It’s National Tequila Day and what better way to celebrate than with a cocktail developed by bartenders and made with a fantastic bottle of tequila?

Lobos 1707 Tequila teamed up with the Chilled 100 to have 100 bartenders create unique cocktail recipes. Each recipe plays off the flavor profiles found in Lobos 1707, all while keeping the spirit front and center. Get to celebrating National Tequila Day and mix yourself a drink!

Maren Nazera – Morning Stardew

“Morning Stardew”

“Morning Stardew”

By Maren Nazera / Dallas

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven
  • 3/4 oz. Yellow Chartreuse
  • 1/2 oz. Ancho Reyes
  • 1/2 oz. 1:1 Simple Syrup
  • 3/4 oz. Lemon Juice
  • 3 Cucumber Slices, muddled
  • 2 dashes of Bittermans Hellfire Bitters
  • Tajin Rim

Preparation: Combine all ingredients except Tajin in shaker and muddle cucumber slices. Shake with ice and strain into chilled coupe rimmed in Tajin. Garnish with cucumber fan and serve. 


Southern Hospitality Margarita

By Brandon Benitez / Austin

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Fresh Lime Juice
  • 3/4 oz. Basil Liqueur
  • 1/2 oz. Orange liqueur
  • 4-5 chunks frozen watermelon

Preparation: Put all ingredients in blender and blend well. Pour into a glass and garnish with basil


Fernanda “Cubby” Rossano – In Bloom

In Bloom

In Bloom

By Fernanda “Cubby” Rossano / Dallas

Ingredients:

  • 1 3/4 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Fresh Lemon Juice
  • 3/4 oz. Hibiscus Syrup*
  • 2-3 dashes Orange Flower Water

Preparation: Shake all ingredients with ice. Strain over crushed ice in a rocks glass. Garnish with edible flowers or a lemon wheel.

*Hibiscus Syrup

8 oz. Hibiscus Tea (4g hibiscus leaves, 8 oz. water) and 8 oz. Sugar by weight. Bring tea to a simmer, add sugar and stir. Fine strain hibiscus leaves out of syrup and bottle.


Neal’s Truth

By Antonio Matta/ Austin

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Amontillado Sherry
  • 1/4 oz. Banan du Brazil
  • 2 dashes Ango Cocoa

Preparation: Combine ingredients in a mixing glass. Stir, serve up.


Alexis Brown The Pineapple of My Eye

The Pineapple of My Eye

The Pineapple of My Eye

By Alexis Brown / Chicago

Ingredients:

  • 1 1/2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Charred Pineapple Juice*
  • 3/4 oz. Passionfruit Green Tea Syrup**

Preparation: Top with Golden Pineapple Kombucha. Garnish with Pineapple Sour Patch Kids Candy (the golden child). Shake all ingredients with ice and double strain over fresh ice. Garnish with candy.

*Charred Pineapple Juice

Char 1 whole pineapple cut into wedges over medium high heat and place in blender. Blend until smooth. Strain puree into coffee filter and allow juice to strain through.

**Passionfruit Green Tea Syrup

Brew 8 tea bags in 2 cups of water. Allow to steep for 3 minutes. Remove bags and add 2 cups cane sugar. Allow to dissolve over medium low heat. Cool and bottle.


Morgan Zuch – Back in the Barrel

Back in the Barrel

Back in the Barrel

By Morgan Zuch / Tampa

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Lemongrass Infused Agave Nectar*
  • 3/4 oz. Fresh Lime Juice
  • 1/2 oz. Manzanilla Fino Sherry
  • 6-8 Mint Leaves
  • 3/4 oz. Fresh Cucumber Juice
  • 2 dashes Scrappy’s Firewater Bitters
  • Top with Le Croix Sparkling Coconut Water
  • 3 drops Sesame Oil

Preparation: Garnish with mint bundle, mint blossoms, baby cucumber, sesame crusted dehydrated lime wheel. Put mint leaves, lemongrass agave, and lime in mixing tin and lightly muddle. Add Cucumber juice, bitters, sherry, tequila, and ice. Give it a quick shake and fine strain into large 16 oz Collins glass. Add fresh ice and top with Coconut sparkling water and 3 dashes of sesame oil.

*Lemongrass infused agave nectar

Finely chop 2 stalks of lemongrass and simmer in 24 oz agave syrup for 30-45 minutes. Fine strain and cool before bottling and storing in refrigerator.


Nikki Carter -- Drink Me Potion

Drink Me Potion

Drink Me Potion

By Nikki Carter / Palm Beach County

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 1 oz. lime juice
  • 1/2 oz. Cointreau
  • 1/2 oz. agave nectar
  • 2 peeled cucumber wheels
  • 1 slice jalapeno
  • 1 strawberry
  • 3 leaves basil (slapped)

Preparation: Muddle cucumber, jalapeno, and strawberry with agave nectar. Add basil and the rest of the ingredients. Shake with ice and double strain into chilled cocktail glass. Serve Up Garnish: Basil leaf, thin slice of cucumber, and jalapeno wheel.


Los Lobos

By John Neely / Detroit

Ingredients:

  • 2 oz. Lobos 1707 Reposado
  • 1/2 oz. cold brew
  • 1/2 oz. cinnamon dem
  • 4-6 dashes of Tony Abou Ganim’s pecan bitters

Preparation: Build in mixing glass, stir, and pour over ice sphere. Garnish with expressed orange and lemon peel.


Angela Dugan - Mended Heart

Mended Heart

Mended Heart

By Angela Dugan / Palm Beach County

Ingredients:

  • 2 oz. Lobos 1707 Joven Tequila
  • 3/4 oz. Rose Simple
  • 1/2 oz. Fresh Lime Juice
  • 5-6 dashes D&D Lady Gray Bitters
  • 2 oz. Grapefruit Soda
  • Hibiscus Salt Rim

Preparation: Rim champagne flute. Combine all ingredients (except grapefruit soda) in a shaker with ice. Shake and strain into rimmed glass. Top with grapefruit soda.


Leader of the Pack

By Kelly Fitzsimonds / St. Augustine

Ingredients:

  • 2 oz. of Lobos 1707 Joven Tequila
  • 1 oz. of coriander agave syrup*
  • 1 oz. of fresh pressed lime juice
  • 3/4 oz. of passionfruit nectar
  • 1 oz. of pineapple turmeric kvass**

Preparation: Combine all ingredients in cocktail shaker, shake with ice and strain over fresh ice and garnish with dried lime, passionfruit pieces and toasted coriander.

*Coriander Agave Syrup

Take 2 tbsp. of coriander and toast in a saute pan until fragrant. Mix toasted coriander with 1/2 cup hot water and steep 5 minutes, strain and mix with another 1/2 cup of agave nectar.

**Pineapple Turmeric Kvass

Into a 1/2 gallon mason jar put 1 whole very ripe pineapple and cut into 1 inch chunks leaving skin and core intact. Add 3 1-inch pieces of fresh turmeric micro planed and 20 or so black peppercorns. Add 2 quarts of water and 1 1/2 tablespoons of salt dissolved. Seal jar and keep in a room temperature area away from direct sunlight. Open container every 3 days to release gases and after 12 days once it is bright and bubbly, strain through a 209 micron super bag and seal into swing top jars. Refrigerate until used, good for 2 weeks.