You Need To Try These Tequila Cocktails

Grab your shaker and a bottle, you’re going to want to have one of these bartender developed Lobos 1707 cocktails in your cup ASAP!

Get ready for another stunning round of cocktails made by the Chilled 100! In case you missed it–Lobos 1707 challenged 100 bartenders from the Chilled 100 to develop a cocktail using one of their tequila or mezcal expressions. Each bartender truly showcased their skill behind the stick!

Summer Agave Old Fashioned

By Keyatta Mincy Parker / Atlanta

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila Infused with Grilled Pineapple/Toasted Coconut
• 1 bar spoon Simple Syrup
• 5 dashes Black Lemon Bitters

Preparation: Build in mixing glass and stir with ice until nice dilution and chill. Strain over large ice sphere in a bucket glass. Garnish with charred pineapple slice and spray with banana chip essence.

Infusion – 1/4 toasted unsweetened coconut flakes (toast in a pan with no oil over medium high heat, will take 5 to 6 minutes, but keep moving it around in the pan) 1 cup chopped grilled pineapple. 3 cups of Lobos Blanco Tequila Seal in a glass sealed container for 48 hours (Shake it every few hours, make sure to break up the pineapple as much as you can).

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Just Keep Swimming

By Jon Mateer / St. Augustine

Ingredients:

• 1 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Ancho Reyes
• 1/2 oz. Dolin Blanc Vermouth
• 1 oz. Watermelon Syrup*
• 3/4 oz. Lemon Juice
• 2 dashes Saline Solution**

Preparation: Place all ingredients into a shaker tin and whip shake on pebble ice until diluted.  Pour contents of shaker tin into a collins glass that has been rimmed with salt. Top with more pebble ice and garnish with a banana leaf and edible orchid. 

*Watermelon Syrup

Take the juice of a watermelon and weigh it on a gram scale.  Combine with the equal weight of sugar in a blender and mix until completely combined. Stores for one week! 

**Saline Solution

Combine salt and water in a 30% – 70% ratio and whisk together until dissolved. I find that the best way to do this is on a gram scale with 150g of kosher salt and 350g of water. Stores indefinitely when refrigerated. 

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Solstice

By Brian Schwab / San Diego

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 1 oz. Fresh Lemon Juice
• 1/2 oz. Honey
• 1/4 oz. Aperol
• 4 dashes Fee Brothers Rhubarb Bitters

Preparation: Shaken and strained over crushed ice in a Collins glass. Garnished with a dehydrated blood Orange wheel, marigold, and firestix.

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True Romance

By Chad Berkey / San Francisco

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 2 dashes firewater bitters
• 1 barspoon passionfruit jam
• 1/4 oz. fresh lime juice
• 1 oz. Passionfruit puree (1:1 passionfruit and simple syrup)
• 1 oz. Pineapple juice

Preparation: Shake hard with ice. Double strain into chilled cocktail glass. Garnish: orchid

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Dreamcatcher

By Brandon Soto / Denver

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 2 oz. Chamomile tea
• 1 oz. Grilled lemon juice (Juice of Grilled Lemons)
• 3/4 oz. Light agave syrup

Preparation: Add Tequila, chamomile tea, grilled lemon juice, and light agave syrup into the shaker with ice. Shake, then strain and pour over ice into a rocks glass. Garnish with a grilled lemon wheel atop the ice within the glass.

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Lupine Inferno

By Melissa Kim / Detroit

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Grand Mariner
• 1/2 oz. Lime Juice
• 1/2 oz. Mango & Cilantro Simple Syrup*
• 2 dash Hellfire bitters

Preparation: Rocks glass, shaken, double strained  Jalapeño slices for garnish

*Mango & Cilantro Simple Syrup 

• 1 cup mango, cubed
• 2 tbsp. dried cilantro
• 3/4 cup sugar
• 3/4 cup water

Preparation: Combine ingredients in sauce pan and heat to a boil. Simmer for 30 minutes, stirring occasionally. Double strain into container and refrigerate.

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Acapulco Smash

By Corey Clavet / Detroit

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1/2 oz. Watermelon Syrup*
• 1/2 oz. Lime
• 2/3 Basil Leaves
• pinch of Salt
• Soda

Preparation: Fill a Collins glass with ice. Add ingredients and stir, top with soda and garnish with dehydrated pineapple and basil leaf

*Watermelon Syrup

Equal parts watermelon juice (juiced with an electric juicer) and regular sugar thrown into a vitamix on high and strained.

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Boy Who Cried Lobos

By Cody Mashni / Jacksonville

Ingredients:

• 1 oz. Lime Juice
• 3/4 oz. Tamarind/Cinnamon Syrup*
• 1 1/2 oz. Lobos 1707 Blanco Tequila
• 1/2 oz. Tuaca
• Tajin (for rim)
• 1 Cinnamon Stick (for garnish)
• 1 4″ thin lime peel (for garnish)

Preparation: In a mixing glass, combine first 4 ingredients and shake with ice. Pour over ice into a rocks glass rimmed with Tajin. Using a channel knife, peel a 4″ long lime ribbon and wrap around cinnamon stick and rest gently on rim of cocktail.

*Tamarind-Cinnamon Syrup

• 16 oz. tamarind nectar
• 16 oz. sugar
• 1 cinnamon stick

Preparation: Bring tamarind nectar near a boil over medium-high heat. As it starts to bubble, add sugar and cinnamon stick and stir until well mixed. Allow to heat until it begins to simmer, then remove from heat. Allow to cool and transfer to refrigeration. Remove cinnamon stick after 12 hours.

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Pink Moon

By Caroline Lease / Tampa

Ingredients:

• 2 oz. Lobos 1707 Joven Tequila
• 3/4 oz. Tangerine Juice
• 3/4 oz. Spiced Hibiscus Syrup*
• 3/4 oz. Fresh Lime Juice
• 2 oz. Muddled Mango Chunks

Preparation: In a shaker tin, add hibiscus syrup and mango chunks, muddle mango. Add the rest of the ingredients and ice to tin, shake vigorously to combine. Strain over fresh ice and garnish with orange half wheel and black Hawaiian lava salt half rim. Enjoy, outside, by a water feature.

*Spiced Hibiscus Syrup

• 16 oz. Filtered Water
• 2 cups White Sugar
• 6-8 Red Chiles, Split
• 1 oz. Fresh Ginger Juice
• 8 Cinnamon Sticks

Preparation: Bring water to a boil and add sugar, stir until dissolved and add split chiles with their seeds, ginger juice, and cinnamon sticks. Allow to steep up to 24 hours. Strain solids and store chilled.

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We Be of One Blood

By Evgeny Anisimov / San Diego

Ingredients:

• 1 1/2 oz. Lobos 1707 Joven Tequila
• 1 1/2 oz. Fresh Watermelon Juice
• 1/2 oz. Fresh Lime Juice
• 1/2 oz. Agave Syrup
• 2 dashes Firewater Bitters
• Top with Watermelon Chili Kombucha

Preparation: Shake with ice and pour into tajin rimmed Collins glass with ice. Top with watermelon and chili kombucha. Garnish with a dehydrated watermelon slice.