Drinking in America

More often than not, cocktails tend to get a bit of a “stuck up” reputation. They start with a funky name accompanied by a long list of bells and whistles, and by the time you’ve located the actual alcohol involved, you’re out $13. If I’m being honest, I’m not a huge shaken or stirred fan myself, but when the man behind the drink is known as a “libations wizard” you’ve got my full attention.

It turns out, bar manager Matthew ‘Choo’ Lipsky not only earned his title behind the bar, but also in the kitchen. Master of Alcohol and food? Again, I’m all ears. Working with food has given him a knack for rare liquors and flavors, but when it comes to the customers “We do our best to make them feel comfortable. There is no obligation to pay for a drink you don’t like.”

A believer in following your tastebuds and all things seasonally fresh, Choo gives patrons exactly what they ask for, even if that means holding the bells and whistles.

I walk into Morso for the first time, is there a signature drink I have to try?

Try whichever signature cocktails jumps out at you and rings true with your taste buds. Be adventurous. Our most popular drink is the Monkshood- Bourbon, Apple, Walnut, and molasses.

What makes Morso so unique?

What makes Morso so unique is that its two levels with separate service and separate kitchens. No macro brewed beer, no light beer, no energy drinks and no Coke products. There is also only 22 seats on the lounge level and is like drinking in a quaint apartment.

Now that fall has officially arrived, what flavors/ingredients are you excited to start using?

For fall I’m excited to be using more spices, pumpkin, blood orange and lots of whiskies.

Does your drink menu change often or do you stick with the staple creations?

Our drink menu here at Morso, as well as the food menu, changes seasonally. So every few months or so.

When someone asks you what you do for a living do you respond bartender or mixologist?

I’m a bartender.

We noticed you have a knack for rare liquors, do you find patrons are hesitant to try the unknown or welcome the challenge?

When patrons come in we do our best to make them feel comfortable. There is no obligation to pay for a drink you don’t like and that really helps them with trying something new.

Any trend predictions for the rest of 2011?

As far as trends go, I think that the “from farm to table” aspect of food these days will continue carrying over into the realm of craft cocktails.

After a night behind the bar, what’s your drink of choice?

After work drinks change with my mood. Red wine, scotch, or a nice hoppy beer usually.