"The way of life is so different in those countries. They really have an ownership of what they are doing," says Williams, talking about the drinks and spirits he sampled abroad. "You could taste the quality of the spirit, and, it might be in my head, but you could taste the love and work that went into it."

At Bar Dough, Shawn Williams shows off some of the cocktails he will be making at Señor Bear.
Linnea Covington
Once Señor Bear opens, try the pisco in a traditional pisco sour, a creamy and refreshing drink made with egg white, lemon and sugar. Guests will also get to sip samples of Williams's research in the form of a magenta-hued prickly-pear margarita and a traditional daiquiri made with light and dark rums. The cocktail menu will feature around twelve to fifteen specialty drinks as well as some classic tipples. The barman is also excited at the prospect of a frozen-drink machine, the perfect tool for making Señor Bear a sweet spot for summer imbibing.