Smokey Cold Medina

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!
Smokey Cold Medina

Ingredients and Methods

7 min


  • 10ml Reposado tequila
  • 10ml Mezcal
  • 10ml jalapeño infused blanco tequila
  • 1 lime
  • some smoked sea salt, to serve
  • some ice cubes, to serve
  • dash Angostura bitters, to serve

For the jalapeño infused tequila

  • 750ml blanco tequila
  • 2 or 3 jalapeño peppers


To make the jalapeño infused tequila, pour the tequila into a 1 Litre jar with a lid. Split the jalapeños lengthways and add to the tequila. Seal and set aside for 2–3 days, depending on how hot you like it. Strain, returning liquid to the original bottle.

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 into the salt.

Pour the tequila, Mezcal and jalapeño infused tequila into a cocktail shaker. Add a squeeze of lime and a few cubes of ice. Shake to combine.

Strain into the prepared whiskey glass and top up with ice. Add a dash of bitters to serve.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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