Dirty Soda and Unique Pairings Keep CLT on Trend

CLT is shaking up its beverage lineup with a new drink that’s not only a social media darling but also a popular, non-alcoholic premium option. Enter the Dirty Soda!

In August, HMSHost by Avolta—the Airport’s official food and beverage concessionaire—selected Queen Charlotte’s Kitchen to launch the Dirty Soda concept, a customizable drink made with a soda base, creamer, flavor options and toppings. A specialized drink machine measures, blends and aerates the ingredients.

“We actually have three different kinds of dirty sodas, two that are kind of fruity and the other that is coconut and vanilla,” said Paloma Schrauder, HMSHost zone leader. “You can also set the sweetness level – they can adjust it according to your preference.”

Queen Charlotte’s Kitchen was strategically chosen because it is pre-security, on the lower level at Baggage Claim and offers exposure to multiple customer segments.

“The concept is particularly appealing to younger passengers while also reaching the thousands of Airport employees who pass through the area each day, creating strong opportunities for awareness, trial and repeat business,” said Matt Wissman, HMSHost Executive Director of Operations.

In addition to Dirty Soda, Queen Charlotte’s Kitchen also offers colorful craft refreshers, boba chillers and natural energy drinks. The beverages range in price from $4.39 to $7.99. The most popular flavor is the blue raspberry boba with strawberry popping pearls.

Look for the Dirty Soda and refresher concept to expand to 1897 Market in the Atrium in the next few months.

Bison & Bourbon Pairing

CLT’s trend setting also extends to other Airport restaurants, as our concessionaires consistently work to keep their menus fresh and relevant.

A juicy Bison Burger paired with Maker’s Mark 46 Bourbon was a huge hit this summer at CLT. Customers could order the “chef’s special” menu offering at Whiskey River, Sammy’s Beach Bar and Grill, OMB and 1897 Market.

HMSHost by Avolta Chef de Cuisine Andrew Aiton came up with the idea of pairing Connoisseur Collection Spirits with one of his personal favorites – bison.

“Bison is one of the fastest-growing premium protein categories, driven by consumer interest in leaner, healthier and more sustainable meat options,” said Aiton. “I remember having my first buffalo burger as a kid growing up in Colorado, and I fell in love with the rich flavor profile.”

Chef Aiton is now looking ahead to the upcoming holiday season and a new pairing (possibly sushi and tequila) for another elevated guest experience.

“We are really kind of dialing in to see what the traveler of the future is looking for and then having creative options for them available throughout many of the different platforms we offer,” added Aiton.

Oktoberfest Returns to OMB

And if you’re a traveler looking for a taste of a German Biergarten right in the Airport, check out Oktoberfest at Olde Mecklenburg Brewery (OMB), located on Concourse D.

A special limited-time menu offering seasonal favorites will be available through October and includes an Oktoberfest Sausage Board, Traditional German Sauerbraten and a Kaiserschmarrn Funnel Cake.

We’ll raise a stein to that!