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What was the last cocktail you developed, and what was your approach?

The last cocktail I developed is called the Detente, (I don’t know how to put the accent over the first e) My approach was that we needed a drink for our summer menu that would fill in the holes. The menu so far was lacking Scotch and a Champagne flute. As the owner of Rob Roy, I let the boys submit drinks first so that they have an open slate, I then swoop in to fill in the gaps, romantic, I know. 😉 The drink is scotch, a late harvest apple syrup, aromatic bitters, and sparkling rose (again with the accent thing). Garnished with candied apple peel and a lemon twist. It’s amazing how the lemon twist opens the drink up. A very handsome man presented me with the case of apples that he got from an orchard in Walla Walla Washington. When a handsome man shows up on your doorstep with delicious fruit, you never say no, even though you have no idea what to do with 80 apples. I did realize that I would have to use them or find a way to preserve them right away. Thus, the syrup was born.

What’s a great simple cocktail for people to make at home, and what’s the recipe?

Quite often I make a drink for my great friend Ted Munat. I called it the TLC short for Ted Loves Chartreuse. One day after taking a sip Ted said, “Ted loves the TLC” so it is now called the TLTLC. Ted loves the Ted Loves Chartreuse. 2 oz. rye, 1/2 oz Green Chartreuse, 1/4 oz apricot liqueur. Stir, strain, up. done!

Where do you like to drink and what do you like to drink when you’re not at work?

The Walrus and Carpenter Bar in Ballard and Tavolata which is right across the street from Rob Roy in Belltown. I’ve been revisiting wine and beer lately but The Walrus has a drink called the “Mustache Ride” that is hilarious to order and dang delicious!

If you could only fill your glass with one more cocktail, what would be in the glass and why?

It would be the Last Word, quite apropos.

Finally, who would make it?

Murray Stenson the man who brought it back to life.