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A man in a brown apron sits on a stool in a café, smiling while being filmed for an interview with cameras and lighting equipment set up around him.
Beyond the Bar

Beyond the Bar: Volume 2

Published on:  08/08/2025

Not drinking alcohol doesn't have to mean sipping soda for the night or settling for “just water.”

 

In this episode of Beyond the Bar, award-winning mixologist Christian "Suzu" Suzuki-Orellana takes on a familiar challenge: creating non-alcoholic cocktails that feel intentional, elevated, and worthy of the moment.

 

With the BERO Variety Pack as his foundation, Suzu crafts recipes that are vibrant, layered, and celebration-ready. No syrupy mocktails. No second-tier pours. Just thoughtfully made drinks that look as good as they taste—and stand confidently on their own.

 

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Try the Recipes

On the menu. Bero. Bero. Bero. Double Trouble. The Bero Summer Cup.

BERO Double Tasty West Coast Style IPA. Double Trouble. Ingredients. 6 oz BERO Double Tasty. 2 oz Fuji Apple Juice. 1 oz Light Roast Cold Brew Coffee. ½ oz Thyme-Honey. Method. In a collins glass, combine apple juice, cold brew coffee, thyme honey, and some pebble/cracked ice. Using a swizzle stick, vigorously swizzle the combination until it begins to froth. Add a little more ice and top off with BERO Double Tasty. Thyme honey ingredients. 1 cup Honey. ½ cup Water. 6 Thyme Sprigs. Method. In a pot, combine honey, water, and thyme sprigs, bring to a light boil. Take off of heat and allow the thyme to steep for 20 minutes. Strain out the sprigs before using the thyme honey.

The Bero Summer Cup. Ingredients. 6 oz BERO Noon Wheat. 1 oz Ginger Syrup. 1 oz Lemon Juice. 3 Raspberries. 3 Cucumber Slices. 5 Mint Leaves. Method. In a shaking vessel, muddle cucumber slices and raspberries. Add lemon juice, mint, ice and shake vigorously. Double-strain into a collins or highball glass, add BERO Noon Wheat, ice, and garnish with a mint sprig and raspberry. Ginger Syrup Ingredients. 1 cup Juiced Ginger. 1 cup Granulated White Sugar. Method. Using a juicer, carefully put chunks of ginger through the machine to extract its juice. As long as the ginger has been washed, it’s not necessary to peel the skin. Using equal parts sugar, combine the two in a pot over medium heat. After sugar has dissolved, simmer the syrup over low heat for 5 minutes. Allow syrup to come down to room temperature before using.

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