From humble beginnings to immense success, Andrew Carnegie embodies the spirit of Pittsburgh. His name lives on in The Commoner, tucked away in the Kimpton Hotel Monaco Pittsburgh. In the spirit of Iron City Distilling Whiskey and Pittsburgh’s legacy of humility, we’re taking humble ingredients and turning them into something exciting. A simple PB&J sandwich becomes a sparkling firework of flavor, with rye whiskey as the vehicle for cocktail greatness.
How to Make a Strawberry Balsamic Shrub for This PB&J Cocktail
To prep your strawberry balsamic shrub, slice fresh strawberries and combine them with an equal weight of sugar in a bowl. Let the mixture sit for several hours, or overnight, so it form a naturally sweet syrup. Strain off the liquid, then stir in apple cider vinegar along with a small amount of balsamic vinegar. Let the shrub rest in the refrigerator for at least 24 hours so it can meld into a sweet-tart syrup.
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Carnegie’s Lunch: A PB&J Cocktail
Description
Some nostalgia for your afternoon…
Ingredients
- 1.5 oz peanut butter-washed rye whiskey
- .5 oz peanut orgeat
- .25 oz strawberry balsamic shrub
- 2 oz clarified strawberry juice
- .5 oz water
Instructions
- Carbonate all ingredients in a soda stream and pour over ice.
- Garnish with strawberry chocolate.
For the peanut butter-washed rye whiskey:
- Gently warm smooth peanut butter just enough to loosen its texture, then combine it with rye whiskey in a sealable container, shaking thoroughly.
- Allow the mixture to infuse at room temperature for 4–6 hours so the peanut oils can bind with the whiskey.
- Transfer the container to the freezer and chill until the fat solidifies on top, usually overnight.
- Once fully set, remove the solid fat on top and strain the whiskey through a fine mesh strainer
Recipe by John Hess at The Commoner
Photography by Dave Bryce
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