When The Butcher’s Daughter first opened its doors, it quickly became one of the first plant-forward cafés to achieve cult-like status. With its bright, produce-driven menus and effortlessly cool aesthetic, the café carved out a new kind of dining ritual that was as much about community as it was about food.
Now, the brand is embarking on another bold initiative: a partnership with Snoop Dogg’s Iconic Tonics to introduce a lineup of functional, alcohol-free cocktails and cannabis beverages that celebrate connection, culture, and the joy of gathering—without the booze.
A Natural Fit
For Iconic Tonics, which has built its reputation on pushing boundaries in functional and cannabis-infused beverages, the collaboration with The Butcher’s Daughter was a natural fit. Both brands thrive on disrupting the norm—whether it’s redefining what a café can be or reimagining what belongs in your glass.
Launching this month in New York and Los Angeles, the partnership debuts with the Grilled Lemon Spritz, a seasonal cocktail crafted by acclaimed mixologist and author Warren Bobrow. Known as the “Canna-alchemist,” Bobrow has written six books, judged global spirits competitions, and carved out a career at the cutting edge of drinks innovation. His Grilled Lemon Spritz is the first cocktail in the U.S. to feature Kanna, a plant that’s long been used to elevate mood and deepen connection in social rituals.
Kanna: Ancient Tradition, Modern Trend
Native to South Africa, Kanna has been chewed, smoked, and brewed into tea for centuries. Celebrated for easing stress and creating a sense of calm euphoria, it’s now stepping into modern nightlife as a natural ingredient designed for connection. By bringing Kanna onto restaurant menus for the very first time, The Butcher’s Daughter and Iconic Tonics are shaking up industry norms—with the full cultural weight of Snoop Dogg behind them.
Bobrow explains why this was the perfect drink to launch with:
“The Butcher’s Daughter has always been rooted in produce and seasonality, so I wanted to start there,” he says. “Grilling the lemons adds warmth and depth, the ginger brings brightness, and the Kanna provides a gentle lift. It’s about creating something that feels both grounding and futuristic—an invitation to sip differently.”
A New Kind of Night Out
Alongside Bobrow’s creations, The Butcher’s Daughter and its listening bar Only The Wild Ones will feature a rotating lineup from Iconic Tonics, including Death Row Records’ Do It Fluid, Bobrow’s award-winning Klaus, and Love Yer Brain, developed with Flaming Lips frontman Wayne Coyne.
The timing couldn’t be better. Nearly 38% of U.S. adults now abstain from alcohol entirely, and almost half report they’re trying to drink less in 2025. Fueled by movements like Sober October and Dry January, younger generations are demanding nightlife experiences that feel just as celebratory, but more intentional.
As Evan Eneman, Co-Founder and CEO of Iconic Tonics, tells Honeysuckle:
“The non-alcoholic movement isn’t just about avoiding alcohol—it’s about elevating the evening. Our drinks are designed to spark community, deepen connection, and celebrate culture. When people can sip something that tastes incredible and makes them feel present, the whole experience transforms.”
Together, The Butcher’s Daughter and Iconic Tonics are proving that nightlife doesn’t need alcohol to feel vibrant. By blending functional plants, culinary craft, and cultural credibility, they’re creating a new kind of social ritual—one where the drink in your hand is as intentional as the company you keep.
Grilled Lemon Spritz
Ingredients (1 serving):
- ½ lemon (for grilling)
- 0.75 oz grilled lemon juice
- 0.75 oz fresh ginger juice (or muddled ginger, strained)
- 0.75 oz mint syrup
- 1.5 oz Amaro Falso
- 6–8 fresh mint leaves (plus extra for garnish)
- Soda water, to top
- 1.0 mL Kanna extract (per spritz)
- Garnish: long sprig of fresh mint + dehydrated lemon wheel
Method:
- Grill the lemon: Cut a lemon in half. Place cut side down on a grill or grill pan and cook for 8–10 minutes until nicely charred. Remove, let cool, then juice. Measure out 0.75 oz.
- Muddle: In a cocktail shaker, muddle 6–8 fresh mint leaves gently to release aromatics.
- Shake: Add grilled lemon juice, ginger, mint syrup, and Amaro Falso to the shaker. Fill with ice and shake well until chilled.
- Strain & Top: Strain into a glass filled with fresh ice. Top with soda water.
- Finish: Add 1.0 mL Kanna extract.
- Garnish: Crown the drink with a long sprig of mint and a dehydrated lemon wheel.
The non-alcoholic drink scene isn’t just about what’s missing in the glass anymore. It’s about what’s there—flavor, function, and a new kind of cultural energy. And with Snoop Dogg’s Iconic Tonics teaming up with cult-favorite restaurant group The Butcher’s Daughter and their vinyl-fueled wine bar, Only The Wild Ones, the movement just got its loudest co-sign yet.
Launching this month in New York and Los Angeles, the partnership introduces a lineup of functional, zero-proof cocktails exclusive to The Butcher’s Daughter, starting with the Grilled Lemon Spritz, the first restaurant cocktail in the U.S. to feature Kanna, a botanical poised to reshape the future of nightlife.
Kanna: From Ancient Ritual to Modern Nightlife
Kanna, a succulent plant native to South Africa, has been part of social and healing rituals for centuries. Traditionally chewed, smoked, or brewed into tea, it’s long been celebrated for lifting the mood, easing stress, and creating a sense of calm connection. Today, it’s making its way into modern wellness as a natural ingredient people turn to for relaxation, clarity, and good vibes.
By bringing Kanna to a restaurant menu for the very first time, Iconic Tonics and The Butcher’s Daughter aren’t just crafting a cocktail—they’re shaking up the industry with Snoop Dogg’s cultural weight behind them.
The Grilled Lemon Spritz was crafted by Warren Bobrow, the critically acclaimed mixologist, author, and cannabis alchemist who has spent a career pushing the boundaries of cocktail culture. Bobrow’s résumé is stacked: six-time author, Saveur 100 honoree, former rum judge, and creator of the award-winning Klaus cannabis cocktails. His work has earned him recognition at the LA Spirits Awards, three Clios, and a reputation as one of the most forward-thinking bartenders of his generation.
For Bobrow, starting the partnership with the Grilled Lemon Spritz was a no-brainer.
“The Butcher’s Daughter is rooted in produce and seasonality, so I wanted the first cocktail to embody that,” Bobrow explained. “Grilling the lemons adds warmth and depth, the ginger brings energy, and the Kanna creates a gentle lift. It’s both grounding and elevating, a way of drinking that feels like the future.”
Alongside Bobrow’s creations, The Butcher’s Daughter and Only The Wild Ones will also showcase a rotating selection of beverages from the Iconic Tonics portfolio, including Bobrow’s own Klaus, Death Row Records’ Do It Fluid, and Love Yer Brain, developed with Flaming Lips frontman Wayne Coyne.
Give Me That Feeling. Hold the Alcohol
This collaboration couldn’t come at a better cultural moment. Movements like Sober October and Dry January have revealed just how many people—especially younger adults—are rethinking their drinking habits. Recent surveys show that up to 38% of U.S. adults abstain from alcohol entirely, while nearly half of Americans in 2025 report they’re actively trying to drink less. Some have gone fully non-alcoholic, others are moderating, but all are seeking more thoughtful, flavorful, and functional alternatives when they go out.
For Evan Eneman, Co-Founder and CEO of Iconic Tonics, that demand reflects a much larger shift in how people want to experience nightlife.
“The non-alcoholic trend isn’t just about avoiding alcohol,” Eneman told High Times. “It’s about elevating the evening. These drinks are designed to spark community, deepen connection, and celebrate culture. When you’re sipping something that tastes incredible and helps you feel present, the whole night changes.”
With music, plant-based innovation, and one of the world’s biggest cultural icons at the center, this collaboration signals a new future for nightlife—one where functional cocktails aren’t just an alternative, but the main attraction.
Grilled Lemon Spritz
Ingredients (1 serving):
- ½ lemon (for grilling)
- 0.75 oz grilled lemon juice
- 0.75 oz fresh ginger juice (or muddled ginger, strained)
- 0.75 oz mint syrup
- 1.5 oz Amaro Falso
- 6–8 fresh mint leaves (plus extra for garnish)
- Soda water, to top
- 1.0 mL Kanna extract (per spritz)
- Garnish: long sprig of fresh mint + dehydrated lemon wheel
Method:
- Grill the lemon: Cut a lemon in half. Place cut side down on a grill or grill pan and cook for 8–10 minutes until nicely charred. Remove, let cool, then juice. Measure out 0.75 oz.
- Muddle: In a cocktail shaker, muddle 6–8 fresh mint leaves gently to release aromatics.
- Shake: Add grilled lemon juice, ginger, mint syrup, and Amaro Falso to the shaker. Fill with ice and shake well until chilled.
- Strain & Top: Strain into a glass filled with fresh ice. Top with soda water.
- Finish: Add 1.0 mL Kanna extract.
- Garnish: Crown the drink with a long sprig of mint and a dehydrated lemon wheel.
