Flatbush Flyer

Agree. Insignia does ATW every year - six months with varying itineraries.

Most importantly, hold the helicopter ride (for glaciers, not as exciting as it sounds) until you take that trip to Kauai and want to see the NaPali Coast (which is the KING of helicopter sightseeing - see pix). Definitely do the float plane but make sure you do it in one of the few remaining Dehavilland Beavers before they’re all gone and make sure it includes at least an alpine lake “touch and go” (but preferably a landing as well). Skip the dogsled ride, you can do that in pretty much any State with snow. And set those savings aside for a flyover of the Nazca Lines In Peru see pic). As for tips, I know no one who has ever tipped a pilot (no matter how big or small the plane). And if that pilot feels slighted, that’s a discussion s/he should have with their boss.

Yes - Gualala is a gem.

No on “better” wines. The Prestige package is best for folks who know their “spirits” and bring their own wine for dinner.

Just back from three night stay in Albion. Heaven!

Please leave the drone home and by the commercially made DVDs with a zillion great photos.

Actually, the improvements on NCL are a direct result of the press by FDR and the many O and Regent execs he took with him to NCLH to improve a run-of-the-mill mass market line. That said, improving NCL will in no way effect changes in its consortium partners. Rather, it will remain as always (since the formation of NCLH) with NCL learning/borrowing from O & R) what can be done at low cost while serving a larger population. And thus, NCL will be better prepared to serve as a feeder to its colleague O and R lines - prepping the next population of premium/luxury cruisers.

Your question is unanswerable unless you specify the cocktail (or its ingredients) and the nature of the spirits (well swill or premium). From a simple G&T (e.g., Tanqueray vs Gunpowder) to a more complex Side Car (“no name” brandy plus triple sec and citrus mixer vs Hennessy VSOP Cognac, Cointreau and fresh squeezed lemon juice), the retail prices of a “single” will vary and a “double” (highly recommended since O tends to use a 1 oz. pour of whatever is the predominant spirit in your drink) will, at least, be double the cost of the primary spirit. FWIW: When we first started with O years ago, we did shorter cruises (under 3 weeks) and would do the Prestige Package of “unlimited” (except for the topmost shelf of Single Malts and Cognacs) spirits and wine-by-the-glass (of mostly mediocre offerings). We now do mostly long O cruises of 1-2 months and do not buy a booze package. At the least, I mention this because keeping up the “pace” of daily drinking wanes with time (especially when you’re a geezer like me). As regards booze package choices: In addition to itinerary (number of segments and ports vs sea days), consideration is needed for your O Club status which, in addition to Captain’s Welcome events (one per segment), means one or more O Club parties and invited “officer dinners” all with complimentary spirits and/or wines. You can upgrade to Prestige (unlimited) from the basic “dining wine and beer” package available as one of the O Life options for $20/person/day. A couple of the above mentioned Side Cars each day would make Prestige (which also includes the gratuity) a bargain. But, you’d still have the mediocre wine choices. As do many other O regulars, we bring our own wine - often a case to start (replenished along the way as possible). Note that the “six bottle limit” cited on the O website is a mere CYA statement and O has never limited how much personal booze one brings aboard (see pic) - as long as the rules are followed: spirits remain in the cabin as does wine unless an unopened bottle is taken to a dining venue or other public space and a $25 corkage fee, which includes tip, is paid. Needless to say, the “bargain” is clear when you compare the price of your own $60 Pinot Noir (plus $25 corkage including tip) to the same bottle purchased onboard at $175 (or more) + tip. Moreover, O will store/retrieve that opened bottle for you. Note that there’s also a “seven bottle” purchase program (from a list that is “discounted” but still not a major bargain) and the more promising “bin end” list with 25%+\- savings. For onboard spirits, we take advantage of the above mentioned invited events, Happy Hour twofers, select drink specials at other events. And, on long cruises, the daily consumption definitely does vary. Cheers!

Interesting? Perhaps if you’ve never been to a beach anywhere else. Nonetheless, cruise line islands are as phony as Las Vegas hotels that poorly mimic the “attractions” of major cities like NYC and Paris. All are the poster children for “schlock.”

OP: Head to Polynesia.

This is the “new” process since the restart of cruising: on line check-in and choose available time.

Pay attention to the actual/significant difference: See Robjame’s above post listing ALL the ingredients in Rose’s: Roses lime juice - Water, Lime Juice from Concentrate (5%), Sugar, Citric Acid, Flavourings, Preservative (Sodium Metabisulphite), Colours (Carotenes, Green S). What is green S? Green S is a green synthetic coal tar triarylmethane dye.

Duh! What do you think is used to make Rose’s?

While Rose’s was popular many many (did I remember to say many?) years ago, no self respecting bartender would use it today.Fresh line with a little simple syrup is widely preferred now. https://www.liquor.com/recipes/gimlet/

New “poster child” for “cruise to nowhere.”