• 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.