Master Mixologist: Meaghan Montagano of CASA PUBLICA in Williamsburg Brooklyn

Meaghan Montagano is the Beverage Director and General Manager of Casa Pública located in the Williamsburg neighborhood of Brooklyn. Montagano was first introduced to the restaurant industry at age 15 while working for her aunt and uncle at their small, neighborhood Italian restaurant in South Jersey. After earning her Bachelor of Fine Arts in photography from New York City's School of Visual Arts in 2001, Montagano began working behind the bar at the Williamsburg institution, Relish, an experience that instilled in her a desire to pursue a career in hospitality. Two years later, she joined the team at West Village hotspot, Hotel Griffou under former Beverage Director Johnny Swet. It was here where Montagano began honing in on her craft, integrating herself into the city's thriving cocktail culture.

In 2011, she went on to open La Esquina's newest project, Cafe de La Esquina, where she served as Bar Manager and discovered a passion for agave-based spirits. The following year, Montagano changed gears to delve deeper into craft cocktails at Huckleberry Bar, Williamsburg's first high-volume craft cocktail bar. She parlayed that position into a Bar Manager role at Extra Fancy and was later named "Star of the Bar" at the National Restaurant Association show in Chicago in 2015.

Montagano joined the opening team of Mario Batali and Joe Bastianich's Michelin Star restaurant, La Sirena at the Maritime Hotel in 2016. As Bar Manager, she led the direction of the restaurant's first-ever beverage program, curating and overseeing an extensive list of over 35 cocktails that she developed from the ground up.

In May 2017, Montagano brings her expertise behind the bar to her role as Beverage Director and General Manager of Casa Pública, the new Mexican restaurant and bar in the heart of North Williamsburg. With an astute knowledge and palate for Mexican culture and cooking, Montagano has created a thoughtful, whimsical beverage program that reflects the spirit of traditional Mexican flavors and native ingredients.

Montagano is an active member of the New York Chapter of the United States Bartenders' Guild and has thrice competed in Speed Rack, an all-female speed bartending competition dedicated to raising funds for breast cancer research, treatment, and awareness. She has also spearheaded fundraisers at previous bars for neighboring food banks and looks to continue her philanthropic efforts with the Casa Pública team.

We had the pleasure of interviewing Meaghan Montagano for our "Master Mixologist" feature.

When did you first become interested in the cocktail culture?

The interest in cocktail culture really hit me when I worked at Hotel Griffou. ( 2009-2011) I was lucky enough to work with Johnny Set, who is a master of cocktails.

I saw how he came up with flavor profiles and cocktails ; from that point on I was hooked. I started reading cocktail books and experimenting with my own concoctions. None of which were good but started me on the road to where I am today.

What innovations in mixology and bartending do you find fascinating?

Innovations in the mixology world, I find fascinating is everything that Lance Winters is doing with St. George Brands. Everything they make is exceptional.. from their Absinthe Vert to Agricole Rums and their modifiers such as Spiced Pear- they can do no wrong in my eyes. Also having innovative products to work with just pushes the creativity of cocktails further and further. Thanks Lance!

How do restaurant and bar guests encourage your creativity?

They are the ultimate challengers! I love love love bartenders choice cocktails.

When someone bellies up to bar or sit at a table in a restaurant they initially have a flavor profile or cocktail style in mind. It is the true challenge to meet their expectations and go above and beyond to what they were even thinking of. Some of my most cherished cocktails have come out of a bartender's choice cocktail call. Such as I want something smokey, but fresh, not too sweet and spicy - from those descriptors I came up with a cocktail, which now lives on my menu at Casa Publica, called Mi Corazon. Mezcal, Cointreau, Blood Orange, Lime, Hellfire bitters served on the rocks with a pinch of Maldon salt on top.

What are your preferred "classic cocktails" and why?

The Daisy is my preferred classic cocktail. This cocktail has great building blocks (spirit, citrus, sweetener) that can be reimagined and / or sticking to the true nature of the cocktail.

What are some of your favorite infusions and how you like to use them in drinks?

It's hard to pick what infusions are my favorite; since I have so many. Kaffir lime leaves, fresh pineapple, sesame and hot peppers such as habanero. How I like to use them really depends on what I am looking to create or execute. Kaffir lime leaves, I love to use as an infusion, it has such bright notes and can be used in many different applications. Hot peppers can do no wrong in my eyes; with either infusing spirits, creating a syrup or using the hot peppers in their natural state.

Tell us about a few of your signature cocktails and why they are distinctive.

From my current menu at Casa Publica from the Experimentos section

'You're My Boy Blue' is a far out cocktail that was created on the fly while shopping in the isles of Kalustyans (my favorite place to shop for inspiration)

At the bas is Hudson corn whiskey, which I then infused with Peruvian blue corn, which I fat washed with butter-then adding Antica Carpano sweet vermouth, Tempus Fudgit Cacao and bitters. A wild variation on a Manhattan Style cocktail.

'Banana Danza', my winning cocktail from the Star of the Bar competition in 2015- This cocktail consists of Casamigos Anejo Tequila, Giffard Banane du Bresil, Dry Curacao, Cacao, Fresh Lemon, Mole & Citrus bitters. How this cocktail was born, was trying to use the rich base of Casamigos Anejo tequila (highland region) and elevate it into a tropical dream.

Give us your perfect pairing for a cocktail and a culinary selection.

For a great pairing; nothing beats St. George Dry Rye Gin 50/50 martini with Carpano Bianco finished with a lemon twist. I could eat everything from a bright light fish dish such as a ceviche to a robust juicy steak au poive. The notes of the gin and the bright notes of the bianco lend it self to elevating lighter fare and can also be seen as a palate cleanser when enjoying a richer dish.

Tell us a little about your company or restaurant.

Casa Pública blends traditional Mexican home cooking with dishes found in the country's mercados and offers a large expansive, playful cocktail and michelada program. Our maIn Focus at Casa Publica, is using Mexico City as our main inspiration, as CDMX is the hub of Mexico's rich culture. With Mexico City as our main inspiration, Casa Publica- then looks to all the surrounding states and tapping into their regional specific cuisines.

Casa Pública is located at 594 Union Avenue, Brooklyn, NY 11211. Call them at 718.388.3555 and visit their web site at https://www.casapublicabk.com/.

Photo Credit: Courtesy of Casa Pública

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