Kyton Blair on Building Cocktails at Roquette

In this conversation, Kyton Blair, mixologist at Roquette in Seattle, delve into the world of bartending, exploring his journey from busser to seasoned mixologist. We discuss the vibrant Seattle cocktail scene, the influence of French spirits, and the creative process behind crafting innovative cocktails.

Kyton shares insights from his travels, particularly to France and the Caribbean, and how these experiences shape his cocktail creations. The discussion also touches on current trends in savory cocktails and the importance of flavor-driven development in mixology.

Kyton shares insights into the art of cocktail creation, emphasizing the importance of collaboration among bartenders for menu development. He discusses the evolution of his approach to building cocktails, the growing trend of non-alcoholic drinks, and his passion for mezcal and apple brandy. Kyton highlights the significance of curiosity in the culinary world and the benchmarks that define quality in bartending, such as the Negroni test. He also recommends influential books that have shaped his mixology journey, concluding with the idea that a memorable cocktail should have a well-defined structure.

What you’ll learn from Mixologist Kyton Blair

Kyton has been bartending for thirteen years, starting from a busser.

The Seattle cocktail scene is known for its quality and variety.

French spirits play a significant role in Kyton’s cocktail creations.

Innovative cocktails often involve unique ingredients and flavor combinations.

Travel experiences greatly influence cocktail development and inspiration.

Kyton emphasizes the importance of continuous learning in bartending.

Savory cocktails are becoming increasingly popular in the mixology world.

Kyton enjoys experimenting with flavors and creating new drink experiences.