The full article ran on 06/12/2020.
"Of the many alcohol-free cocktails I’ve tasted over the past few years, none can compare to the delights from For Bitter For Worse. Three flavors anchor the line, which debuted by way of Portland, Oregon, this past winter, including the campfire-ready Smoky No.56; the garden-inspired Eva’s Spritz; and the foresty
Saskatoon, with berries and Douglas Fir needles. Each one is made from a foundational “spirit base”—a blend of herbs and botanicals macerated in neutral alcohol and water—then the alcohol is removed via copper still, and the resulting base is mixed with syrups created from Pacific Northwest ingredients which allow the botanical-heavy builds of each to shine. My personal favorite is the sunny Eva’s Spritz, which underwent 30 variations to perfect its pin-size fizz that carries the green, herbaceous flavors of rhubarb and a bitter orange punch. Wonderful on their own, For Bitter For Worse also has a handful of recipe ideas for those looking to get creative. And while they are made in Northwest, thankfully they ship throughout the Lower 48."