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Krung Thep Cobbler

Courtesy Trevin Hutchins, bartender, Tempo Dulu, Portland, ME

At Tempo Dulu, inside the Danforth Inn in Portland, Maine, Trevin Hutchins makes this drink with a whole green cardamom pod gently muddled with fruit, which adds subtle spice. Historically, cardamom pods have also been used to aid in digestion and are purported to offer other health benefits.

Note: Hutchins uses rhubarb liqueur from Sweetgrass, a Portland winery and distillery. If a trip to Maine isn’t in your near future, try Art in the Age Rhubarb Tea Liqueur, Rhuby Rhubarb Liqueur or, in a pinch, Aperol.


1 lychee
¼ slice ruby red grapefruit
1 green cardamom pod
1½ ounces rhubarb liqueur
½ ounces Vida mezcal
¼ ounce coconut milk
¼ ounce palm sugar syrup
Mint sprig, for garnish
Orchid, for garnish


In a cocktail shaker, muddle the lychee, grapefruit and cardamom pod. Add remaining ingredients except garnish, and fill with ice. Shake well, and strain into a decorative glass over crushed ice. Add garnishes.