#denver-international-airport

#denver-international-airport

Flying internationally in the winter can be difficult - crowded airports sometimes turn into a no-man's land of grumpy travelers, downcast due to bad weather and flight delays. But I know one thing can make that trip more bearable: a cocktail. Especially when it's in a themed bar. During a recent 16-hour journey from the UK to the US, I decided to visit a speakeasy called Williams & Graham during my layover at the Denver International Airport.

Buckle up for a little morbid story time: In the winter of 1874, Alfred Packer led an ill-fated expedition through Colorado's San Juan mountains. His credentials were fabricated, the crew was unprepared, and countless warnings to wait until spring went ignored. While it is unclear if he murdered his crew or if they died of natural causes, Packer was the sole survivor. He eventually confessed to cannibalism.

Gone are the days when airport food choices consisted of a dry, questionable ham and cheese sandwich from Hudson News or a $20 burger with the texture of a hockey puck from the sports bar closest to your gate. Airports all over the United States are getting hip to the fact that travelers are ready for higher-quality dining options, and Denver International Airport is no exception.

"It's one thing to lose track of one airplane because you can't communicate with them, but to lose track of all of the airplanes that you had communication with."

Controllers switched to a 121.5 MHz radio frequency... they were able to connect with the aircraft and inform the pilots to switch to a secondary frequency.