Wednesday, January 14

10E2420: G&T On A Plane

Who makes the perfect gin and tonic? British Airways?

Bit early on a Wednesday for this but have been rolling it around for years. Why does a G&T taste better on the plane than any other time? Bothered a few contacts and came up with 3 points;

A) tonic must be ice cold - like from the hold at 30,000 feet
B) must be a can - for maximum fizz
C) gin must be Gordons*

Sis is a London resto GM, and a former sommelier with encyclopedic knowledge of the London drinks scene. Her take...
"I never drink Gordons any other time but it is such a classic pairing. I think the whole being on a plane thing is redolent of holiday so that first drink is like a release. Even if the flight is not for vacation. It is suspended time. No matter the time of day! The cold tonic is key. Seems fizzier too.
Even the lemon vs lime is a unique thing as I would never drink one normally with lemon.  Think Pan Am or old school BA where a G&T would be so common as an aperitif.
The serving is also key. Small can of tonic. Perfect measure of gin."
The 'scene' - that internal vacation of liquid while about to embark on a journey - may just simply elevate the whole thing. Makes it more than the sum of its parts. As another commenter notes, "hunger makes the best sauce..." 

*Gordon's as sold in the UK is distilled in Scotland. Distinctly used as part of Ian Fleming's Vesper martini in the book Casino Royale