It's becoming a real challenge for all airlines. I fail to understand why anybody in airport bars is serving people at five or six o'clock in the morning. Who needs to be drinking beer at that time? There should be no alcohol served at airports outside licensing hours.
Generally, the pour of liquor in your glass is up to the discretion and recipe of the mixologist. In Utah, however, bartenders are required to use a special calibrated device to ensure that a pour of liquor comes out at exactly 1.5 ounces. They are quite serious about this, mandating that all bottles use these devices, and that the devices themselves have a margin of error of less than one sixteenth of an ounce for a one-ounce pour - or about a third of a teaspoon.
This might seem like legal hair-splitting, but the decision reveals a fundamental truth about the drinks we love. Spirits like gin are defined by distillation, a process meant to isolate and concentrate ethanol. When you take the alcohol out, you're often left with little more than flavored water trying to mimic the real thing. The ruling highlights a critical distinction in the beverage aisle: liquor and wine lose their identity without ethanol. Beer does not.