When the novel coronavirus picked up steam in March and blew through every industry imaginable, restaurants were a very visible victim: Dining rooms were forced to close, takeout became the new norm, and the ripple effects across the food chain were immediate.

But bars were also impacted immediately too — and without a ready pivot in sight. From the dive bars to the upscale cocktail lounges, owners and bartenders have gotten creative; but their challenges, as they navigate changing consumer