10 Bartenders Get Creative With Lobos 1707 Joven Tequila

What does a Bartender shake up when given a bottle of premium tequila and total creative freedom? One of these 10 cocktails, of course!

Lobos 1707 launched late 2020 and was backed early by star Lebron James. This spring, the brand challenged 100 bartenders from the Chilled 100 to create cocktails using their Joven tequila. The exceptionally smooth Joven Tequila is mixed with a measure of the brands Reposado before being finished in their signature Pedro Ximénez wine barrels.

Check out what the Chilled 100 mixed up this time!

Blossoms Up

Rebecca Burkart of Houston, Texas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Plum Syrup*
• 1/2 oz. Ruby Port Wine
• 1/2 oz. Plum Vinegar
• 1/2 oz. Lemon Juice

Preparation: Shake all ingredients with ice and double strain served up in a coupe. Garnish with lemon wheel.

*Plum Syrup

2 plums diced and two cups of Turbinado sugar macerated for a few hours. After some of the juices from the plums are extracted then pour the sugar and plums in a blender and blend on high for a minute.

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Senorita in Paradise 

Sarah Primavera of San Francisco, California

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Blood Orange Liqueur
• 1 oz. Passion Fruit Puree
• 3 dashes Angostura Cocoa Bitters
• 3 dashes Cinnamon
• 1 oz. Fresh Lemon Juice
• 1 oz. Simple Syrup

Preparation: Mix all ingredients in mixing tin and shake vigorously with ice. Double Strain into a Collins glass. Garnish with Mint sprig, blood orange slice and edible flower.

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The Compass Rose 

Maritza Rocha Alvarez of San Francisco

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3 dashes of Peychaud’s bitters
• 1/4 oz. Licor 43
• 1/2 oz. Homemade Hibiscus Syrup*
• 1 oz. Lime Juice

Preparation: Combine ingredients in a mixing tin and shake hard. Strain into a Collins glass filled with nugget/crushed ice. Garnish with candied hibiscus ?, lime, and a mint bouquet. Finish it up with grated Himalayan pink salt on top.

*Homemade Hibiscus Syrup

15 grams dried hibiscus and one cup of water. Bring to a boil and steep for 15 minutes. Strain flowers and measure equal parts by weight hibiscus tea to sugar. Stir until sugar is dissolved. Bottle and store in airtight container in refrigerator.

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A Wolf Amongst Kings

Oswaldo Serafin of San Francisco

Ingredients:

• 1 3/4 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Lime
• 1 oz. Mango Juice
• 1/2 oz. Agave
• 1/4 oz. Al Pastor Syrup*

Preparation: Put all ingredients in a cocktail shaker and shake with ice. Then double strain into a double rocks glass with fresh ice and half-moon salt rim. Garnish with a Mexican candy.

*Al Pastor Syrup

• 4 Guajillo Chiles
• 2 Chile de Arbol
• 4 Garlic Cloves
• 1 1/2 cups of Pineapple Juice
• 1 1/2 cups of Granulated Sugar
• 4 whole Cloves
• 1/2 tbsp. Ground Cumin
• 1 tbsp. Black Pepper
• 1 tbsp. Salt
• 1/4 cup White Vinegar
• 1 tsp. Oregano
• 1 cup Orange Juice

Preparation: Put garlic and chiles in water and bring to a boil then put everything in a blender till smooth. Strain mix. Put mix in a pot bring to a boil then simmer for 20 min. Let it cool on countertop till room temperature, usually makes 24 oz.

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“Moon Howler” 

Ryan Hooks of Los Angeles

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 Jalapeño Slice
• 5 Sage Leaves
• 1 dash Fee Brothers Black Walnut Bitters
• 1/2 oz. Simple syrup
• 1/2 oz. Cocchi torino vermouth
• 1/2 oz. Chinola passion fruit liquor
• 3/4 oz. Lemon juice

Preparation: Muddle jalapeño, sage, bitters, and tequila together. Add the remaining ingredients and shake. Strain over fresh ice in a rocks glass rimmed with Black Lava Salt and Chili flakes that has been blended to a finer consistency. Garnish with 3 sage leaves wrapped in lemon spiral.

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Sophisticated 

Wilson Oliver of New York, New York

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Lime Juice
• 3/4 oz. Cherry Blossom Cordial
• Fever Tree Sparkling Grapefruit

Preparation: Shake first three ingredients with ice and strain over fresh ice in a Collins glass.Top with Sparkling grapefruit soda.

*Cherry Blossom Cordial

1. Infuse 3 cups of over-proof neutral grain spirit with 4 pieces of dark bitter chocolate, 15 raspberries, 7 cinnamon sticks, 20 cloves, 7 fully zest lemons, with 70 grams of dried cherry blossoms for 24 hours.
2. Strain out all ingredients and add your infusion with 1 full quart of regular simple syrup plus a quart of rich simple syrup.

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King Sun

Frank Valles of Dallas, Texas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Peychaud’s Aperitivo
• 4 Papaya Chunks (1″ X 1″ X 1″)
• 1 1/4 oz. Guanabana Nectar
• 3/4 oz. Green Tea Syrup*
• 1 oz. Lime Juice
• 1 Lime Wheel for Garnish

Preparation: Add papaya chunks to a cocktail shaker then Muddle well. Add all remaining ingredients, top with ice, and shake vigorously. Double strain into a Collins glass with fresh ice. Garnish with a lime wheel.

*Green Tea Syrup

• 3 Lipton Orange, Passion Fruit and Jasmine Green Tea Bags
• 1 Bay Leaf
• 1 cup Sugar
• 1 Small Pinch Salt
• 1 1/2 Cups Water

Preparation: On a high heat bring 1 1/2 cups of water, 1 Bay Leaf and a small pinch of salt to a boil. Remove from heat. Throw away the Bay Leaf. Pour hot water over 3 Lipton Orange, Passion Fruit and Jasmine Green Tea Bags. Steep for 10 minutes. Return the liquid to the pan. Stir in sugar and simmer lightly on a medium heat for 3 minutes to thicken. Remove from heat and add to a squeeze bottle. Let cool uncovered for 45 minutes. Cover and refrigerate until ready to use. Refrigerated shelf life: 5-6 days.

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Summer Tempo 

Leanne Favre of New York, New York

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 oz. Lustau Vermut Blanco
• 1/4 oz. Cilantro Lime Shrub*

Preparation: Stir until properly diluted. Strain into chilled coupe glass. Garnish with 3 drops of olive oil.

Cilantro Lime Shrub*

• 1 bunch cilantro, roughly chopped
• 1 lime, quartered
• 2 cups sugar
• 2 cup vinegar

Preparation: Cover the cilantro & lime zest with the sugar. Cover and leave the mixture in the refrigerator for 24 hours. Pour the vinegar over the fruit and stir. Strain the mixture using a mesh strainer lined with cheesecloth. Squeeze out as much liquid as possible. Discard the fruit and store mixture in a clean glass bottle in the refrigerator.

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Alpha Rosita

Katie Renshaw of Chicago, Illinois

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Cynar
• 1/2 oz. PX Sherry
• 1/4 oz. Ancho Reyes

Preparation: Stir in a mixing glass with ice to dilute and chill, strain into a rocks glass with fresh ice, and garnish with a lemon twist, expressed over the top.

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Coco Lobos

Fatima Butler of Chicago, Illinois

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Ramazotti Rosato
• 1 oz. Liquid Alchemist Coconut Syrup
• 1 oz. Fresh Lime Juice

Preparation: Add all ingredients to a shaker tin with some Crushed ice. Whip shake and pour contents of the shaker into a rocks glass. Garnish with a dragon fruit slice and mint sprig.