Countdown to Mexican Independence Day With Lobos 1707 Tequila

To celebrate their successful launch Lobos 1707 Tequila challenged 100 Chilled 100 bartenders to create cocktails using their line of unique sherry cask finished tequilas.

As we lead up to Mexican Independence Day on September 16 these recipes are the perfect way to get in the spirit.

The Deco

By Mauricio Moe Arce Jr / San Francisco

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Prickly Pear Juice
• 1/4 oz. Nickel Dime Caged Heat Syrup
• 1/4 oz. Agave Syrup
• 1/2 oz. Lime Juice
• Soda
• Tajin/Salt rim

Preparation: Pour all ingredients except soda in cocktail tin, add ice, and shake until tin is slightly cold. Double strain over new ice in Collins glass. Top with soda. Garnish: Lime wheel and tajin salt rim.

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Final Say

By Zee Zammit / Atlanta

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Hop Liqueur
• 1/2 oz. Lime Juice
• 1/2 oz. Watermelon Syrup*

Preparation: Put all ingredients into shaker. Shake with ice and strain into a coupe glass. Garnish with a watermelon slice.

*Watermelon Syrup

1/2 cup watermelon juice and 1/2 cup sugar to a simmer. Once sugar has dissolved allow to cool and bottle.

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The Reservation

By Dylan Holcomb / Denver

Ingredients:

• 2 1/2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Lime juice
• 1 oz. Crem of coconut
• 4 dashes Angostura Cocoa Bitters
• 2 slices serrano pepper
• Serve in Thai Coconut

Preparation: Crack open coconut, drain and save water. Add bitters and serrano to the shaker tin. Muddle. Add remainder of ingredients. Add cubed ice. Shake. Strain into crushed ice filled coconut. Top with nutmeg.

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Dance With Flavors

By Vincent Toscano / Palm Beach County

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven tequila
• 1 oz. Lime Juice
• 1/2 oz. Orgeat Syrup
• 1 pinch Fresh Cilantro
• 2 slices Jalapeño
• Top with Ginger Beer

Preparation: Shake all ingredients (except ginger beer) with ice, no need to muddle. Double strain into Collins glass. Fill with fresh ice and top with ginger beer Garnish with cucumber ribbon roll and sprinkle with smoked paprika.

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Thai Me Up

By Wendy Hodges/ Las Vegas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven tequila
• 1/2 oz. Choyu Umeshu Yuzu liqueur
• 1 oz. Perfect Puree Thai basil/ Black pepper sour
• 1/2 oz. Lemongrass syrup*
• 1/2 oz. Aquafaba
• 1/2 oz. Coconut milk
• 3 drops orange flower water
• 4 drops saline solution

Preparation: Shake all ingredients with ice. Strain and dry shake. Double strain into chilled coupe glass. Garnish: Thai basil leaf with cracked black pepper

*Lemongrass Syrup

Simmer 1 cup turbine sugar, 1 cup water, and 1 stalk lemongrass (finely chopped) until sugar dissolves. Allow to cool to room temperature and double strain into mason jar. Store in refrigerator.

Saline solution: 20 grams of salt and 80 ml water in mason jar. Cap and shake until salt dissolves and it is clear.

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Lobo de Mango

By Corrie Kennedy / Washington D.C.

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Ginger liqueur
• 1/4 oz. Fresh lime juice
• 3 oz. Goya Mango nectar
• 1/4 oz. Honey

Preparation: Shake all ingredients with ice to incorporate and pour into pint glass. Garnish with Basil leaves in glass.

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“Lobo with a Shotgun”

By Tim Weigel / Las Vegas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 oz. Boulevard brewing Co Sour Cucumber Ale
• 6 drops Bitter Queens Eucalyptus Bitters
• 2 dashes Bitter Truth Cucumber Bitters
• 1/4 oz. lime juice
• 1/2 oz. sage syrup

Preparation: Shake all ingredients with 1 large cube and strain into chilled Nick & Nora glass.  Add a splash of the sour cucumber beer to lift foam.  Garnish with a rimmed cucumber wheel and sage leaf.  Call it a day.

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Lobos B.O.S.S. Fizz (Blood Orange South Side)

Aaron Joseph / Washington D.C.

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 4 oz. Cane Blood Orange Southside Mix
• 2 oz. Q mixers Club soda

Preparation: Build in High Ball Glass. Add Lobos, Blood Orange Southside (blood orange, kumquat, coriander, mint, sugar, lemon juice, ginger) top off with Q club soda. Add Ice and Garnish with mint sprig, and 3 Blood Orange segments. Enjoy!

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Salvaje

Christina Mercado / Rhode Island

Ingredients:

• 1 3/4 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Vanilla Spice Syrup*
• 3/4 oz. Lemon juice
• 2 dashes orange bitters
• 1 oz. red wine (Carmanere or Malbec)

Preparation: Shake tequila, simple, lemon and bitters with ice. Strain over fresh ice into a snifter glass. Float red wine on top. Smoke cinnamon into the glass and garnish with flamed cinnamon stick.

*Vanilla Spice Syrup

Ingredients:

• 8 oz. brown sugar
• 4 oz. white sugar
• 11 oz. water
• 1 vanilla bean
• 1 cinnamon stick
• 1/2 tsp. cracked black pepper
• 1/4 tsp. ginger
• 1/4 tsp. allspice

Preparation: Add all ingredients to a small pot and bring to a boil. Remove from heat, cool to room temp, and fine strain. Store in refrigerator.

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My Alarm Clock Is Broken!

By Shannon Stiggins / Las Vegas

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Jager Cold Brew liqueur
• 1/4 oz. Licor 43
• 1 barspoon Benedictine
• 3 dashes Hella Mexican Chocolate bitters
• 1 oz. medium bodied espresso

Preparation: Shake all ingredients with ice and strain into chilled coupe glass. Garnish with line of dried coffee.