We’re continuing our Lobos 1707 bartender challenge with 10 new cocktail recipes to help countdown to National Tequila Day on July 24th.
To celebrate all things tequila, Lobos 1707 challenged 100 Chilled 100 Bartenders to create cocktails using their range of tequilas. Each bartender developed a unique cocktail that builds off of the spirit emphasizing the unique tasting notes.
Launched in October of 2020, Lobos 1707 tequila is made from Blue Weber Agave grown in the rich soil of Altos de Jalisco. After six years, the plants are harvested and transformed into a beautifully crafted spirit that is aged for varying periods before being finished in Pedro Ximénez wine barrels.
The Mexican Samurai
By Lauren Castano / Palm Beach County, FL
Ingredients:
- 1 1/2 oz. of Lobos 1707 Joven
- 1 1/2 oz. of Coconut Infused Sake
- 1 oz. of PILONCILLO Mexican Can Sugar Simple Syrup.
- 3-4 pieces of Lemongrass
- 1 piece of Ginger.
- 3/4 oz. Fresh Lemon Juice
Preparation: Muddle ginger and lemongrass together in a shaker and add the rest of the ingredients and ice. Shake vigorously. Double strain over cubed ice in a coupe glass with premade butterfly pea flower tea ice cube. Add fresh lemon juice over top of cocktail.
Garnish: with dried butterfly pea flowers & lemon zest. Ice: steep butterfly pea flower in simmering water for 5 minutes. Pour into ice molds and freeze for later use.
Not a Tourist
Not a Tourist
By Austin Millspaugh / Dallas
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven tequila
- 3/4 oz White Verjus
- 3/4 oz Lustau Solera Sherry
- bar spoon D’Aristi Mexican Honey liqueur
Preparation: Stirred with ice and strained into chilled coupe glass. Express lime zest over the top of the cocktail and tie zest around stem of glass.
Lobos Verde
Lobos Verde
By Julian Pagan / Dallas
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 3/4 oz. Lime Juice
- 3/4 oz. Simple Syrup
- 1/2 oz. Apple Puree
- 1/4 oz. Blackberry Liquor
Preparation: Shake first 4 ingredients with ice. Strain over fresh ice in a Collins glass and top with Blackberry liquor. Garnish with pick of frozen blackberries.
“Lobos Santos”
By Lance Bowman / Chicago
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Grapefruit Liqueur
- 1/4 oz. Green Chartreuse
- 2 dashes Angostura
- 1 oz. Fresh Lime Juice
- 3/4 oz. Blackberry & Hoja Santa Cordial*
- Amontillado Sherry Mist
- Palo Santo Smoke
- Fresh Sage
Preparation: Combine all liquid ingredients in a shaker tin, add ice and shake. Strain into a double old fashioned glass, mist with Sherry, give it a waft of palo santo smoke, and finish with a sprig of fresh sage.
*Blackberry & Hoja Santa Cordial
In a saucepan combine 2 cups water, 1 cup blackberries, the peel of one lemon, 1/8 tsp salt, and 5 hoja Santa leaves. Bring to a boil, reduce heat and simmer for 15 minutes. Strain, add an equal volume of sugar and stir to dissolve.
Thai That Binds
Thai That Binds
By Chris Morris / Houston
Ingredients:
- 2 oz. Lobos 1707 Joven Tequila
- 3/4 oz. Fresh Lime Juice
- 3/4 oz. Guava Syrup
- 1 bar spoon Fernet Branca
- 5-6 leaves Thai Basil
Preparation: Add basil and guava syrup into shaker. Gently muddle the basil. Add rest of the ingredients and ice. Shake for rapidly for ~10 seconds. Double strain into a rocks glass filled with ice. Garnish with lime wheel and sprig of Thai basil.
Aullido de Lobos 1707
Aullido de Lobos 1707
By Juanjo Pulgarin / Chicago
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 1/2 oz. Sake
- 3/4 oz. Ceremonial Yuzu Kukicha Syrup
- 1/2 oz. Grapefruit Cordial
- 3/4 oz. Fresh Lime Juice
- 1/2 oz. Egg White
Preparation: Garnish with Raspberry powder and Raspberry lace tuile. Add all liquid ingredients and dry shake to incorporate egg white. Then add ice and shake hard for dilution and chill. Double strain into coupe glass and garnish.
Lobos 1707 El Guapo
Lobos 1707 El Guapo
By Jesse Filkins / Chicago
Ingredients:
- 2 oz. Lobos 1707 Joven Tequila
- 3/4 oz. Fresno Pepper and Mint infused Agave*
- 3/4 oz. Fresh Squeezed Lime Juice
- 2 dashes Grapefruit Bitters
- Pinch of Sea Salt
- Top with Guava and Tajin Foam**
Preparation: Shake first 4 ingredients with ice and double strain into cocktail glass. Sprinkle with salt. Top with foam and garnish. Garnish: Mint and Flower
*Fresno Pepper & Mint infused Agave
Bring to boil 2 cups water and shut off. Steep mint and sliced fresno. Strain and bland water with equal parts agave.
**Guava & Tajin Foam
Put 300 grams of Guava, 6 grams of Soy Lecithin and 1 teaspoon of Tajin into vitamix and pulsate for 30-45 seconds. Use an aquarium pump to create foam. A hand froth would work as well.
Lobo Negra
Lobo Negra
By Raul Pool / Los Angeles
Ingredients:
- 1 1/2 oz. Lobos 1707 Joven Tequila
- 3/4 oz. Lemon Juice
- 3/4 oz. Vanilla Simple
- 3-4 Mint Leaves
- 3-4 Blackberries
- Splash of Soda
Preparation: Muddle blackberries and mint in tin with Vanilla simple syrup. Add Tequila, lemon juice, and ice. Shake and strain into a Tulip glass. Add crushed ice add Mint bush and Blackberry garnish.
Raspberries on a Summer Evening
Raspberries on a Summer Evening
By Graham Essex / Chicago
Ingredients:
- 2 oz. Lobos 1707 Joven Tequila
- 1/3 oz. Framboise
- 2/3 oz. Lillet Blanc
- 1 bar spoon Honey Syrup
- 2 dashes Barrel Aged Peychaud’s bitters
Preparation: Stir over ice and strain into glass. Garnish with Lemon Horseneck style peel.
Spice Jam
Spice Jam
By Destinee Pavia/ Chicago
Ingredients:
- 2 oz. Lobos 1707 Reposado
- 3/4 oz. Fresh Lime
- 1 oz. Habanero Simple Syrup*
- 2 bar spoons Orange Marmalade
Preparation: Shake all ingredients well with ice and double strain into buck glass over ice sphere. Garnish: Orange wheel
*Habanero Simple Syrup
6 habaneros 2 cups hot water. Blend thoroughly and fine strain the juice. Add in equal amount of sugar to liquid and stir well to incorporate. Allow all the sugar to dissolve.