Chilled Magazine presents Best In Class Cocktail Challenge sponsored by Lobos 1707 Tequila.
Bartenders across the country were invited to compete for a shot at a $30,000 contract as a Lobos 1707 Brand Ambassador and to join the legendary pack as cocktail creator and evangelist spreading the love for Lobos 1707 Tequila.
Check out the Top 12 Semi-Finalists moving on to ROUND 2 to compete for a shot at the Grand Prize! Visit Best in Class Cocktail Challenge for more information.
Paula Lukas
Werewolves of London
Ingredients:
- 1 1/2 oz Los Lobos 1707 Joven
- 1/2 oz Marie Brizard Pear William
- 1 1/2 oz Coconut Water
- 3 oz Orange Spice Tea – cooled
Preparation: Combine liquid ingredients in a shaker with ice. Shake and strain over fresh ice in a mason jar. Express a lemon twist over cocktail then discard. Garnish with a slapped sprig of sage.
Joan Villanueva
Rose by Any Other Name
Ingredients:
- 2 oz Lobos Reposado
- 1/2 oz St George Raspberry
- 1/4 oz Grand Marnier
- 1/4 oz Chareau
- 2 dashes Angostura Bitters
Preparation: Add all ingredients to mixing glass. Add ice and stir. Strain into chilled cocktail glass. Garnish with Lobos Mezcal soaked raspberries.
Jazzele Reid
Island Rush
Ingredients:
- 1 1/2 oz Coconut oil Washed Lobos Jove Tequila*
- 1 1/2 oz Lobos Joven Tequila
- 1 oz Lime Juice
- 3/4 oz Blue Agave
- 1/2 oz Giffard Pineapple Liqueur
- 1 oz Fresh Pineapple Juice
*Coconut Washed Tequila
Dissolve solid coconut oil into liquid form using a saucepan. Combine 2oz of coconut oil and 2oz of Lobos Joven Tequila into and airtight container. Freeze for 24 hours or until oil takes a solid form and separates.
Ty Nicole Tucker
La Una
Ingredients:
- 2 oz. Lobos 1707 Reposado
- 3/4 oz. Welch’s Passion fruit Juice
- 3/4 oz. Fresh Lime Juice
- 1/2 oz. Agave Nectar
- 3-4 Dashes Peach Bitters
Preparation: Moisten and rim 1/2 lip area of mason jar with tajin paprika salt mixture. Set aside. Add all ingredients into mixing tin along with fresh ice. Shake well. Fill rimmed mason jar with fresh ice and strain mixture. Garnish with dehydrated lime.
Malinna Martin
La Mina de Oro
Ingredients:
- 1 oz Fresh Lemon Juice
- 1 oz Chai Honey*
- 2 oz Lobos Reposado
- 5 drops Bittermens Tiki Bitters
Preparation: Add all ingredients to shaker and strain over fresh ice into rocks glass
*Chai Honey
Ingredients:
- 1/2 cup Oregon Chai Tea Latte Concentrate
- 1/2 cup Raw Honey
- 1/2 cup Water
- 1 teaspoon ground Cardamon
Preparation: Heat on stove until all ingredients are dissolved. Store in fridge to chill.
Tashea Younge
Lobos Calypso
Ingredients:
- 2 oz Lobos 1707 Reposado
- 1 oz of coconut puree
- 1 oz of pineapple juice
- 1 oz of Px Sherry
- 1/2 ounce of sorrel syrup (Hibiscus)
- 2-3 Crystallized Ginger Cubes (Rock Candy)
- Splash of ginger beer
- Lime wedge and mint (for garnish)
Preparation: In a shaker, combine ingredients. Fill the shaker with ice and shake it up for about 15 seconds. Pour 1/2 ounce of sorrel syrup into a rock glass, and top with ice. Strain the mixture into your rock glass 3/4 of the way. Top with Ginger beer. Garnish with a lime wedge + fresh mint.
Emma Alexander
Tequila’n Me Softly
Ingredients:
- 1 1/2 oz Lobos Tequila
- 1 1/2 oz Smoked Pineapple Juice*
- 1/2 oz Demerara
- 1/2 oz Lime juice
- 8 dashes Peychauds
- 6 drops saline
Preparation: Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition
*Smoked Pineapple Juice
Slice one pineapple, skin on, leaves off (save leaves for garnish) in a smoker on 200 degrees for 20 minutes. Place pineapple in juicer. Yields 1 pint juice.
Norton Christopher
Kickoffee Cooler
Ingredients:
- 1 1/2 oz Mezcal
- 3/4 oz Burnt pecan syrup (may substitute with just dark agave)*
- 1 oz Dark roasted cold brew
- Top with ginger beer and/or Topo Chico
Preparation: Pour mezcal, burnt pecan syrup and cold brew into coffee glass. Fill with ice. Top with ginger beer and/or Topo Chico. Add burnt pecans, light brown sugar, dark agave, and water into sauce pot on low heat until sugar is dissolved, and pecan flavors are extracted approx. 10 minutes. Let cool. Strain out pecans or leave in for further flavor extraction.
*Burnt pecan agave syrup
Ingredients:
- 100g burnt pecans
- 100g light brown sugar
- 150g dark agave
- 250g water
Preparation: Place pecans on sheet pan in oven at 375 degrees until heavily toasted, mildly burnt. Pull and let cool.
De’Qustay Johnson
The Cheapest Flight
Ingredients:
- 1 1/2oz Lobos 1707 Mezcal Artesanal
- 1/2 oz Anejo Limited Edition
- 1 teaspoon agave nectar
- 2 dash Angostura bitters
Preparation: Combine mezcal, tequila, agave syrup, and bitters in a cocktail mixing glass with ice. Stir until cold, then strain into rocks glass over large ice cube. Squeeze slice orange peel, including pith, over glass to extract oils, add peel and Luxardo cherry to glass.
Michael Hastings
Purple Rain
Ingredients:
- 1 1/2 oz Lobos 1707 Joven Tequila
- 1/4 oz Crème de cassis
- 1/4 oz Cointreau
- 1 oz lime juice
- 1/2 oz lemon juice
- 1/2 oz agave syrup
- Top with butterfly pea flower infused coconut water
Preparation: Add all ingredients (minus butterfly pea coconut water) in a tin and shake with ice. Strain into glass over fresh ice. Top with butterfly pea flower infused coconut water.
Seanea Corvi
Loba
Ingredients:
- 2oz Lobos Reposado Tequila
- 1oz Chinola Passionfruit Liqueur
- 1oz Blood Orange Purée
- 1oz Lime Juice
- Lime Wheel
- Mint Sprig
Preparation: Shake all of the ingredients together for about 15 seconds in your shaker using the measurements provided. Fill your rocks glass to the top with ice. Strain the cocktail into your rocks glass. Cut your lime into a wheel to garnish your cocktail and add a beautiful mint sprig.
Jasmine Jones
An Evening in Los Altos
Ingredients:
- 1 oz Lobos 1707 Reposado
- 2 oz Espresso
- Dried Lavender infused Licor 43*
Preparation: *In a bowl add 2 tablespoons dried lavender. Add 1 tablespoon hot water. Add mixture to quart container. Add 1 -750ml bottle of Licor 43. Add an airtight lid. Shake vigorously to combine. Let infuse for 10 minutes. Strain. In a shake combine 2 oz freshly brewed espresso, 1 oz Lobos 1707 Reposado, 1 oz Licor 43, and ice. Shake and strain into Nick and Nora glass.
The post Check Out the Top 12 Semi-Finalists in the LOBOS 1707 Tequila Best In Class Cocktail Competition appeared first on Chilled Magazine.
Source: Mixology News
