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'63 Colada Cocktail Recipe


1.5 oz Hazel 63 Rum

2 oz coconut milk

2 oz pineapple juice

Add all ingredients to the shaker with ice and shake generously. Strain into coupe glass and garnish with dehydrated pineapple chip sprinkled with edible gold dust.

Sweet Pea


1.5 oz Hwy 9 Gin

0.5 oz sweet pea simple syrup

0.25 oz St. Germain

0.25 oz fresh lemon juice

To make sweet pea simply add a cup of sugar snap peas cut in halves to one cup of water and one cup of sugar. Bring to boil. Simmer 3-5 minutes or until sugar is dissolved. Let cool completely. Add all ingredients to shaker with ice, shake and pour. Garnish with 3 sugar snap pea pods, sweet pea flower, and 5-6 peas in a champagne flute with fresh ice.