Beyond the Bar: Volume 2

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.

Try the Recipes

Double Trouble

• 6 oz BERO Double Tasty
• 2 oz Fuji Apple Juice
• 1 oz Light Roast Cold Brew Coffee
• ½ oz Thyme-Honey

Glassware: Collins glass

Method: In a glass, combine apple juice, cold brew coffee, thyme honey, and some pebble/cracked ice. Using a swizzle stick, swizzle, vigorously swizzle the combination until it begins to froth. Add a little more ice and top off with BERO Double Tasty. Add more ice if necessary.

Thyme Honey

• 1 cup Honey
• ½ cup Water
• 6 Thyme Sprigs

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.

BERO Summer Cup

• 6 oz BERO Noon Wheat
• 1 oz Ginger Syrup
• 1 oz Lemon Juice
• 3 Raspberries
• 3 Cucumber Slices
• 5 Mint Leaves

Glassware: Collins/Highball

Method: In a shaking vessel, muddle cucumber slices and raspberries. Add lemon juice, mint, ice and shake vigorously. Double-strain into a glass and top off with BERO Noon Wheat and ice. Garnish with mint springs and raspberries.

Ginger Syrup:

• 1 cup Juiced Ginger
• 1 cup Granulated White Sugar

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. 

*A spicy store bought ginger syrup will work just fine if tools to make a homemade syrup isn’t possible.