• 1 oz Lobos 1707 Reposado
• 1 oz espresso
• 0.5 oz Mr Black Cold Brew Coffee Liqueur
• Sparkling water

Fill a glass with ice. Add Lobos 1707 Reposado, fill to half with sparkling water. In a separate shot glass, combine espresso and Mr Black. Rub the bottom rim of the shot glass with an orange slice, then dip it into salt. Drop the shot glass into the drink and serve immediately.

• 1½ oz Lobos 1707 Tequila Reposado OR Joven
• Pinch of salt
• (classic) 1 oz Lime Juice
• Liquid Death Severed Lime OR soda water

‍

Build over ice. Add Lobos 1707, lime juice, and a pinch of salt. Fill rest of glass with soda water OR liquid death severed lime. Stir gently.

• 2½ OZ TEQUILA LOBOS 1707 REPOSADO (OR AÑEJO)
• ½ OZ PEDRO XIMENEZ SHERRY
• 2 DASHES CHOCOLATE BITTERS

STIR ALL INGREDIENTS WITH ICE UNTIL WELL-CHILLED, THEN FINE-STRAIN INTO A CHILLED COCKTAIL COUPE.

• ¾ OZ LOBOS 1707 TEQUILA AÑEJO
• ¼ OZ LUSTAU SHERRY OLOROSO DON NUNO
• 1 BARSPOON ROSE SYRUP
• 2½ OZ CHAMPAGNE
• 1 DASH ORANGE BITTERS (SCRAPPY’S SEVILLA)

SHAKE LOBOS, SHERRY, ROSE SYRUP AND BITTERS WITH CUBED ICE, THEN FINE-STRAIN INTO A FLUTE GLASS. ADD CHAMPAGNE,

STIR GENTLY AND GARNISH.

• 2 OZ TEQUILA LOBOS 1707 AÑEJO  
• SMOKED CINNAMON  
• ORANGE ZEST

ADD LOBOS AÑEJO TO A ROCKS GLASS, LIGHT ONE END OF A CINNAMON STICK ON FIRE, THEN EXTINGUISH, PLACE NEXT TO THE GLASS AND COVER BOTH WITH A CLEAR GLASS DOME. ALLOW SMOKE TO FILL THE GLASS DOME OVER THE COURSE OF 30-45 SECONDS, THEN LIFT DOME, ADD ONE LARGE CUBE TO THE GLASS AND GARNISH.

• 1½ OZ TEQUILA LOBOS 1707 REPOSADO  
• ½ OZ VANILLA LIQUEUR  
• ¼ OZ AGAVE NECTAR  
• 1 OZ FRESH ESPRESSO  
• 1 DASH MEXICAN CHOCOLATE BITTERS (OPTIONAL)

SHAKE ALL INGREDIENTS VIGOROUSLY WITH ICE, THEN STRAIN INTO A CHILLED COCKTAIL GLASS.

• 1 OZ TEQUILA LOBOS 1707 REPOSADO (OR JOVEN)
• 1 OZ LUSTAU RED VERMUT
• 1 OZ FINO SHERRY
• 1 DASH ORANGE BITTERS

STIR ALL INGREDIENTS WITH ICE UNTIL WELL-CHILLED, THEN

FINE-STRAIN INTO A CHILLED COCKTAIL COUPE OR OVER FRESH

ICE INTO A ROCKS GLASS.

• 1 OZ TEQUILA LOBOS 1707 REPOSADO
• 1 OZ NIXTA ELOTE LIQUEUR
• LIME WEDGE
• TAJIN-SALT

RIM A SHOT GLASS WITH TAJIN-SALT. ADD ALL INGREDIENTS

TO A STIRRING GLASS AND STIR WITH CUBED ICE. STRAIN INTO GLASS.

• 1 OZ TEQUILA LOBOS 1707 JOVEN (OR MEZCAL)
• 1 OZ AMONTILLADO SHERRY
• 1 OZ PINEAPPLE JUICE
• 3 OZ FEVER-TREE SPARKLING CUCUMBER
• 1 BARSPOON AGAVE SYRUP

SHAKE LOBOS 1707 JOVEN, AMONTILLADO SHERRY, AGAVE SYRUP AND PINEAPPLE JUICE VIGOROUSLY WITH ICE, THEN STRAIN INTO A SPRITZ GOBLET OR HIGHBALL GLASS. Top with Fever-Tree sparkling cucumber. ADD CUBED ICE AND GARNISH.

• 1 1/2oz TEQUILA LOBOS 1707 REPOSADO
• 1oz FRESH LIME JUICE
• 3/4Oz ITALICUS BERGAMOT LIQUEUR
• 1 BARSPOON AGAVE SYRUP
• HALF SALT RIM

SHAKE ALL INGREDIENTS VIGOROUSLY WITH ICE, THEN STRAIN OVER FRESH ICE INTO A ROCKS - OR MARGARITA - GLASS.