It was interesting to see the Ryanair’s CEO, Michael O’Leary, widely reported recent comments Ryanair boss calls for two-drink limit at airports to tackle disorder - BBC News which highlighted the increasing issues with drunken misbehaviour on flights and proposed a limit of two alcoholic drinks per passenger at airports.

On the one hand it is hard to disagree with his observation that “We don’t want to begrudge people having a drink… But we don’t allow people to drink-drive, yet we keep putting them up in an aircraft at 33,000ft.” It doesn’t take a genius to work out that having inebriated passengers within the confines of a passenger aircraft is a bad idea. From being an irritant at one end of the spectrum to being threatening, abusive and a danger to the safety of other passengers and aircrew at the other, there is nothing about allowing drunk people to fly which makes sense.

But is the idea of a limit of two drinks at the airport per passenger really the answer?

At face value it seems to require bar / restaurant staff to police alcohol consumption at airports – hardly a fair ask; particularly given Mr O’Leary’s insistence that his own staff (better paid and specifically trained to assess every passenger for security reasons as they board a flight) are not capable of sorting the drunk from the sober. It also assumes that someone who wishes to have more than two drinks will simply remain in one location, rather than perhaps choosing to visit an alternative venue whilst waiting for their flight.

As importantly, it ignores the fact that the strength and typical serve size of alcoholic drinks varies greatly. A pint of strong (5% ABV+) lager contains close to 3 units of alcohol, while a pint of 3.6% lager contains 2 units. A large (250ml) glass of 12% ABV wine contains 3 units; a 175ml glass contains 2 units. A double G&T contains 2 units; a single contains 1 unit. Size and strength both matter. 

Perhaps it makes most sense to think about why some passengers like to have a drink prior to flying, and how to provide for that whilst materially reducing the likelihood of overdoing it causing problems for other passengers, aircrew and the airlines themselves.

If the point of drinking at an airport is – for the substantial majority of drinking passengers – to relax, rather than to get inebriated or replicate an evening at the local pub, then perhaps the focus should be on the strength and serve size of what is available.

There are an increasing number of excellent beers available at below 3% ABV. Serve them in 500ml glasses, rather than the larger imperial pint and you’ve got a 1.5 unit drink, rather than the 3 unit pint of strong lager. Half the alcohol, a slightly smaller glass = half the likelihood of a problem.

OK it’s not yet widely available, but pioneering companies like 6Percent Wine are starting to produce very decent mid-ABV alternatives. Serve that in a 175ml glass and you’re looking at an enjoyable glass of wine containing just a single unit of alcohol. You won’t miss the cloying sweetness or headache of an over-extracted 14.5% glass of mediocre New World nonsense either!

Finally there’s spirits, where obviously we at Cut Classics have skin in the game. A single G&T, vodka & tonic or rum & coke made with an award-winning Cut Classic spirit contains just half a unit of alcohol, while a double serve contains a single unit. Perfect spirits for relaxing before a flight – a gentle tipple to take the edge off, but a completely different proposition to the 40% ABV+ stuff.

To put in the context of Mr O’Leary’s poorly thought through 2 alcoholic drink limit, you would need to consume 12 Cut Classic G&Ts to take on as much alcohol as contained in 2 pints of strong lager.

So, let’s avoid either outright prohibition (we are adults, after all) or unenforceable per passenger restrictions. Focus on the strength of what is available at airports, and the quantities they are served in and you’ll arrive at a far more effective and satisfactory outcome for everybody.

Image credit:(Photo by CHUTTERSNAP on Unsplash )