Drinking & Dining

Sip on this spirit-free Nonhattan at Botanist Bar

With no shortage of award-winning bartenders, Botanist Bar continues to be recognized as one of the top cocktail bars in the city, most recently named as one of the finalists for Bar of the Year in Vancouver Magazine’s Annual Restaurant Awards. Botanist Bartender Max Curzon-Price recently won the BC Regional Finals in the Bacardi Legacy Competition, an event created to test the world’s most passionate, innovative and inspiring bartenders. Max, who was a Bombay Sapphire’s 2018 ‘Most Imaginative Bartender’ top 10 finalist, shares with us an avant-garde spirit-free version of the classic Manhattan cocktail,  available only at the Botanist Bar.

February 21st, 2020

Sip on this spirit-free Nonhattan at Botanist Bar

Nonhattan cocktail | Created by: Max Curzon-Price, Botanist



1 oz Seedlip Spice 94

1 oz tbsp cold chai tea

1 oz Raz el Hanour Syrup *

2 dashes Fee Brothers Black Walnut Bitters


Ras el Hanour Syrup

6 cinnamon sticks

4 bay leaves

15 allspice berries

8 dried rosebuds

4 black cardamom pods, sliced

1 small dried chilli

½ cup peeled and sliced ginger

1 tsp coriander seed

½ tsp caraway seed

¼ vanilla pod, seeds scraped out

4 cups of water

1 ½ cups maple syrup

1 ½ cups demerara syrup



  • Combine cinnamon, allspice, cardamom, coriander, and caraway in a pot and lightly toast.
  • Combine all other ingredients in a pot on medium heat and stir until sugar is dissolved.
  • Bring the mix to a low simmer and let reduce by half, about 45 minutes. Be careful not to boil.
  • Strain mix and keep liquid in the fridge until ready to use.
  • Pour all ingredients and stir over ice.
  • Strain into a Martini glass or a Nick & Nora glass.
  • Garnish with an orange peel.


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