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Booze-Free Bar Pop-Up Suckerpunch Is Launching a Line of Zero-Proof Cocktail Kits

Plus, Tea Bar founder Erica Swanson makes Forbes’ 30 Under 30, and more news to start your day

A box of Smith Teamaker teas, Som cordials, honey, tinctures, and more sits on a table next to a cocktail
A cocktail kit from Suckerpunch
Aubrey Janelle Photography / Official

Suckerpunch Is Back With Zero-Proof Cocktail Kits, Featuring Portland Producers

Back in January, before, XOXO co-organizer Andy McMillan announced that he would open a cocktail bar called Suckerpunch — completely free of spirits. Instead, the bar would keep kombuchas and house sodas on tap, make cocktails with teas and shrubs, and serve novelty bottles of specialty non-alcoholic drinks from around the world. Suckerpunch started with a few pop-ups, but when coronavirus hit Portland, the project went quiet. Now, McMillan is back with new zero-proof cocktail kits. The kits, which come with everything to make two different drinks, include recipe cards, Smith Teamaker tea, Som Cordial tangerine shrub, Portland Bitters, and more. The kits go on sale today at 3 p.m.,; considering how quickly the pop-ups sold out, it’s probably best to set a timer. [EaterWire]

Tea Bar Founder Erica Swanson Named Forbes 30 Under 30 Honoree

Erica Swanson opened the first Tea Bar in Portland when she was 23 years old. Now, the entrepreneur has opened locations across the city and stocks teas in at least 30 stores. Yesterday, Forbes included Swanson in its prestigious 30 Under 30 list, noting her expansion efforts. [Forbes]

In Other News...

• Now that all the Portland locations have closed, the final Pok Pok will close nationwide: Andy Ricker’s Las Vegas Pok Pok Wing will shutter at the Cosmopolitan this weekend. [ELV]
• German beer and wurst hall chain Gustav’s will temporarily close all of its locations. [WWeek]
• Westside breakfast haunt The Daily Feast will start selling breakfast and lunch kits December 9, from homemade biscuits with a quart of sausage gravy to Reuben kits. The kits will be available on the website for pre-order, for pickup on Wednesdays. [EaterWire]

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