What currently excites you most about the Boston cocktail scene?
Seth Freidus: What really excites me right now is the number of talented bartenders running such a wide array of amazing establishments. Boston has a lot of very fun, and very different, bars to choose from right now.
What was your vision for the new Waypoint bar program?
Freidus: My vision was to create a cocktail menu that highlights fresh ingredients, and that represents and pairs well with coastal cuisine. There are many common threads throughout the food and drink menus at Waypoint, and both reflect classic New England and Mediterranean food and beverage.
What's your favorite drink on the menu right now?
Freidus: It’s hard for me to pick a favorite, so I’d say it’s a tie between the Absinthe Cobbler (Absinthe Blanche, roasted apple & fennel, lemon, Amaro Montenegro) and the Estate Grown (Martinique Rhum, lime, house-toasted pistachio falernum, house hierbas, and herb oil).