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The Batanga

batanga cocktail

The Batanga is a fantastic drink that I always recommend to customers looking for something unique and refreshing. It’s got a cool mix of flavors that can make your taste buds dance. I like it because it’s simple to make but always impresses with its bold taste. Whether you’re hanging out with friends or looking to unwind after a long day, the Batanga is a perfect choice.

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Tasting Notes

The Batanga has a rich, deep flavor that comes from the perfect blend of tequila, lime and cola. You’ll notice a smooth, sweet taste with a kick of citrus from the lime that balances everything out. It’s got that classic tequila warmth but with a twist that makes it stand out. This drink is both comforting and exciting, making every sip a delightful experience.


  • 2 oz tequila
  • 1/2 oz lime juice
  • Cola
  • Lime wedge for garnish
  • Salt for rim


  1. Rim the glass with salt
  2. Fill a highball glass with ice cubes.
  3. Pour 2 oz of tequila over the ice.
  4. Top the glass off with cola.
  5. Garnish with a lime wedge.
  6. Give it a gentle stir and serve immediately.

Pro Tips

  • Use high-quality tequila for the best flavor.
  • Chill your glass before making the drink to keep it extra cold.
  • Adjust the cola amount based on how strong you like your drink.
  • Squeeze the lime wedge into the drink before adding it as garnish for an extra zing.

When to Serve

The Battanga is perfect for almost any occasion. It’s great for a casual night in, a backyard barbecue, or even a fancy dinner party. Its versatility makes it a hit no matter when you serve it.

Which Liquor Brands to Choose

For the Battanga, choosing a good tequila is key. Brands like Espolòn, Patron, or Don Julio offer great quality that really makes the drink shine. The better the tequila, the better your Battanga will taste.

Similar Cocktails

  • Margarita: A classic cocktail with tequila, lime juice, and triple sec.
  • Paloma: Refreshing and grapefruit-flavored, perfect for those who love a citrus twist.
  • Cuba Libre: A rum and coke version of this drink.
  • Mexican Mule: A spicy take on the classic mule with tequila instead of vodka.
  • Long Island Iced Tea: Though more complex, it shares the same spirit of mixing flavors for a bold taste.


The Battanga is named after its creator, the legendary bartender Don Javier Delgado Corona, who ran La Capilla bar in Mexico. He wanted to create a drink that was both simple and delicious. Using local ingredients, he mixed tequila with cola and added a lime wedge, thus the Battanga was born. It quickly became a favorite among locals and visitors alike.


Q: Can I use any cola?
A: Yes, any brand of cola works. Some people prefer certain brands for their unique taste.

Q: Is it okay to use a lime slice instead of a wedge?
A: Absolutely! A slice works just as well for garnish and adds a nice touch to the drink.

Q: Can I make a non-alcoholic version?
A: Sure, just skip the tequila and you’ll have a refreshing cola lime drink.

Q: How can I make my Battanga more unique?
A: Try adding a dash of orange bitters or a splash of grenadine for a twist on the classic recipe.

Save Recipe Form

batanga cocktail


Prep Time: 2 minutes
Total Time: 2 minutes
5 from 1 vote
Course: Drinks
Cuisine: Mexican
Keyword: batanga, cola, Lime, Tequila
Servings: 1
Author: Paul Kushner


  • 2 oz tequila
  • 1/2 oz lime juice
  • Cola
  • Lime wedge for garnish
  • Salt for rim


  • Rim the glass with salt
  • Fill a highball glass with ice cubes.
  • Pour 2 oz of tequila over the ice.
  • Pour or squeeze 1/2 oz lime juice
  • Top the glass off with cola.
  • Garnish with a lime wedge.
  • Give it a gentle stir and serve immediately.
Tried this recipe?Leave a comment and let us know how it was!
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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