Overview: Virgin Atlantic has maintained a consistent presence in premium aviation hospitality since 2004 with its signature cocktail, the Virgin Redhead. In 2024, the airline expanded accessibility through a partnership with Tom Savano to produce a canned ready-to-drink version for in-flight service. This development marks a shift from exclusive Clubhouse availability to broader in-flight offerings.
The Full Story
The Virgin Redhead is a bubbly drink composed of a base of gin, lemon juice, crème de cassis, framboise, raspberry purée, and sugar syrup, topped with Prosecco. It fills an elegant Champagne flute with a pinkish-red hue that reflects the name, crowned with a little white foam. Beyond the flagship cocktail, other signature drinks exist at specific locations: Highline Blossom at JFK, Bay Berry in San Francisco, and District Reserve in Washington, D.C.
These beverages are available alongside classic cocktails, wine, and beer within the airline’s Clubhouses located at Heathrow, JFK, LAX, SFO, Dulles, and O.R.Tambo. The Highline Blossom features Citron vodka, hibiscus tea, and Cointreau. San Francisco’s Bay Berry is made from tequila, lemon, cranberry, and ginger beer. The District Reserve in D.C. includes bourbon, Cointreau, lemon, ginger, and blackberry.
Production & Profile
The drink is poured into a Champagne flute, crowned with a little white foam. The canned version was created in 2024 to ensure uniform flavor profiles that do not vary when flying at high altitudes. Flight attendants utilize the canned product for efficiency during service.
Brand & Industry History
Virgin Atlantic has served its signature cocktail since approximately 2004. Originally available exclusively at Clubhouses open to Upper Class passengers and elite frequent flyers, the drink became a staple of the luxury experience. The airline utilizes these beverages to woo well-heeled passengers who cruise at 35,000 feet.
What This Means
The move represents a broader trend of airlines offering special cocktails on flights, sometimes teaming up with upscale bars or mixologists. Some are canned for consistency and ease of service. Passengers in Economy and Premium must pay for the drink, while Upper Class passengers receive it complimentary.
Consumer Takeaway
Travelers can experience this signature beverage at airports in six cities including London’s Heathrow, New York’s JFK, Los Angeles International, San Francisco International, Washington, D.C.’s Dulles, and O.R.Tambo in Johannesburg. The canned version is now part of regular in-flight offerings for those willing to pay outside the Upper Class tier.
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