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).
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 pairs with shellfish and seafood, and it’s a great aperitif and digestif. I wish more people understood how delicious absinthe is, and how approachable an absinthe drip is. When you add water and sugar to absinthe, you are creating a delicious, simple cocktail. The water opens up these amazing flavors while diluting the alcohol content. The sugar softens the edges, making the drink extremely quaffable.