crisp gin and tonic or spritzer works well early in a flight when you want something refreshing. Richer, savory options like Bloody Mary-style drinks pair better with food service or later in longer journeys.

Consider what you’re trying to accomplish. A pre-landing nightcap calls for different choices than a celebratory toast at takeoff. The environment affects your experience, but so does the moment.

The practical takeaway

The best airplane cocktail complements both the environment and your travel plans. It should enhance the experience without overpowering it.

Skip the elaborate craft cocktail you’d order at your favorite bar. Instead, choose drinks built around bold, altitude-resistant flavors. Your taste buds are working under unusual conditions up there. Meeting them halfway makes the difference between a forgettable drink and one that actually improves your flight.