Long Drink
Batanga
How to make a Batanga - the Mexican tequila longdrink with cola and lime on a salt rim. Refreshing, zesty and wonderfully uncomplicated.
5 minPrep time
easyDifficulty
Highball glassGlass
1Serving(s)
The Batanga is Mexico’s answer to the Cuba Libre: tequila instead of rum, plenty of fresh lime and a salt rim. It was invented at the legendary bar La Capilla in Tequila. An uncomplicated, zesty-fresh longdrink that tastes of summer and fiesta.
Instructions
- Moisten the rim of a highball glass with lime and dip it in salt.
- Fill the glass with ice cubes.
- Add tequila and lime juice.
- Top up with cola.
- Stir briefly and garnish with a lime wedge.
Garnish: Lime wedge
Pro tip: Traditionally, stir the Batanga with the knife used to cut the lime - that's how the inventor Don Javier did it in his bar in Mexico.
Frequently asked questions
What sets the Batanga apart from a Cuba Libre?
Instead of rum, tequila goes in the glass, along with more lime and a salt rim. That makes the Batanga zestier and fresher than the rum version.
Which tequila is best?
A good Tequila Blanco suits it best, as it is fresh and agave-forward. Reposado works too and adds a little more depth.
Is the salt rim necessary?
It is part of the classic and emphasises the freshness, but can be left out if you prefer it less salty.
Ingredients
- Tequila (Blanco)5 cl
- Lime juice2 cl
- Cola12 cl
- Lime wedge1 piece
- Salt for the rimas needed
- Ice cubesas needed
