Batanga
Tequila, lime and cola in a salt-rimmed glass. Stirred with a knife at La Capilla, Mexico.
Built in glass · Highball · Easy · about 2 minutes · about 11% ABV
Ingredients
- 60 ml Tequila (blanco)
- 15 ml Fresh lime juice
- 120 ml Cola
- Lime wedge (garnish)
Method
- Salt the rim
- Ice the glass
- Pour 60 ml tequila (blanco) into the glass
- Add 15 ml fresh lime juice
- Top with 120 ml cola
- Stir once
- Garnish
About the Batanga
Created by Don Javier Delgado Corona at La Capilla, his bar in the town of Tequila, Mexico. He famously stirred it with the knife he used to cut the limes.
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Batanga FAQ
What's in a Batanga?
60 ml tequila (blanco), 15 ml fresh lime juice, 120 ml cola, garnished with lime wedge.
How strong is a Batanga?
About 11% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Batanga?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Batanga in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
