"When it comes to the best airplane drinks, it's more about chemistry than quality. In my award-winning book, How to Taste, I showcase insights from top chefs and scientists on how the airplane cabin environment affects the senses of taste and smell. Using their tips, there are actually scientifically-proven ways to order drinks you're more likely to enjoy in flight."
""That insight shapes everything - from the wines we select to the cocktails we craft - so that flavors remain balanced and enjoyable in the air." So your Margarita would need about 30% more sugar and salt to match your typical sea level experience. And because those flavors are suppressed, the same Margarita would taste much more sour in an airplane s"
Low cabin humidity and reduced pressure at cruising altitude change how taste and smell register, dulling sweet and salty notes while amplifying acidity and bitterness. Airlines and onboard dining teams compensate by selecting wines and crafting cocktails that remain balanced in the cabin environment. Common cocktails like Margaritas require roughly 30% more sugar and salt to approach their sea-level flavor profile; otherwise they taste noticeably more sour. Sensory research and chef-driven techniques provide practical, scientifically informed ways to order and prepare beverages that maximize perceived flavor during flights.
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