Bartender Spotlight - Andrew "Morrie" Morrison

Bobby Kanter
Sigma Alpha Epsilon

Name: Andrew, Morrie, Montana

Double Major: English and Mixology

Greek House: Sigma Alpha Epsilon

Place of Employment: Chaser’s Bar and Grille

What’s the best thing about working at Chaser’s?

There is no doubt in my mind that the best thing about Chaser’s, whether or not you are an employee, is simply the great atmosphere. I’ve experienced the bar from both angles and I can say definitively that it’s one of the most utopian (English major) places on campus. I’ve felt like part of the Chaser’s family from day one. The incestual nature of employees at Chaser's makes me feel right at home… wait a minute.

What’s the best night of the week at Chaser’s?

Friday and Saturday nights are obviously the busiest, but Wednesdays are definitely my favorite. Especially in the summer. Fifty cent Tacos. Jumbo Margs. Bringing me right back to my days when I used to flair bartend in South Beach…

How did you become such an accomplishment and noted bartender on the Madison scene?

It's not easy, but it can be done. I owe everything that I know to Brian Flanagan. He’s a genius mixologist. The total package; the face, the hair and the moves. He’s not only a teacher to me, but a friend as well.

Isn’t Brian Flanagan the character Tom Cruise plays in the movie Cocktail?

Yes it is.

What’s your specialty drink and shot?

I make a mean Moscow Mule and my specialty shot is called a Grape Kool-Aid Shot. The Grape Kool-Aid shot is a mix of Southern Comfort, sour mix, blue curacao, raspberry liqueur, cranberry juice and pineapple juice. I also put crème de menthe in just about anything. Keep in mind that I put an equal amount of love into everything I make, just let me know what you want and I’ll shake ‘er up for ya.

How’s the food?

The food is amazing. I think its really underrated overall. All of our burgers are good, but we have this new burger called the Cheesesaurus Rex. It’s a burger served between two grilled cheese sandwiches. We also have these amazing cheese fries that are smothered in our house garlic cheese sauce and loaded with bacon. We could put that garlic cheese sauce on a flip-flop and I think people would eat it.

Favorite customer(s)?

There’s this Scottish dude named Colin who used to be in the Scottish Secret Service. He sits in the same seat every single day, and all he drinks is Fat Tire. Imagine a modern day William Wallace (Mel Gibson’s character in Braveheart) who tends to over indulge... that’s Colin.

What’s the strangest thing you’ve experienced bartending?

Too many weird things to count. When you’re sober and serving a belligerent clientele, it’s hard to avoid the nutjobs. To name a few though… I saw a 40-year-old woman urinate in the entryway of the bar. That was pretty scary. I also had to cut-off this inebriated MBA student who presumed to let me know that he could “buy me” if he wanted.  

Biggest perks of being a bartender?

You’d be surprised the things you get offered for a free drink…

Hardest thing about bartending?

The feeling I get when I get off work at 3 a.m., order Pokey Stix, eat them all, and realize what I just did.

Bobby is a senior studying entrepreneurship, operations, and technology management. You may contact him at rkanter@wisc.edu.