Farm-To-Glass Cocktails

At Good Company in Boston, Seth Freidus supports local purveyors in each drink.

Seth Freidus highlights the farm-to-glass approach for cocktails at Good Company in Boston, focusing on sustainability.
Seth Freidus highlights the farm-to-glass approach for cocktails at Good Company in Boston, focusing on sustainability. (Photo by Elissa Garza)

Seth Freidus has worked the Boston-area hospitality scene for roughly 15 years, bartending for such venues as Eastern Standard, Alden & Harlow, Waypoint, and Contessa. He’s always dreamed of opening his own spot and was in fact just about to do so when the pandemic put his plans on pause. Thankfully for Boston cocktail enthusiasts, Freidus’ dreams were finally made a reality with the opening of Good Company this past November in the city’s Charlestown neighborhood. 

“We’re a fun neighborhood cocktail bar focused on local farms and sustainability,” Freidus says. “I’ve always liked having a prep-focused, homemade ingredient-heavy, farm-to-glass bar program, and opening Good Company was my chance to take it even further with modern processes, zero single-use products, and an extremely minimal waste operation.” Indeed, Good Company’s beverage program takes sustainability seriously, with a clear focus on house-made ingredients and farm fresh produce (cocktails are $16), and paying homage to the farmers who grow those ingredients. For instance, Freidus’ Blood Orange features Singani 63, Citadelle gin, house-made blood orange soda, and house-made Sichuan five spice tincture, while his Carrot comprises Flor de Caña 12-year-old rum and a house-made Thai coconut milk and curried carrot syrup mixture, topped with a house-made curried carrot cracker that’s made from the leftover pulp used to make the curried carrot syrup. 

“We support our local farmers, with our cocktails highlighting produce from those farms, and we use every part of everything brought in,” Freidus adds. “We focus on sourcing, re-purposing, recycling, and creating closed-loop, zero waste cocktails that are delicious representations of the local agriculture.” 

Seth Freidus’ Recipes

Blood Orange¹

(Photo by Elissa Garza)

1 ounce Singani 63; 

½ ounce Citadelle gin; 

2 dashes ground Sichuan five spice; 

½ ounce fresh strained lime juice; 

3 ounces Sanpellegrino Aranciata Rossa blood orange soda.


In an ice-filled cocktail shaker, combine Singani 63, gin, five spice, and lime juice. Shake and strain into an ice-filled Highball glass. Top with soda and stir gently.

¹This recipe has been adjusted with appropriate substitutions for home replication.


(Photo by Elissa Garza)

1½ ounces Flor de Caña 12-year-old rum;

2½ ounces Thai coconut milk and curried carrot syrup mixture²;

Curried carrot pulp cracker³.


In an ice-filled mixing glass, combine rum and carrot mixture. Stir and strain into a coconut bowl or rocks glass over a large ice cube. Garnish with a carrot cracker. 

²First, make the Thai coconut milk. In a large pot over medium heat add 500 grams coconut cream. Smash 75 grams lemongrass and 10 grams Thai chilis, then add to the pot. Add 5 grams Makrut lime leaves and 5 grams Thai basil leaves. Simmer on medium for 20 minutes, then remove from heat and pour mixture into a sealable container and let sit overnight in the fridge, then strain through a chinois. Next make the curried carrot syrup: Slice 125 grams carrots lengthwise, removing the tops first. Place on a baking sheet and lightly season with curry powder and salt to taste. Roast in a preheated 425-degree oven for 30 minutes or until fork tender, then char in the broiler. Blend carrots with 125 grams sugar, 125 grams water, and 5 grams red curry paste. Strain through a chinois and reserve pulp for cracker. Finally, thoroughly mix 500 grams carrot syrup with 250 grams fresh lime juice, then add 500 grams coconut milk, give a quick gentle stir, and let sit for 20 minutes. Strain through a coffee filter. 

³Drain 1½ cups leftover curried carrot pulp from the carrot syrup recipe. Mix with 2 eggs and 2 cups all-purpose flour, and gradually add one more cup flour to the dough while mixing. Spread dough on a cutting board and roll out as thin as possible. Cut into small rectangles and place on a baking sheet that’s been covered in olive oil. Bake in a preheated 350-degree oven for 30 minutes. Allow to cool before serving.