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.
- The creative process involves understanding flavor profiles and classic templates.
- Kyton aims to introduce customers to new spirits and broaden their palates.
- Collaboration among bartenders enhances menu diversity.
- Understanding classic cocktails is crucial for innovation.
- Non-alcoholic cocktails are gaining popularity and complexity.
- Mezcal offers unique flavors and characteristics.
- Curiosity in culinary arts leads to continuous learning.
- The Negroni serves as a benchmark for cocktail quality.
- Engaging with creators fosters community and knowledge.
- Books like Cocktail Codex are essential for bartenders.
- Rum agricole has a depth of flavor worth exploring.
- A memorable cocktail should have a clear structure.
Beyond the Mic: My Stories in Print
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
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“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
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