Lebron James Backed Lobos 1707 Tequila Challenges Bartenders To Mix It Up


Lobos 1707 Tequila challenged 100 Chilled 100 Bartenders to create unique cocktails using their premium Joven tequila.  

Founded by Diego Osorio, Dia Simms and backed by Lebron James, Lobos 1707 Tequila launched in late 2020 and has been met with enthusiastic support. The line launched with four expressions, Joven, Reposado, Extra Añejo, and a Mezcal. Each expression is finished in historic PX wine barrels using a solera method to create a flavor that’s truly unique.   

Lobos 1707 recently began a challenge with the Chilled 100, tasking member with creating cocktails using their Joven Tequila. The brand’s Joven is made from premium aged, Blue Weber agave mixed with a measure of Lobos 1707 Reposado. Once mixed, the liquid is carbon-filtered before being finished in the PX barrels for a more mature flavor profile than most other tequilas.   

When working with the Lobos 1707 Joven Tequila, you’ll notice an excellently balanced body with notes of balsamic as well as fresh-cut agave. Perfect in a range of cocktails, Joven pairs particularly well with ginger, jalapeño, citrus, and cucumber as well as a wide range of additional flavors.  

Check out the first 10 cocktails the Chilled 100 members crafted!  

Cielo Morado by Nicholas Mantzaridis 

Miami, Florida  


  • 1 1/2 oz. Lobos 1707 Joven Tequila  
  • 1/2 oz. Crème de Violette 
  • 1/2 oz. of Pomegranate Liqueur (la pinta 
  • 3/4 oz. Fresh Squeezed Lime Juice  
  • 1/2 oz. Agave Nectar  
  • 1 oz. Egg Whites 

Preparation: Add all ingredients to a cocktail shaker and shake vigorously for 10-15 seconds. Fine strain the cocktail in a chilled coupe glass. 


Aquemini by Stephen Wheeler

Aquemini by Stephen Wheeler  

Miami, Florida  


  • 1 1/2 oz. Lobos 1707 Joven Tequila  
  • 1/4 oz. Green Chartreuse 
  • 1 oz. Lime Juice  
  • 3/4 oz. Spiced Aloe vera cordial 
  • Dash Celery bitters 

Preparation: Measure out your ingredients into a shaker with ice and shake until chilled. Strain into a glass with ice, garnish with a mint bouquet, and cucumber.  

Spiced Aloe Vera Cordial:  Simmer cinnamon stick, star anise, 6 allspice berries, one tablespoon coriander seed, one tablespoon ginger, pinch salt, pinch Szechuan pepper in two cups water, and two cups aloe vera water. Add one cup of brown sugar and two cups of white sugar with flesh from the whole aloe vera palm. Simmer 20 min, strain, and blend when cooled. 



Ghost Lobos by Amanda Barton

Ghost Lobos  by Amanda Barton  

Los Angeles, California   


  • 2 oz. Lobos 1707 Joven Tequila  
  • 1 oz. Fresh Orange Juice  
  • 3/4 oz. Fresh Lime Juice  
  • 1/2 oz. Agave Nectar  
  • 1/4 tsp Matcha Powder  
  • 1/4  Green Apple Muddled  

Preparation: Top with Tangerine sparkling soda. Put all ingredients in mixing glass with ice and shake!  Double strain into prepared glass and top with Tangerine sparkling soda. Express orange swath over top. Rim glass with a delicious combination of powdered orange drink mix and pink Himalayan sea salt. 


Miami Heat  by Shaun Gordon  

Miami, Florida   

  • 1 1/2 oz. Lobos 1707 Joven Tequila  
  • 1/2 oz. Fresh Lime Juice  
  • 1 oz. Fresh Watermelon juice  
  • 1/2 oz. Habanero Infused Agave  
  • 1/2 oz.Italicus Bergamot Liqueur  
  • 2-3 Mint Leaves  

Preparation: Put all ingredients in a mixing tin and shake with ice. Double strain over fresh ice in a black lava sea salt-rimmed bucket glass. Garnish with mint sprig and dehydrated lime wheel.  

*Habanero Agave:

  • 8 oz. Agave Nectar  
  • 4 oz. Water  
  • 2 Habanero Peppers (thinly sliced)  

Preparation: In a saucepan add all the ingredients, heat to a simmer (not a boil) for about 5-8 minutes. Remove from heat and let cool 10-15 minutes. Strain out the peppers and seeds, then refrigerate in a food-safe container.  


Appley Ever After by  Megan Marshall

Appley Ever After  by Megan Marshall  

New York, New York   


  • 2 oz. Lobos 1707 Joven Tequila  
  • 1 oz. Lime Juice  
  • 3/4 oz. Apple Cider Syrup*  
  • 2 drops Cardamom Bitters  

Preparation: Garnish with flamed cinnamon, dried apple ring, and a sprig of rosemary. Combine all ingredients into a mixing glass and ice. Shake and strain over fresh ice. Garnish, and enjoy!  

*Apple Cider Syrup: Combine 1.5 cup apple cider, 1 cup Demerara sugar, and three cinnamon sticks in a saucepan. Bring to a boil. Then, lower heat and simmer for 7 minutes. Allow syrup to cool, and transfer to an air-tight container. Refrigerate for up to one month.   


“Sugar and Spice”  by Zach McGrath

“Sugar and Spice”  by Zach McGrath  

Los Angeles, California  


  •  2 oz. Lobos 1707 Joven Tequila  
  • 1 oz. Fresh Squeezed Lime Juice  
  • 1/2 oz. Homemade Grenadine  
  • 1/2 oz. Cinnamon and Tahitian Vanilla Bean Syrup  
  • 1/2 Teaspoon Bird’s Eye Chili Tincture  

Preparation: Shake all ingredients with ice and strain over fresh ice in a bucket glass. Garnish: Lime wheel and cinnamon stick  

Bird’s eye chili tincture   


  • 375 ml bottle high-proof neutral alcohol (like Everclear) 
  • 2 1/2 oz. whole bird’s eye chili  

Preparation: (Prepare this two weeks ahead.) In a sealable glass or steel container, add the chilies and alcohol, close the top and store it somewhere dark and cool. Over two weeks, the alcohol will leech bitter flavors from the skins of the peppers and heat from the seeds, turning the alcohol a very pale gold color. Remove the chilies and fill a droplet or dasher bottle with your tincture so you can easily control the amounts you’ll add to your cocktails.  



  • 4 Cups Pomegranate Juice   
  • 3 Cups Organic Cane Sugar (aka Evaporated Cane Juice)  
  • 6 oz. Pomegranate Molasses 
  • 8 Orange Twists 

Preparation: Cook juice and sugar on medium heat without bringing them to a boil. Let cool to room temperature and stir in molasses. Express the orange twists into the mixture and stir, refrigerate.  

Tahitian Vanilla/Cinnamon Syrup  


  • 1 Tahitian Vanilla Bean  
  • 1 Oz. Ground Ceylon Cinnamon 
  • 2 Cups Water 
  • 2 Cups Superfine Sugar 

Preparation: Split bean lengthwise and add to a pot with water on the stove. Bring to a boil and let simmer for 4 minutes, add in cinnamon, and whisk until well mixed. Let stand overnight before straining with cheesecloth  


Chamoy Margarita  by Daniel Guillen

Chamoy Margarita  by Daniel Guillen  

Dallas, Texas  


  • 2 parts Lobos 1707 Joven Tequila  
  • 1 part “La Chingona” Margarita mix from El Cantinero 
  • 1 tablespoon “ChamoyMermelada” from El Cantinero 

Preparation: Shake all ingredients with ice until marmalade broke and strain into a jug shape glass. Garnish with dried apricot and 5-8 drops of PX sherry (I used lusteau PX)  


Oto~no by Meryll Cawn

Oto~no by Meryll Cawn  

San Francisco, California   


  • 2 oz. Lobos 1707 Joven Tequila   
  • 3/4 oz. Extra Dry Vermouth   
  • 1/2 oz. St George Spice Pear Liqueur   
  • Lemon twist   

Preparation: Chill a coupe or other desired cocktail glass. Pour  Lobos, vermouth, and liqueur in a mixing glass. Add ice and stir. Strain into a chilled glass and garnish with a lemon twist.  


El  Chingon  by Marcio Ramos

El  Chingon  by Marcio Ramos  

New York, New York


  • 2 oz. Lobos 1707 Joven   
  • 3/4 oz. Lemon Juice  
  • 1 oz. Tamarind Syrup  
  • 1/4 oz. Pineapple Juice   
  • 1 Bar Spoon Blue Curacao   
  • Glass Rocks Glass   
  • Garnish Thyme   

Preparation: Combine your ingredients in a cocktail shaker with ice and double strain into a glass with ice. Garnish with flamed fresh thyme.

 Tamarind Syrup   

Preparation: Add 1 box of sweet tamarind (Peeled) and 1 pinch of oregano equal parts water. Let seep for 15 mins on low  1:1 water and sugar (5 liters of  water – 5 liters of sugar).  Add sugar to mix medium heat stir for 5 mins.  Strain and refrigerate .


The 23rd  Century  by Paul “PK” Kim  

New York, New York  


  • 1 1/2 oz. Lobos 1707 Joven Tequila  
  • 3 dash 10:1 Saline Solution   
  • 1 oz. Lime Juice  
  • 1/4 oz. 1:1 Simple  
  • 1/2 Bar Spoon Creme de Cacao  
  • 1/2 oz. Banana Liqueur   

Preparation: Shake vigorously with fresh ice, double strain into Nick and Nora glass rimmed with ground cocoa nibs.  


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