Email As summertime is approaching and with restrictions being lifted for restaurants, there is a glimmer of normalcy for those of us working in the industry and guests alike. I will admit, it was a bit overwhelming for me personally having the bar open back up. I’ve spent the past eight months doing service bar for the restaurant. However, seeing all of the familiar smiling faces and many new ones has been comforting. One of my favorite parts of having guests actually sitting with me at the bar are the questions I get asked. People are always intrigued when you are making a cocktail. They want to know the steps, the ingredients, or how they can recreate their favorite at home. I was asked a while back how to make the perfect whiskey sour and if there were any other spirits I would recommend in place of whiskey. I was rattling off the usual suspects when I took a pause and thought about how I do love a good pisco sour.