Raise a glass to Mexican Independence with 10 bartender made cocktails featuring Lobos 1707 Tequila.

Celebrate Mexican Independence Day this September 16th with the last 10 cocktails from the Lobos 1707 Tequila Challenge. At the beginning of the summer, the team at Lobos challenged one hundred Chilled 100 bartenders to create unique recipes using their new tequila line. Bartenders all around the country contributed, creating stunning cocktails that showcased their own creativity and talent while highlighting the tequila.

Check out the final round of cocktails and mix up your favorite to celebrate the day.

Wolf Moon - Cliseria Padilla Flores

Wolf Moon

Wolf Moon

By Cliseria Padilla Flores / Tampa

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Pedro Ximenez Sherry
  • 1/4 oz. Green Chartreuse
  • 1/2 oz. Espresso Liqueur
  • 1 Double Shot Espresso

Preparation: Shake all ingredients with ice. Double strain into chilled coupe glass. Lightly torch foam. Garnish with 3 coffee beans.


Vipers Veneno - Armando Conway

Vipers Veneno

Viper’s Veneno

By Armando Conway / Palm Beach County

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Lime Juice
  • 1/4 oz. Agave Nectar
  • 1/2 oz. Ancho Reyes
  • 3/4 oz. Jalapeno Syrup

Preparation: Shake all ingredients with ice. Double strain over crushed ice in tajin rimmed bucket. Garnish: Tajin rim, mint bundle, and red fresno chili slice.


Lobos de Cantalupo - Ariana Dimou

Lobos de Cantalupo

Lobos de Cantalupo 

By Ariana Dimou / San Diego

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Fresh Lime
  • 1/4 oz. Cantaloupe Syrup
  • Top with Grapefruit Radler

Preparation: Add all ingredients except radler to tin, shake vigorously, strain over fresh ice into rocks glass. Top with grapefruit radler. Garnish- lime wheel & half black lava salted rim 


The Buzzer Beater - Stephanie Saputo

The Buzzer Beater

The Buzzer Beater

By Stephanie Saputo / Atlanta

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Passionfruit Liqueur*
  • 1/2 oz. Lime Juice
  • Sparkling Rosé

Preparation: Build in glass with ice or in cocktail shaker. Stir/shake & strain everything but sparking rosé. Top glass with Sparkling roée. Garnish with lime wedge.

*Passionfruit Liqueur

  • Pulp from 12 Passionfruit
  • 150 mL grain alcohol/high proof spirit (I used Wray and Nephew)
  • 8 oz 1:1 simple syrup

Preparation: Allow passionfruit pulp and alcohol to soak in a sealed container in a dark place for 30 days. After 30 days, add simple syrup and seal and store for another 2 weeks. After this, strain out pulp with a fine strainer and strain out finer particles through a coffee filter. Bottle and keep in refrigerator for months, if it lasts that long!


Pack Mentality - Matthew Mcintyre

Pack Mentality

Pack Mentality 

By Matthew Mcintyre / St. Augustine

Ingredients:

  • 1 1/2 oz. Tequila Lobos 1707 Reposado
  • 1/2 oz. Yellow Bell Pepper Liqueur*
  • 1/2 oz. Lemon
  • 1/4 oz. Campari
  • 1/4 oz. Velvet Falernum
  • 1/2 – 1 Datil Pepper Muddled

Preparation: Shake all ingredients with ice. Double strain into Nick and Nora glass. Garnish dehydrated lemon wheel with sliced Datil Pepper.

*Yellow Bell Pepper Liqueur 

Sous vide 3 yellow peppers sliced at 125 Fahrenheit for 3 hours in 3 cups of water. Blend everything up and strain through cheese cloth, heat up and add a cup of sugar and neutral grain spirit. Stir thoroughly, chill and serve.


Jalisco Sour - Jan L Bland

Jalisco Sour

Jalisco Sour or Devil’s Sour

By Jan Lee Bland / Denver

Ingredients:

  • 1 oz. Lobos 1707 Joven Tequila
  • 1 oz. Fresh Lemon Juice
  • 1/2 oz. Agave Syrup
  • 1 oz. Aquafaba
  • 1 oz. Mexican Red Wine (preferably with notes of berry and spice)

Preparation: Add Tequila, Lemon Juice, Agave, and Aquafaba to a shaker.  Dry shake for 30 seconds. Add ice. Shake for 15 seconds.  Strain into a Chilled glass.  Pour Red Wine over a spoon or bar spoon spiral to float. 


Slam Dunk Joshua Marthy

Slam Dunk

Slam Dunk

By Josh Marthy / Albany

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Ancho Reyes Chile Liqueur
  • 1 1/2 oz. Fresh Pineapple Juice
  • 3/4 oz. Lime Juice
  • 1/2 oz. Agave Syrup
  • Muddled Cucumber
  • Muddled Mint

Preparation: Prep a Rocks Glass with Salt and Tajin rim. Muddle cucumber and mint in a shaker, add ingredients, shake. Double strain into glass over ice. Garnish with cucumber wheel and mint sprig


Kiko - Michael Buonocore

Kiko

Kiko

By Michael Buonocore / Denver

Ingredients:

  • 1 1/2 oz. Lobos 1707 Tequila Joven
  • 1/2 oz. Chareau Aloe Vera
  • 1 oz. Lime Juice
  • 3/4 oz. Watermelon Syrup*
  • pinch Tajin

Preparation: Combine ingredients in a mixing tin and shake with ice. Strain into a Nick & Nora glass.

*Watermelon Syrup

Equal parts strained watermelon juice and sugar, with a pinch of salt, blend until dissolved.


The Lilac - Jonathan Turner

The Lilac

The Lilac

By Jonathan Turner / Atlanta

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1 oz. Coconut Cream
  • 1/2 oz. Honey Syrup
  • 1/4 oz. Blackberry Liquor
  • 2 bar spoons Taro Powder

Preparation: Combine all ingredients in shake mix with bar spoon then add ice and shake. Double strain into coupe glass garnish with blackberry on a pick


Berried Agave - Emma Alexander

Berried Agave

 

Berried Agave

By Emma Alexander / Denver

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 1/2 oz. Apologue Persimmon Liqueur
  • 1/2 oz Demerara Syrup
  • 1/2 oz Fresh Lime Juice
  • 1/2 oz Melletti Amaro
  • 8 Raspberries

Preparation: Muddle the raspberries with Demerara and lime juice in a shaker before adding the rest of the ingredients. Shake and strain into highball glass, add ice, top with 1 oz Fever Tree Ginger Beer. Garnish with a Lime Wheel, Fresh Raspberry and an edible flower.