Lobos 1707 Tequila challenges 100 bartenders from the Chilled 100 to craft unique cocktails using their stunning, Pedro Ximénez wine barrel aged Joven tequila.

The brand, backed by Lebron James, has quickly garnered fans thanks to its high-quality and unique approach. The brands Joven tequila is made from blue weber agave and mixed with a measure of their Reposado before being carbon-filtered and aged in their signature Pedro Ximénez wine barrels. The resulting spirit has a smooth, balanced flavor profile with strong notes of fresh cut agave.

Lobos 1707 is the perfect spirit for a craft cocktail, which is why the brand has challenged 100 members of the Chilled 100 to do what they do best; make great cocktails.

Lobos Royal

Lobos Royale

Lobos Royale 

PJ Wagner of Chicago, Illinois 

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Lemon Juice
  • 1/2 oz. Strawberry Syrup
  • 1/3 oz. Violet Liqueur
  • Fill Champagne

Preparation: Combine Lobos 1707 Joven, Lemon Juice, and Strawberry Syrup into Shaker with Ice. Shake until chilled. Fine strain into Wine glass or Coupe, fill with Champagne, add Violet and Lemon twist garnish.


Night Wolf 

Meaghan Montagano of New York, New York

Ingredients:

  • 1 3/4 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Ancho Reyes
  • 1/2 oz. Kahlua
  • 2 dashes Bittermens Xocaolatl Mole Bitters

Preparation: Build all ingredients in a mixing glass, add ice, and stir for approximately 20-25 seconds. (until diluted and chilled). Strain into a chilled coupe glass, express lemon ribbon over complete cocktail and drop in. Garnish with a lemon ribbon or lemon twist.


Passion of the Kill 

Passion of the Kill

Passion of the Kill 

Kingston Chan of Los Angeles

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Passionfruit juice
  • 3/4 oz. Fresh Lime juice
  • 3/4 oz. Agave nectar
  • 2 oz. Sapphire Wolfberry Infused Sparkling Lemonade

Garnish: Passion Fruit Moon with Passion Fruit Seeds, Mint Sprig and Sapphire Wolfberry infused salt on the rim.

Preparation: On a plate, combine 1/2 cup of Fine Grounded Sapphire Wolfberries with 1/2 Cup of fine Sea Salt. Mix it well so it becomes intertwined with no particle chunks. Grab a Lime Wedge and rub on half of glassware. Carefully, salt the rim with the Sapphire Wolfberry-infused Salt.

In a shaker, bring ingredients together, including the Lime Wedge used earlier. Regal shake with good shaking ice (I personally recommend Penny Pound Ice’s Kold Draft) for 20 seconds with the lime wedge inside the shaker so the rind brings out a nice bitter, floral element to the cocktail with its essential oils. This is actually the “passion of the kill” secret method to allow the cocktail to become truly extraordinary! Strain cocktail into glassware. Place crushed ice (like Penny Pound Ice’s Pebble Ice) into cocktail. With a bar spoon, tilt at 45 degrees to float 2oz of the Wolfberry Infused Sparkling Lemonade on top to give a dramatic purple hue for visual effect. Garnish with a Passionfruit on top with Passionfruit Seeds to cascade below it and a Mint Sprig for aroma. Cheers!


Leader of the Pack 

Leader of the Pack

Leader of the Pack 

Brad Stinger of Houston, Texas

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Velvet Falernum
  • 1/2 oz. Grapefruit juice
  • 1/4 oz. Lemon Juice
  • 1/4 oz. Cherry Syrup (luxardo brand)
  • 1 barspoon Kummel Liqueur
  • 2 dashes Cherry Bark Bitters

Preparation: Shake; strain; pour over fresh ice in Collins glass. Garnish with a mint sprig and powdered sugar.


Friducha

Friducha

Friducha 

Mariangela Urquizo of San Francisco, California

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 1/2 oz. Zapote/Mamey Purée*
  • 1/2 oz. Zamaro Aperitivo
  • 1/4 oz. da Vinci sugar free almond syrup
  • 4 dashes citric acid**
  • 4 dashes malic acid***

Preparation: Shake, strain into Collins class, crushed ice, stylized orange peel garnish.

*Zapote/Mamey Purée

  • 104 g. Chopped Mamey/Zapote fruit
  • 25 g. Raw honey
  • 1 tsp. Vanilla
  • 1 tsp. Orange extract
  • 372 g. Hot water

Add all ingredients to blender and puree until it’s very smooth, no chunks.

**Citric Acid 10% (Makes one 5 oz Bottle)

  1. 10 Grams Citric Acid
  2. add 100 grams water
  3. mix well

***Malic Acid 10% (Makes one 5 oz bottle)

  1. 10 grams Malic Acid
  2. add 100 Grams Water
  3. mix well

The Estes Cocktail  

Tom Walker of Miami, Florida

“A simple, equal part riff on the margarita – incorporating a passionfruit element, which is reflective of the restaurant I work in, and Miami’s current drinking habit as a whole – The Estes Cocktail is a product of its time, in as much as the christening of the drink and its name seemed apt considering that the world lost such an incredible human earlier this week.”

Ingredients:

  • 1 oz. Lobos 1707 Joven Tequila
  • 1 oz. Aperol
  • 1 oz. Passionfruit Liqueur
  • 1 oz. Lime

Preparation: Add all ingredients to a cocktail shaker. Shake with ice, and strain into a chilled cocktail glass. No garnish.


Tiki King

Tiki King

Tiki King 

Steviee Hughes of Los Angeles, California

Ingredients:

  • 2 oz Lobos 1707 Joven Tequila
  • 1/2 oz Pineapple Juice
  • 1/2 oz Liquid Alchemist Coconut Syrup
  • 3/4 oz Spirulade Juice (from juice crafters)
  • 1/2 oz Velvet Falernum
  • 2 dashes of Bitter Queens Bangkok Betty Thai Spice Bitters

Preparation: Add all ingredients into a tin with ice and shake, strain into a tiki glass filled with ice and garnish with colorful flowers!


Blood Moon 

Ashley Levi @missagave

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1/4 oz. Ginger Lemon Syrup*
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Creme de Cassis
  • 6 drops of Hellfire Bitters

Preparation: Shake with ice and double strain into coupe glass. Garnish with dehydrated lemon or orange.

Ginger Lemon Syrup

Take Fresh ginger (about a quarter size) and lemon peels of 1/2 large lemon with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil and simmer for about 15 minutes. Let cool and strain out solids.


La Panza de Sancho 

La Panza de Sancho

La Panza de Sancho 

Alex Velez of San Francisco, California

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 2 oz. Watermelon Juice
  • 3/4 oz. Lemon Juice
  • 1/2 oz. Tamarind Ginger Agave Syrup*
  • Top Yuzu Soda
  • Rim Tajin & Chamoy

Preparation: Build into a rimmed glass and add all ingredients except for soda. Stir, add ice, and top with soda.

*Tamarind/Ginger Agave Syrup

  • 16 oz. agave
  • 4 oz. tamarind puree (perfect puree)
  • 4 oz. ginger puree (perfect puree)
  • 4 oz. water

Bring to a boil, stir, strain through cheesecloth, and bottle.


Oaktown Lavender Mandarita

Oaktown Lavender Mandarita

Oaktown Lavender Mandarita 

Allison Saduaskas

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1 1/2 oz. Handmade Mandarin Cordial*
  • 1 oz. Fresh Lime Juice
  • 2 dashes Lavender Bitters

Preparation: Shake all ingredients to chill, then strain and pour over fresh ice into cocktail glass. Garnish with lime wheel and lavender sprig.

*Mandarin Cordial (Batch) Recipe

  • 4 cups Water
  • 4 cups Sugar
  • 8 Mandarin Oranges Juiced
  • 1 Eureka Lemon Juiced

Preparation: Boil water and add sugar. Stir until dissolved. Add citrus juices, strain, then chill.