Your Airport’s Bartender Problem

The Atlantic ^ | November 17, 2014 | Wayne Curtis

[PJ-Comix]

It’s 4:30 on a weekday afternoon, and you’ve got an hour until boarding starts for your connecting flight home for the holidays. You’re ready for a cocktail. Maybe even two. Which is fine—as long as you’re in the mood to party like it’s 1999. Because, on the whole, airport bars are still running 15 years behind the craft-cocktail movement.

In seemingly every American airport, you can find outposts of what might be called the Status Quo Ante Bar, where the spirits are uninteresting and the drinks indifferently made. While dining choices have been steadily improving, and good wine is easier to find—the commendable Vino Volo now operates at two dozen airport locations—with few exceptions, airports have been slow to offer quality cocktails.

[Chode]

Beef's or Plymouth was pretty much all i drank for years

ever tried Plymouth Navy Strength gin??? it's the official gin ration of the British Royal Navy it will always do in a pinch and it packs a 100proof punch

[henkster]

Never tried Navy strength; 94 Octane Beefeater is enough to run my engine.

[Chode]

actually, now that i think of it, it's 114proof...

it's said that it has to be at least 114p because even if it was spilled on the gunpowder, it would still ignite unlike lesser proof gin