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" jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" matcha do about nothing A matcha-and-prosecco mix seems to me to be the stuff Instagram dreams are made of (hint, hint #LittlePine #shamelesspromotion #helpussavetheanimals). This drink may not know if it’s up or down, but either way, it’s packed with antioxidants which, while it may not be the most important consideration of happy hour, I’d imagine is a welcome perk nonetheless. For a virgin version of this drink, simply replace prosecco with sparkling water. TIME: 3 MINUTES SERVES: 1 1 tablespoon sugar ½ teaspoon matcha powder ¼ teaspoon matcha powder ½ ounce hot water 1½ ounces Simple Syrup 1½ ounces fresh lemon juice Prosecco (roughly 2 ounces) Lemon wheel, for garnish Mix the sugar and ¼ teaspoon of the matcha powder in a small bowl with a dry barspoon until you’ve made a pale green sugar. Pour the matcha sugar onto a small plate and set aside. Combine the remaining ¼ teaspoon matcha powder and hot water directly in a highball glass. Use an electric frother to whisk the matcha until a smooth, creamy texture is achieved. Add ice to the matcha mixture, filling the glass to the rim. Add the simple syrup and lemon juice. Top off the glass with prosecco. Stir the cocktail with a barspoon, briefly and lightly. Cut a small notch in the lemon wheel. Following the line of the notch, coat half the wheel in matcha sugar by carefully and evenly pressing that half into the matcha sugar. Position the coated lemon wheel on the edge of the glass. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" blueberry margarita It’s a stretch, but I like to think of this drink as the boozy almost-equivalent of an açai bowl, since it’s made with pomegranate juice and fresh blueberries. You can take it all the way healthy by omitting tequila, if you like your drinks dry, and subbing in ginger ale, club soda, or a nonalcoholic spirit. Either way, it’s perfect for a summer (or, if you live in Los Angeles, spring/summer/fall/winter) day. TIME: 3 MINUTES SERVES: 1 2 tablespoons Himalayan pink salt 1 lime wedge 4 fresh mint leaves ¼ cup rinsed fresh blueberries, plus 4 blueberries for garnish 2 ounces tequila ½ ounce fresh lime juice 1 ounce pomegranate juice ½ ounce Ginger Syrup Pour the Himalayan salt into a small dish. Run the wedge of lime around the rim of a highball glass, then twist the rim in the salt until fully coated. Fill the salt-rimmed glass with ice and set aside. Clap the mint to bring out its flavor, then put it and the blueberries into a shaker. Muddle them until pulverized. Add a handful of ice, the tequila, lime juice, pomegranate juice, and ginger syrup. Shake vigorously until chilled; strain into the prepared glass. Skewer 4 blueberries onto a cocktail pick and use to garnish the drink. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" cucumber mule This cocktail is essentially the equivalent of spiked “spa water,” which means it’s at least almost virtuous. The most obvious nonalcoholic version of this cocktail would be, um, that aforementioned spa water, but you could simply omit the sake or play with nonalcoholic spirits here, too. Either way, the drink’s pretty much a guaranteed crowd-pleaser. TIME: 3 MINUTES (PLUS TIME FOR SAKE INFUSION) SERVES: 1 1 English (hothouse) cucumber 3 ounces Cucumber-Infused Sake (recipe follows) ½ ounce fresh lime juice About 4 ounces ginger beer Use a vegetable peeler to carefully slice the cucumber lengthwise to make a long, thin ribbon (reserve the remaining cucumber for another use). Wrap the cucumber around the inside the inside of a highball glass. Fill the glass to the top with ice. Add the infused sake, lime juice, and ginger beer; stir well with a barspoon. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" strawberry sunrise Though its name is somewhat evocative of a sweet elderly couple holding hands as they watch the sunrise, this drink is rather bold in its combination of prosecco, white wine, and tequila. In other words, this beautiful farm-to-table beverage has a bit of a sneaky bite. It’s best enjoyed, I’d say, with a lover, though it goes down just as easily with friends over brunch, during an at-home happy hour, or when alone on a Saturday afternoon with your cat/dog/pig/opossum. TIME: 5 MINUTES SERVES: 1 2 strawberries Ground pink peppercorns 1 ounce tequila 2 ounces sauvignon blanc 1 ounce Strawberry Syrup 1½ ounces Strawberry Mint Lemonade 1 ounce prosecco Splash of fresh orange juice Cut the stem out of each strawberry with a “V” cut, then slice each strawberry from top to bottom into ¼-inch-thick slices so that each slice resembles a heart. Take the prettiest slice and cut a small notch in its narrow end. Spread the pink peppercorns on a small plate. Dip one edge of the strawberry slice in the pink pepper until the edge is coated. Set aside, reserving the pink pepper. Fill a wineglass with ice and add the remaining strawberry slices. Add the tequila, sauvignon blanc, strawberry syrup, lemonade, prosecco, and orange juice to the glass. Sprinkle a pinch of pink pepper on top of the drink. Stir with a barspoon. Secure the notched strawberry garnish to the rim of the glass. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" cozy campfire Mezcal’s smokiness partners perfectly in this creamy concoction with cardamom and chocolate bitters, orange juice, and a touch of vanilla. Finally, a winter drink, for all those LA days when it dips below 70 degrees. TIME: 5 MINUTES SERVES: 1 1½ ounces mezcal 1 ounce Cashew Cream ½ ounce fresh orange juice 1 ounce Vanilla Syrup 8 shakes chocolate bitters 3 shakes cardamom bitters Wide strip of orange peel, for garnish Dark chocolate stick, for garnish Fill a small coupe with ice and water to chill the glass. Set aside. Combine the mezcal, cashew cream, orange juice, and vanilla syrup with ice in a cocktail shaker. Shake vigorously. Discard the ice and water from the coupe and strain the cocktail into the chilled glass. Top with the bitters. Fold the orange peel in two and squeeze the essence over the top of the drink. Position the peel and the chocolate stick horizontally atop the coupe. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" tiny piney This one’s named after the restaurant because it’s made with fresh rosemary, which gives it a bit of a piney taste . . . in a good way. Cocchi Americano is an Italian apéritif, which means its sweetness offsets the earthiness of the rosemary beautifully. Overall, the mix makes for a potentially too-drinkable drink, so bartender, beware. TIME: 5 MINUTES SERVES: 1 1 sprig rosemary, plus a short sprig for garnish 1½ ounces gin ½ ounce Cocchi Americano 1 ounce fresh lemon juice ¾ ounce Simple Syrup 1 ounce soda water 4 shakes cardamom bitters Strip of lemon peel, for garnish Fill an old-fashioned glass with ice and set aside. Combine the rosemary sprig, gin, Cocchi Americano, lemon juice, and simple syrup with ice in a cocktail shaker. Shake vigorously. Strain into the ice-filled glass. Top with the soda water and add the bitters. Position the rosemary sprig and lemon peel vertically in the glass. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" iced hibiscus tea This tea is one of life’s simple pleasures. At Little Pine, it is a constant—as in, the staff is constantly awash in the stuff. You will be, too, once you’ve tried it. TIME: 15 MINUTES SERVES: 6 4 cups boiling water ½ cup loose-leaf Art of Tea Hibiscus Cooler or other dried hibiscus flowers 2 cinnamon sticks 1 star anise pod 4 cups room-temperature water Pour the boiling water into an 8-cup pitcher. Put the hibiscus tea into a tea bag. Drop the tea bag, cinnamon sticks, and star anise into the boiling water. Let steep for 15 minutes, then take the bag out of the water, leaving the cinnamon sticks and star anise. Add the room-temperature water, let the tea cool down, then enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
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" strawberry mint lemonade This nonalcoholic beverage is simple summertime perfection (although technically, given its use of frozen strawberries, it could be enjoyed year-round—and anyway, the world is only getting warmer!). I envision it served at a large family picnic or, if you’re more the introverted type, a party of one spent whiling away a hot afternoon with a good old-fashioned book. TIME: 10 MINUTES SERVES: 8 4 cups frozen strawberries 1 cup fresh lemon juice 1 cup Strawberry Syrup 5 cups water Handful of fresh mint In a blender, combine the strawberries, lemon juice, strawberry syrup, water, and mint. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
14
" strawberry mint lemonade This nonalcoholic beverage is simple summertime perfection (although technically, given its use of frozen strawberries, it could be enjoyed year-round—and anyway, the world is only getting warmer!). I envision it served at a large family picnic or, if you’re more the introverted type, a party of one spent whiling away a hot afternoon with a good old-fashioned book. TIME: 10 MINUTES SERVES: 8 4 cups frozen strawberries 1 cup fresh lemon juice 1 cup Strawberry Syrup 5 cups water Handful of fresh mint In a blender, combine the strawberries, lemon juice, strawberry syrup, water, and mint. Blend until fully combined. Strain through a fine-mesh strainer into a pitcher. Serve and enjoy. "
― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort
