Smoldering Valentine’s Day Cocktails with LOBOS 1707 MEZCAL

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Start a fire between you and your loved one this Valentine’s Day with tantalizing cocktails that feature Lobos 1707 Mezcal Artesanal. With centuries old legacy and tradition, newly launched premium spirits brand Lobos 1707 uses a unique family recipe to create their tequila and mezcal expressions and is backed by LeBron James, led by CEO Dia Simms and founded by CCO Diego Osorio. The sultry Lobos 1707 Mezcal in these romance ready cocktails evokes the smoky yet smooth flavors of roasted 100% Espadin agave with a subtle burn of spice.

The Watermelon Inferno and Black Velvet cocktails are not just made for any ordinary pair, but those seeking to awaken and excite the senses.  The bright and spicy Watermelon Inferno with Lobos 1707 Mezcal, juicy flavors and a dash of chili powder adds a refreshing kick to evening affairs. Red wine and apricot blend with Lobos 1707 Mezcal in the Black Velvet, allowing the night to slip away into something truly special.


Lobos 1707 Watermelon Inferno

·         Small plate of lime juice

·         Small plate of lime salt, mild chili powder, and sea salt seasoning 

·         1 1⁄2 oz Lobos 1707 Mezcal 

·         3⁄4 oz orange-flavored aperitif

·         1⁄2 oz simple syrup

·         1⁄2 oz lime juice

·         Splash of club soda

·         4 cubes of watermelon (2” x 1”) 

1.       Dip the rim of a highball glass into the plate of lime juice and then into the plate of seasoning. 

2.       Combine all ingredients except one watermelon cube into a shaker with ice. 

3.       Shake together until well chilled and then pour over ice into the highball glass. 

4.       Top with club soda. 

5.       Add a watermelon cube to garnish.



Lobos 1707 Black Velvet

·         1 1⁄2 oz Lobos 1707 Mezcal

·         3⁄4 oz red wine syrup (DIY)

·         3⁄4 oz lemon juice

·         1 bar spoon of apricot jam

·         1 dried apricot 

1.       Combine all liquid ingredients and apricot jam with ice in a shaker. 

2.       Shake, strain, and then serve in a rocks glass. 

3.       Garnish with a dried apricot.


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