Drink at 30,000 Feet With The Carry On Cocktail Kit

By Ann Binlot December 12, 2014

drink 30000 feet carry cocktail kit carryoncocktail — Image used with permission by copyright holder

I don’t know about you, but when I fly, sometimes I crave an actual cocktail. Not like a Bloody Mary that’s actually a mini bottle of vodka with Bloody Mary mixer, or rum and coke, or a whiskey and ginger ale, but a real cocktail comprised of more than just a spirit and a mixer. That’s what the folks at W&P Design and Punch were thinking when they came up with the Carry On Cocktail Kit.

“We felt there needed to be more options on a plane for a good drink,” said Eric Prum, a cofounder of W&P Design. “We thought people would really like the idea of a making a cocktail on a plane, so we set about creating a product with the tools and components of a classic — The Old Fashioned.”

So, they packaged a recipe card, spoon/muddler, a tiny bottle of aromatic bitters, cane sugar and a linen coaster into a convenient carry-on tin. They decided on the Old Fashioned because, says Prum, “it is familiar, and delicious. It is a great entry cocktail for a budding enthusiast, and bourbon can be readily found on many airplanes.” No need to worry about whether you’ll make it through the daunting TSA line. It will pass through with flying colors!

Prum said he recently took the Carry On Cocktail Kit with him on a recent flight and that it got the attention of the flight attendants. “They have been extremely interested and entertained by the notion of the Carry On,” he said. “We literally just flew from NYC to Detroit and the attendants loved it!”

And in case you’re wondering, Prum says they plan to roll out with more varieties of the Carry On Cocktail Kit next year.

For more information, visit carryoncocktailkit.com.

Editors' Recommendations

Topics

Travel

Former Digital Trends Contributor

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…

Food & Drink

How To Make the Perfect Bamboo Cocktail, a Timeless Sherry Drink

bamboo cocktail recipe boozy refreshing

A late 19th-century classic, the Bamboo cocktail embodies a deliciously delicate balance of sherry and vermouth, making it an ideal aperitif no matter the season. The low alcohol content also makes it a fine nightcap or even a “shim” when you need a break between heavier cocktails. Sherry drinks were quite the rage in the early 1900s, though they largely fell out of fashion by the middle of the century and have only recently enjoyed a resurgence. The hazy outlines of the Bamboo’s original construction and lack of a base spirit allow for plenty of improvisation, allowing you to fine-tune the recipe (nudging it sweeter or drier) to your own tasting preferences.
An International Original

Like many drink recipes, the origins of the Bamboo cocktail are shrouded in mystery. According to William T. Boothby’s classic 1908 book The World's Drinks and How To Mix Them, the Bamboo was conceived by a German bartender named Louis Eppinger. He apparently developed the recipe while working in a hotel bar in Japan that was backed by Americans, lending the whole endeavor a decidedly international flavor that was rather surprising for the time. Given the prominence bamboo plays in Japanese culture, the cocktail’s name seems to pay homage to its country of origin.
Related Guides

Food & Drink

Would You Pay $350 for a ‘Cocktail Pod’ Machine that Dispenses Mixed Drinks?

cocktail pods feature c58f828c 2699 4d99 8d3d 40957c30656c 1728x

The Bartesian Image used with permission by copyright holder
Virtual reality bartending? Check. Mechanical fruit harvesters? Yep. Drones surveying and mapping vineyards? Naturally.
The future of the drinks business is already here and it’s evolving exceptionally fast. In many ways, the pandemic is accelerating things, making it easier for you to imbibe at home via takeout cocktails, or engage in virtual tasting. One of the most recent developments is the cocktail pod, a Keurig-friendly hooch capsule that will turn into a mixed drink with the push of a button.
Related Guides

Essential Cocktail Recipes
Best Barware

Food & Drink

Pisco Cocktails are the Refreshing Balm You Need for the Dog Days of Summer

A cold glass of Pisco sour cocktail with lime on a wooden table

When we think of “refreshing” cocktails, white spirits tend to immediately jump to mind. Vodka sodas, gin and tonics, anything involving white rum or blanco tequila...these are the libations we crave when temperatures spike and humidity levels reach unbearable extremes.

But if you’re looking to break from the norm and branch out a bit, bartenders across the country love to experiment with a different lightweight spirit: Pisco, a South American specialty hailing from Chile and Peru. An aromatic, gently sweet libation, Pisco makes a flavorful substitute for other white liquors, and its versatility earns it major points among mixologists and consumers alike.
What is Pisco?
Essentially, Pisco is a form of brandy (aka a spirit made from distilled grape-based wine). In both Peruvian and Chilean Piscos, grape juice is converted to wine, then processed through a still to boost the proof and transform it into liquor. Pisco is typically clear in color, and the biggest difference between Peruvian and Chilean varietals involves the necessary “purity” of the end product — Chilean Pisco makers can dilute their spirits and can run them through the still as many times as they like, while Peruvian distillers can’t add any flavorings to their product, and they can only process it through the still once per batch.