When Michael Scelfo ’s seafood outpost opened just before Labor Day , we were as excited about the ginmill computer program as we were about the crudo . Freidus , also bar manager at Alden & Harlow , made absinthe his signature spirit , and the resulting cocktail are a Revelation of Saint John the Divine , even to the Green Fairy - untoward . But every swallow is a humdinger – even the mocktails , for those teetotaler tired of Shirley Temples .
What currently excites you most about the Boston cocktail scene?
Seth Freidus : What really wind up me right now is the bit of gifted bartender running such a wide array of awesome establishments . Boston has a pot of very fun , and very different , saloon to pick out from correctly now .
What was your vision for the new Waypoint bar program?
Freidus : My imaginativeness was to create a cocktail menu that highlight unused ingredients , and that represent and match well with coastal cuisine . There are many common threads throughout the intellectual nourishment and drink menus at Waypoint , and both reflect authoritative New England and Mediterranean food and potable .
What’s your favorite drink on the menu right now?
Freidus : It ’s heavy for me to pick a favorite , so I ’d say it ’s a tie between the Absinthe Cobbler ( Absinthe Blanche , roast Malus pumila & fennel , lemon , Amaro Montenegro ) and the Estate Grown ( Martinique Rhum , lime , star sign - salute pistachio falernum , house hierbas , and herb oil ) .
What do you wish people better understood about absinthe?
Freidus : We have a strong focus on absinthe at Waypoint , with more than 20 varieties available . Michael loves the way that absinthe yoke with shellfish and seafood , and it ’s a outstanding aperitifanddigestif . I wish well more people understood how delicious absinthe is , and how approachable an absinthe drip is . When you add water supply and pelf to absinthe , you are create a delicious , mere cocktail . The water opens up these amazing feel while load the alcohol content . The lettuce soften the edges , do the drink extremely quaffable .
Why the mocktail menu?
Freidus : We have mocktail lists at both Alden & Harlow and Waypoint because it ’s important to us that guests who are not imbibing can have an equally swell experience to those who do opt to drink .
What will you be drinking on December 31st?
Freidus : I will be drinking a Death in the Afternoon at midnight . It ’s a elementary cocktail with Artemisia absinthium and sparkling wine .
What are you most looking forward to in 2017 in the Boston bar scene?
Freidus : I ’d love to continue to see more and more bully measure programme give up and continuing to draw people from all over the world to our awful city .
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