For Bitter For Worse

For Bitter For Worse Non-Alcoholic Cocktail

$29
For Bitter For Worse Non-Alcoholic Cocktail
For Bitter For Worse

For Bitter For Worse Non-Alcoholic Cocktail

$29
3.0 Stars / 7 Reviews
Free Standard Shipping on Orders $149+

No booze here.

How do you make a great-tasting cocktail with none of the booze? The folks at For Bitter For Worse told us: First, they soak herbs and botanicals in alcohol to extract the flavors, and then they use a still to pull the alcohol out. To finish it off, they mix their freshly crafted spirit base with natural ingredients from the Pacific Northwest (foraged Douglas fir tips, organic rhubarb juice, Saskatoon juice, and organic white grape nectar, to name a few). The result? Three non-alcoholic drinks you’ll have to taste to believe.

Choose your varietal—they’re spirited and sophisticated, each and every one. (Psst...you can also try all three in this gift trio.)

Smoky No. 56 gets its campfire-like notes from smoked tea, figs, and a smidge of maple syrup. It’s especially for whiskey lovers and took—you guessed it—56 trials to get just right. Serve it straight with a cocktail cherry or orange twist, or chill it and garnish with a sprig of rosemary. (We hear it’s great for shaking up sours, too.)

Eva’s Spritz is bright and refreshing, and no wonder: It has Oregon rhubarb and 12 different botanicals inside. It’s inspired by the classic Italian aperitivo and shines when served over ice (especially with an orange wheel or rhubarb ribbon for garnish). Another option? Pour it into champagne flutes for an impromptu toast.

The Saskatoon is plenty herby, with berries, bitter botanicals, and foraged Douglas fir tips inside. It’s less sweet than your typical Negroni, and it’ll remind you of hiking through a forest with friends. Our advice: Serve it in a rocks glass with a rosemary sprig or blueberries. (We love this one for mixing sours too.)

  • Made in: Portland, OR.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $149+ and Easy-Breezy Returns

How do you make a great-tasting cocktail with none of the booze? The folks at For Bitter For Worse told us: First, they soak herbs and botanicals in alcohol to extract the flavors, and then they use a still to pull the alcohol out. To finish it off, they mix their freshly crafted spirit base with natural ingredients from the Pacific Northwest (foraged Douglas fir tips, organic rhubarb juice, Saskatoon juice, and organic white grape nectar, to name a few). The result? Three non-alcoholic drinks you’ll have to taste to believe.

Choose your varietal—they’re spirited and sophisticated, each and every one. (Psst...you can also try all three in this gift trio.)

Smoky No. 56 gets its campfire-like notes from smoked tea, figs, and a smidge of maple syrup. It’s especially for whiskey lovers and took—you guessed it—56 trials to get just right. Serve it straight with a cocktail cherry or orange twist, or chill it and garnish with a sprig of rosemary. (We hear it’s great for shaking up sours, too.)

Eva’s Spritz is bright and refreshing, and no wonder: It has Oregon rhubarb and 12 different botanicals inside. It’s inspired by the classic Italian aperitivo and shines when served over ice (especially with an orange wheel or rhubarb ribbon for garnish). Another option? Pour it into champagne flutes for an impromptu toast.

The Saskatoon is plenty herby, with berries, bitter botanicals, and foraged Douglas fir tips inside. It’s less sweet than your typical Negroni, and it’ll remind you of hiking through a forest with friends. Our advice: Serve it in a rocks glass with a rosemary sprig or blueberries. (We love this one for mixing sours too.)

No booze here.

How do you make a great-tasting cocktail with none of the booze? The folks at For Bitter For Worse told us: First, they soak herbs and botanicals in alcohol to extract the flavors, and then they use a still to pull the alcohol out. To finish it off, they mix their freshly crafted spirit base with natural ingredients from the Pacific Northwest (foraged Douglas fir tips, organic rhubarb juice, Saskatoon juice, and organic white grape nectar, to name a few). The result? Three non-alcoholic drinks you’ll have to taste to believe.

Choose your varietal—they’re spirited and sophisticated, each and every one. (Psst...you can also try all three in this gift trio.)

Smoky No. 56 gets its campfire-like notes from smoked tea, figs, and a smidge of maple syrup. It’s especially for whiskey lovers and took—you guessed it—56 trials to get just right. Serve it straight with a cocktail cherry or orange twist, or chill it and garnish with a sprig of rosemary. (We hear it’s great for shaking up sours, too.)

Eva’s Spritz is bright and refreshing, and no wonder: It has Oregon rhubarb and 12 different botanicals inside. It’s inspired by the classic Italian aperitivo and shines when served over ice (especially with an orange wheel or rhubarb ribbon for garnish). Another option? Pour it into champagne flutes for an impromptu toast.

The Saskatoon is plenty herby, with berries, bitter botanicals, and foraged Douglas fir tips inside. It’s less sweet than your typical Negroni, and it’ll remind you of hiking through a forest with friends. Our advice: Serve it in a rocks glass with a rosemary sprig or blueberries. (We love this one for mixing sours too.)

  • Made in: Portland, OR.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $149+ and Easy-Breezy Returns

How do you make a great-tasting cocktail with none of the booze? The folks at For Bitter For Worse told us: First, they soak herbs and botanicals in alcohol to extract the flavors, and then they use a still to pull the alcohol out. To finish it off, they mix their freshly crafted spirit base with natural ingredients from the Pacific Northwest (foraged Douglas fir tips, organic rhubarb juice, Saskatoon juice, and organic white grape nectar, to name a few). The result? Three non-alcoholic drinks you’ll have to taste to believe.

Choose your varietal—they’re spirited and sophisticated, each and every one. (Psst...you can also try all three in this gift trio.)

Smoky No. 56 gets its campfire-like notes from smoked tea, figs, and a smidge of maple syrup. It’s especially for whiskey lovers and took—you guessed it—56 trials to get just right. Serve it straight with a cocktail cherry or orange twist, or chill it and garnish with a sprig of rosemary. (We hear it’s great for shaking up sours, too.)

Eva’s Spritz is bright and refreshing, and no wonder: It has Oregon rhubarb and 12 different botanicals inside. It’s inspired by the classic Italian aperitivo and shines when served over ice (especially with an orange wheel or rhubarb ribbon for garnish). Another option? Pour it into champagne flutes for an impromptu toast.

The Saskatoon is plenty herby, with berries, bitter botanicals, and foraged Douglas fir tips inside. It’s less sweet than your typical Negroni, and it’ll remind you of hiking through a forest with friends. Our advice: Serve it in a rocks glass with a rosemary sprig or blueberries. (We love this one for mixing sours too.)

Meet the Maker

For Bitter For Worse

Portland, OR
Wife-and-husband team Shelley and Jeff founded For Bitter For Worse to offer those who aren’t drinking a place at the party, and we’re here for it. Their non-alcoholic cocktails are inspired by their sparky marriage and love of celebrations, and wow, are they packed with flavor.
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