Smoky cold medina

Smoky cold medina

By
From
Cantina
Serves
1
Photographer
Chris Middleton

This takes its name from the classic 1980s rap song ‘Funky Cold Medina’ by Tone-Loc. It has become compulsory to listen to the tune while making this cocktail! Like the song, this cocktail is great for getting a party started. Made with two types of tequila along with mescal, angostura bitters and lime, it’s served in a smoked salt-rimmed glass. This cocktail packs a punch!

Ingredients

Quantity Ingredient
smoked sea salt, to serve
10ml reposado tequila
10ml mescal
10ml jalapeno-infused blanco tequila
1 lime
ice cubes, to serve
dash angostura bitters, to serve
jalapeno slices, to serve (optional)

Jalapeño-infused tequila

Quantity Ingredient
750ml blanco tequila
2-3 jalapenos

Method

  1. To make the jalapeño-infused tequila, pour the tequila into a 1 litre jar with a lid. Split the jalapeños lengthways and add them to the tequila. Seal and set aside for 2–3 days, depending on how hot you like it. Strain, returning the liquid to the original bottle.
  2. To coat the rim of the glass, sprinkle enough smoked salt over a small plate to roughly cover. Run half a lime around the rim of a whiskey glass and dip it into the salt.
  3. Pour the reposado tequila, mescal and jalapeño-infused tequila into a cocktail shaker. Add a squeeze of lime and a few cubes of ice. Shake to combine.
  4. Strain into the prepared whiskey glass and top up with ice. Add a dash of bitters and serve. Add some sliced jalapeño to the glass if desired.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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