TABLE Magazine was back at it again with the 2nd Annual Cocktail Shake-Off, gathering bartenders and tasters alike to show off Pittsburgh’s creative cocktail scene.
TABLE’s Cocktail Shake-Off was held on a Thursday, but it sure felt like a Friday night on the town! Hundreds of attendees flocked to see 12 bars and restaurants compete for the title of Cocktail Shake-Off Champion. Sponsored by various local spirit brands, each cocktail team was provided a local spirit. The rest was up to them. A discerning panel, as well as the crowd, evaluated each team on presentation, aroma, taste, creativity, and finish.
Artfully crafted cocktails weren’t the only thing that left people buzzing. Selecta elevated the energy by spinning old-school jams, mixing hip-hop and global sounds, keeping the dance floor busy and the vibes high. Market Square’s Roost curated a perfect atmosphere that gave guests ample space to mingle while allowing the cocktails and their makers to shine. Although it was a competition, there was a togetherness that exemplified the unity of the Pittsburgh bar scene. Friends among friends, both duking it out and having a good time.
See What Pittsburgh Bartenders Shook Up at TABLE Magazine’s 2026 Cocktail Shake-Off
Won’t Yinz Be My Neighbor? (Judges’ 1st Choice, People’s 3rd Choice)
Recipe by Ciana Cassi & Michael Marts at The Warren
Are we in The Strip on a Saturday afternoon? Because this drink is Yinzer to the max! Ciana Cassi and Michael Marts washed Parking Chair Vodka with much-loved Isaly’s Chopped Ham, forming a creative base for a cocktail that won over both the judges and the crowd alike. Pineapple juice, lime juice, spiced syrup, ginger syrup, and angostura bitters added deep fruit flavors and a touch of spice to this crushable cocktail. It was topped with some passionfruit-flavored bubbly air and a pinch of activated charcoal.
The Peach Thyme Continuum (Judges’ 3rd Choice, People’s 2nd Choice)
Recipe by Arum Krause & Bekah Coffey at Space Bar
Imagine what it would feel like to be a Peach Ring candy frolicking blissfully through a cloud, and you’d end up with a glass of The Peach Thyme Continuum. This playfully creative quaff started with a puffy nitro foam flavored with a delightful hint of peach puree and thyme liqueur. This fluffiness topped a pleasing mixture of Love, Querida Gin from Love, Katie Distilling, Giffard Peach Liqueur, jasmine tea, ginger syrup, clarified buttermilk, and lemon. The accolades for this delicious glass of whimsy were well deserved.
The Lychee Veil (Judges’ 2nd Choice, People’s 1st Choice)
Recipe by Amanda Smith, Danny Hill, & Olivia Weigel at Palm Palm
Who knew you could get your daily greens while imbibing? Stateside Vodka, Hendrick’s Gin, basil syrup, cold pressed green juice, lemon juice, lychee coconut syrup, and aquafaba crafted a mixture that had me drinking without guilt. Apparently, everyone felt the same as this cocktail took home 1st for People’s Choice and 2nd for the Judges Choice. Basil and lychee were the prominent flavors, while the juice provided a brightness and the aquafaba gave it body. The cocktail had me feeling energized and rested, like I was ready to take on the day. Unfortunately, it was 8pm, but you know what they say… we detox to retox!
Standing Drama
Recipe by Patrick Scott at Scratch & Co
All you gin haters: this one is sure to change your mind! Chocolate bitters perfectly balanced this cocktail made with Lucky Sign London Dry Gin, sour cherries, ginger, lime, and super saline. The ginger provided a light heat that complimented the sweet and tangy cherry, while the gin’s subdued juniper notes allowed these ingredients to blend together, creating a well-rounded cocktail that exuded artisanal craftsmanship. Super saline was the stealthy star in the balancing act, as it subtly smoothed out the bold flavors while producing a smooth mouthfeel and enhanced the drink’s originality.
Banana Bread at Work
Recipe by Kayla Fuller & Janel Dean at Spirits and Tales
In honor of National Banana Bread Day, this team paired Big Spirits American Blend Whiskey fat-washed in browned butter, with acid-adjusted orange juice, Averna, housemade banana oleo, black walnut bitters, and angostura bitters. A pleasing aroma of Bananas Foster, with a lingering sweetness reminiscent of licking the batter off the mixing spoon. This cocktail boasted deep flavors of ripe banana and nuts, while the whiskey gave it a slow heat as if it was just coming out of the oven. Sweet enough to be a liquid dessert, I’d seriously consider this drink as a complement to my morning weekend coffee.
Botanical Burn
Recipe by Darian Triest at REVEL
Slice up your cucumbers and place them over your eyes: this sipper makes you feel like you just spent a lavish day at the spa! A refreshing blend of Iron City Gin, melon-cucumber syrup, elderflower, lemon, and habanero bitters presented a citrusy floral cocktail that was light and pleasing on the palate. The unexpected mild heat of the habanero bitters gave your taste buds a tingling surprise while the cucumber and melon cooled your senses in the most soothing way. Move over Spa Water – we may have just found the newest relaxation libation.
Construction Blues
Recipe by John Gorrell & Michelle Schubert at Pizzaiolo Primo
This cocktail delivered a fusion of flavors with a distinctive profile that provoked an experience for our senses. Sweet, but not too sweet, smoky but not overpowering, spicy but not too hot, this booze-forward cocktail truly let the spirits shine. Wigle Smallman St. Vodka, mezcal, house-made jalapeño-infused blueberry concentrate, limoncello, and vanilla syrup came together in a smoky, fruity, chili combo. Our taste buds were happy to go along for the ride. Complex yet well-balanced, this craft cocktail was delicious and bold, but its original flavor is what truly set it apart.
King’s Scale
Recipe by Anthony Scaramouche & Jasmine Brown Petreski at Monterey Bay Fish Grotto
Stylish and sexy, this vibrant magenta cocktail caught our eye. The unmistakable hue of dragon fruit was the frontrunner for presentation, but the cocktail glistened all on its own. Kingfly Spirits White Rum, Damiana Liqueur, Maggie’s Farm Falernum, Combier Banane Liqueur, lime juice, and dragon fruit syrup created a well-spiced pretty in pink cocktail that emanated island vibes. With rich notes of fruity sweetness and herbal undertones, all this drink needs is a warm breeze and some salty air to complete this bright and delicious experience.
Barley Tea Old Fashioned
Recipe by Aubrey Halliburton & Lisa Considine at Lo Bar Cocktail Services
Mastering the old fashioned is a delicate art. You must honor the timeless blend of whiskey, bitters, sugar, and water, while making it your own. Lo Bar’s fresh take on the classic cocktail came dressed to impress. Using Big Spring Spirits Straight Rye Whiskey, concentrated barley tea, vanilla tea syrup, black walnut bitters, and a beautifully branded orange peel, there was nothing old about their old fashioned. The herbaceous notes in the rye played well with the barley and vanilla teas, and the black walnut complemented the oaky flavors with a gentle mellowness.
Carnegie’s Lunch
Recipe by John Hess at The Commoner
The backstory of this cocktail gives a nod to Andrew Carnegie, as well as his lunchbox sandwich. Both a play on his humble beginnings as well as Pittsburgh’s legacy of humility, The Commoner elevated the PB&J sandwich to something drinkable and exciting. Using Peanut ButterWashed Iron City Distilling’s Distiller’s Reserve Rye Whiskey, Peanut Orgeat, Strawberry Balsamic Shrub, clarified strawberry juice, and carbonated water, they created a fruity and tangy liquid peanut butter and jelly. The only team to add a snackable garnish to the drink, this experience was one-part sweet nostalgia and onepart downright delicious.
Sage Advice
Recipe by Kelsey Holmberg & Shelby Ciarallo at Bar Marco
Not often do I dole out the word sophisticated, but this cocktail was sophisticated AF. Bar Marco used sage to infuse Lawrenceville Distilling’s Ginzer Gin. They blended the results with Suze Gentian Liqueur, pineapple, and a sage green peppercorn syrup. Worldly, cultured, and refined, this cocktail was quite gentle and pleasant on the palate, with deep herbaceous notes and a hint of sweetness, giving me almost the satisfaction of a well-tailored suit. The citrus from the pineapple rounded out the Gentian Liqueur, while the sage mellowed the gin. This is certainly one for the books.
Caribbean Dream
Recipe by Erica Rodriguez & Matt Turbiner at RIVAL
Let’s be honest… who isn’t dreaming of being in the Caribbean most of the time? This vacation in a glass was a welcome blue-hued escape from the cloudy ‘Burgh. Inspired by Spirits Spiced Rum, Amaretto, Blue Curaçao, apple juice, fresh lime juice, and sours melded together to deliver a refreshing, vibrant cocktail that went down almost too easy. The amaretto and apple added a versatile depth, while the citrus brightened the cocktail in the freshest way. So, pack your bathing suit and get your coconuts ready, we dub this cocktail the new signature drink of the tropics.
Story by Ayesha Scott
Event Photography by Laura Petrilla
Cocktail Still Lives by Dave Bryce
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