Batanga recipe
A legendary Mexican highball combining earthy blanco tequila, lime, cola, and a salted rim.
Method: Build and stir ·
Glass: Chilled highball glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 2 oz Blanco tequila
- 0.5 oz Fresh lime juice
- 4 oz Cola (preferably Mexican cola with cane sugar)
- 1 pinch Sea salt (used to rim the glass)
How to make a Batanga
- Coat the rim of a highball glass with coarse sea salt.
- Fill the prepared glass with fresh ice cubes.
- Pour the blanco tequila and fresh lime juice directly into the glass.
- Top with chilled cola and gently stir to combine ingredients.
- Garnish with a fresh lime wheel and serve immediately.
Garnish
Garnish the salt-rimmed glass with a fresh lime wheel.
Pro tip
Always use genuine Mexican cola made with cane sugar rather than high-fructose corn syrup to achieve the traditional caramel depth and balance. Stir gently after adding cola to preserve carbonation.
History of the Batanga
Created by Don Javier Delgado Corona at his legendary cantina, La Capilla, in the town of Tequila, Mexico, the Batanga is widely celebrated as a modern classic of Mexican drinking culture. While exact dating remains subject to oral history and local lore, it emerged during the mid-twentieth century as a humble yet brilliant combination of local tequila, lime, salt, and cola. Stirred with a heavy-bladed knife traditionally used for chopping limes, this unpretentious highball has earned global acclaim for proving that simplicity and quality ingredients define enduring cocktail heritage.
Flavour profile
Earthy, Citrusy, Effervescent, Saline
Variations
- Spicy Batanga — Muddle a slice of fresh jalapeño or serrano pepper in the glass before adding ice and spirits for a subtle chile heat.
- Mezcal Batanga — Substitute artisanal Oaxacan mezcal for the blanco tequila to introduce a smoky dimension to the cola and lime backbone.
Practise making the Batanga in the free Virtual Bar game.