GOLDEN VALLEY, Minn - It's officially backyard barbeque season and instead of stocking your cooler with that same old beer or wine to accompany what you've got on the grill, why not take it up a notch with something really special?

Anthony Rios, Bar Manager at The Commodore Bar & Restaurant in St. Paul, recommends mixing up a fabulous cocktail to serve with that pork chop, steak, chicken or fish instead. He shows us two cocktails that are sure to “wow” your guests and enhance the flavor of whatever is on the grill.

Plus, the Commodore’s Executive Chef Chas Grant shares his “pro pairings” from his new summer menu! Delicious!

Peach Gin Sour
1 egg white (or ¼ oz egg white substitute)
¼ oz club soda
1 ½ oz gin
½ oz crème de peach
1 oz peach puree
Lemon Juice ½ oz
Peach puree 1 oz
Vegan syrup ½ oz
Garnish: Thai Chilli
Glass: martini

Jacked Johnson Rum Punch Out
16 dashes of blackstrap bitters
8 oz of ginger liquor
8 oz coconut soju
4oz dark rum
4 oz aged rum
4oz orange crema
Lime juice 4 oz
Simple syrup 4 oz
Coconut water 4 oz
Passion fruit puree 4 oz
Garnish: flower, cherry, toasted coconut

Serves 8

Bacon Vinaigrette
¼ lb bacon diced
¼ c champagne vinegar
1 T whole grain mustard
1 oz chopped shallot
Pinch of salt and pepper

Render bacon and keep fat
add shallots cook lightly
mix in remaining ingredients