Make This Summer Spritz From Hamptons Hotspot Moby’s
Moby’s—the perennial Hamptons hotspot housed in a restored 1880s home—has always prided itself on its sophisticated sensibility. Amalfi-esque cuisine is served under a vast white tent or on picnic tables, tea lights strung up above. After dinner, well-heeled patrons sip mezcal negronis by fire pits, or inside by the well-stocked bar, as they plot the rest of their summer evening plans. (Or maybe even some shopping: last year, for example, Moby’s partnered with Todd Snyder on a line of custom clothing.)
But something was missing. While Moby’s was the go-to nighttime destination, during the day their rolling lawn and quaint farmhouse were quiet—despite the space’s ideal setup for leisurely summer mornings.
Enter Moby’s Market: a laidback café serving up everything from oat milk cappuccinos to breakfast pizzas with asparagus, egg and mortadella sandwiches, and peach and burrata salads. It’s an ode to the beachside surf shacks of Australia, where founders Lincoln Pilcher and Nick Hatsatouris grew up—inside is light, airy, and adorned with splashes of Moby’s signature sea green. “Moby’s has always taken inspiration from the laid-back Australian dining culture, with a little bit of dolce vita mixed in. The market brings another layer of that,” says Pilcher. The café, which opens in early July, will be open for breakfast and lunch. Guests can take their food to go, or enjoy it on the farmhouse’s deck. “We wanted to create a daytime offering with a casual vibe and a menu that could be enjoyed on the way to the beach, or leisurely with friends and a cocktail on our patio or in the garden," adds Hatsatouris.
Speaking of cocktails—this summer, Moby’s will be offering their signature spritz for purchase. Bar Director Maxime Belfand’s crisp concoction includes sparkling grapefruit juice, martini fiero, and, of course, prosecco.
On this late June Friday, we asked Moby’s to share their recipe with Vogue readers. Below, here’s how you can make the refreshing cocktail for yourself.
Moby’s Spritz
Ingredients
2oz Martini Fiero
2oz San Pellegrino Pompelmo Sparkling Grapefruit Juice
1oz Water
3oz Prosecco
One slice ruby red grapefruit (for garnish)
Direction: In a wine glass with ice add Martini Fiero, San Pellegrino Pompelmo Sparkling Grapefruit Juice, water and prosecco and stir; garnish with a slice of ruby red grapefruit
Originally Appeared on Vogue
