If you had the chance to spend five minutes with Sam Heughan, the hunky Scottish star of the global television series Outlander, what would you ask him? The show is halfway through its eighth and final season; I got an exclusive with the swoonworthy actor this past weekend at the 28th annual NYC Tartan Day Parade, where he was leading hundreds of marchers, bagpipers, dancers, and dogs (really) as Grand Marshal while thousands of Outlander fans lined the barricades down 6th Avenue in New York City. This was his second time reprising the role of Grand Marshal (the first time was in 2016).

“I was the Marshal in 2016 at the beginning of Outlander. To be back now for the final episodes… it’s a full-circle moment.”

I caught up with the star —amidst a sea of kilts and howling Scottish Terriers— to talk about his “rogue” cocktail of choice, why Jamie Fraser would hate the New York weather, and the “full-circle moment” of saying goodbye to Outlander.

On the full-circle finale

Marisel : “NYC Tartan Week is heating up—kilts, bagpipes… and yes, Scotland’s most charming export has entered the chat. I’m with Sam Heughan from Outlander! So, how are you feeling today being the Grand Marshal of the NYC Tartan Day Parade?”

Sam: “So proud, so honored to be back here. I was very lucky to be the Marshal in 2016. It’s a full-circle moment. That’s when the beginning of Outlander started; we’re now in our final season, the last few episodes now airing. So, amazing to be back here, but also not only representing Scotland but representing the South of Scotland, which is where I’m from, and the Sassenach distillery, which is obviously our new distillery.”

Sam’s “rogue” Manhattan after-party cocktail

Marisel: “What are we going to drink with Sassenach Spirits to celebrate the end of the parade? Do you have a cocktail for us?”

Sam: “We are actually hosting the after-party here [at NYC Tartan Week]. We’ve got a variety of cocktails we’re making using our amazing award-winning whisky, our new fine Scottish vodka, our gin as well—the Wild Highland Gin. We’re doing a Rob Roy, actually, with the whisky. It’s based on a famous Scot who was a hero — but also kind of not. He was basically was a bit of a rogue and a criminal. But the cocktail itself is essentially a Manhattan, and being in Manhattan, it felt appropriate, but we’re using Scotch whisky in our Manhattan, so it makes it a Rob Roy.”

Jamie Fraser takes Manhattan

Marisel: “If Jamie Fraser were to drop down here in the middle of New York City in the Tartan Parade, do you think he’d fight it or would he—?”

Sam: “Oh, I mean, he’d be in his element. He’d probably be disapproving of the weather, it being gorgeous and sunny out there. He wouldn’t quite understand perhaps the technology around him, but he would be wholly supportive and enjoying every moment. I mean, the atmosphere out there is incredible. You can feel it buzzing, and honestly, when you hear those pipes when you’re walking down Sixth Avenue, it rises something inside you.”

“If Jamie Fraser were here [in New York City], he’d be in his element—though he’d probably be disapproving of the weather being so gorgeous and sunny.”

Where he eats in New York City

Marisel: “What are your favorite places to eat at when you’re in New York City?”

Sam: “My favorite place uptown would be Passarine. It’s Indian fine dining, but it’s like really accessible, an amazing Michelin-star chef, totally different kind of food than you expect in New York, but absolutely incredible. Or our good friends down at Chinese Tuxedo—Paul Dorley, who’s a fine Scotsman and a really great friend, serving up amazing, amazing modern Chinese food with also some cocktails as well.”

Sam’s one-line pitch for Scotland

Marisel: “Okay, so last question: If you had to give me your best one-liner as to why people should visit Scotland so that they’ll fall in love with it — or you — what would it be?”

Sam: “Scotland has so much to offer. It really is the most beautiful landscape, has amazing history, incredible produce from obviously the salmon and the deer and the beef, but also, of course, our chief export, which is our whisky. You know, come visit Scotland, but actually, come to the South of Scotland—it’s the best part!”