For some holidaymakers, an overpriced in-flight fizz or miniature bottle of sauvignon blanc is the only way to kickstart a break. Of course, duty-free purchases must stay packaged up, drinks are served in moderation, and cabin crew can cut off passengers causing problems. Still, many travellers regard a drink after take off as an essential part of the holiday experience. Pub boss Tim Martin, the founder of Wetherspoons, and Ryanair CEO Michael O’Leary have recently clashed over the issue of whether alcohol should be served on flights and at airports. Mr O’Leary says the airline has to divert almost one plane a day on average due to passenger disruption, partly fuelled by alcohol, and has called for a two-drink limit and a ban on early morning drinks at airports. Mr Martin opposes this and said it would be “extraordinarily difficult” to implement. Here, the travel desk debates their own approaches to an in-flight tipple, from strict booze bans to necessary nightcaps.…