Drinking alcohol while actually in flight on a hot air balloon is generally discouraged or prohibited by most commercial operators for safety and logistical reasons. Because the basket is a confined space and landing can sometimes involve a "tip-over" or a bumpy jolt, having glass bottles or intoxicated passengers poses a significant risk. However, alcohol is deeply rooted in the tradition of ballooning. According to legend, early French aeronauts carried champagne to appease angry farmers upon whose land they might land. In 2026, the standard practice is the Post-Flight Champagne Toast. After the pilot safely lands the balloon and the ground crew secures the basket, passengers celebrate with a glass of champagne or sparkling cider. This ritual often includes the "Balloonist’s Prayer" and is a highlight of the experience. While you won't typically find a bar service at 2,000 feet, the celebration on the ground is a mandatory part of the "Gentleman's Sport" of ballooning.