Ten Carry-On Cocktail Recipes To Try Right Now

04_airplane_cocktails_by_jon_estrada_WEBReady to take your carry-on cocktail game to a higher altitude? Learn how to make an in-flight Manahattan (also a Rob Roy and a Bobby Burns), a gin or vodka Rickey, any type of sour, a daiquiri, a Moscow (or Kentucky) Mule and the original Brown Palmer by Delmonico Steakhouse mixologist (and frequent flier) Max Solano.

Manhattan
You will need:
one or two 50-milliliter bottles American whiskey, one 50-milliliter bottle sweet vermouth, one 20-milliliter bottle bitters, one stirrer and one cup ice.
Optional:
a Marasca cherry or citrus peel garnish and one empty cup.

For a Manhattan, combine 1½–2 ounces American whiskey (each 50ml is approximately 1.7 ounces), ½-1 ounces sweet vermouth and 2-3 dashes bitters. Add ice and stir or—and here’s where this goes very McGuyver—strain with your fingers into a second cup to make it “straight up.” For a Rob Roy, substitute American whiskey for the Scotch. For a Bobby Burns, skip the bitters and add ½ ounce Benedictine (bring in a TSA-compliant bottle) and strain. Garnish with a shortbread cookie from Starbucks—just because you can.

Gin or Vodka Rickey
You will need: one 50-milliliter bottle (1.7 ounces) London dry gin (or vodka), ½-¾ ounce fresh, strained lime juice in a TSA-compliant bottle, one bottle club soda, one stirrer and one cup ice.
Optional: Lime wedge.

Pour gin or vodka and lime juice over ice. And 2-3 ounces club soda and stir. Garnish with optional lime wedge and toast the guy in the middle seat.

The Sour
You will need: one 50-milliliter bottle (1.7 ounces) of the spirit of your choice, 1½ ounces fresh, strained lemon juice in a TSA-compliant bottle, three or four sugar packets, one bottle club soda, one stirrer, one cup ice and one empty cup.
Optional: Lemon peel or wedge garnish.

In the empty cup, combine the sugar packets and ½ ounce club soda; stir till dissolved. Add the lemon juice and bottle of spirit. Top with ice and stir again. Garnish with optional lemon peel or wedge. Wipe that smug look off your face.

Daiquiri
You will need: one 50-milliliter bottle (1.7 ounces) rum, 1½ ounces fresh, strained lime juice in a TSA-compliant bottle, three or four sugar packets, one bottle club soda, one stirrer, one cup ice and 1 empty cup.
Optional:
Lime peel or wedge garnish.

In the empty cup, combine the sugar packets and ½ ounce club soda; stir till dissolved. Add the lime juice and bottle of rum. Top off with ice and stir again. Garnish with optional lemon peel or wedge and spoil all 47 endings of A Farewell to Arms for your seatmates.

Moscow/Kentucky Mule
You will need: one 50-milliliter bottle (1.7 ounces) vodka, 1½ ounces fresh, strained lime juice in a TSA-compliant bottle, two or three ounces ginger beer in a TSA-compliant bottle (or try Fever-Tree or Q), one stirrer, one cup ice and a simple bottle opener (no blade).
Optional: Lime wheel or wedge garnish and—why not?!— a copper mug.

Combine all ingredients in and stir. Garnish and declare, “Nostrovia!”

The Brown Palmer (A Max Solano Original)
You will need: one or two 50-milliliter bottles (1.7 ounces) American whiskey, 1½ ounces fresh, strained lemon juice in a plastic TSA-compliant bottle, Arizona Arnold Palmer (or iced tea and lemonade; buy before boarding), one stirrer and one cup ice.
Optional: Lemon peel or wheel garnish.

Pour whiskey and lemon juice over ice. Top with Arizona Arnold Palmer (or half iced tea, half lemonade) and stir. Garnish with lemon and take full credit for the recipe. No, wait, better not.

Prefer an Old Fashioned? Learn how to make one on an airplane here.

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