- Method
- Built
- Glassware
- Highball
- Ice
- Cubed ice
- Time
- 2 min
Batanga
Tequila, cola, lime and salt: a humble highball that became a legend in the town of Tequila. Drier and saltier than its simplicity suggests.
Created by Don Javier Delgado Corona
Ingredients
- 60 mlBlanco tequila
- 15 mlLime juice
- top (120 ml)Cola
- to tasteFine sea salt
- 1 pieceLime wedge
Volume before dilution: 75 ml
Step by step
- 1
Rim the glass with salt and fill with ice.
- 2
Squeeze the lime into the glass and add the tequila.
- 3
Top with cola and stir; at La Capilla it is famously stirred with the knife used to cut the lime.
GarnishSalt rim and lime wedge
Flavor profile
Story
It is attributed to Don Javier Delgado Corona, who tended La Capilla in Tequila, Jalisco, for decades. The cantina became a must-visit for bartenders worldwide.
Technical notes
The salt rim balances the cola's sweetness and the lime adds freshness. Use very cold cola and plenty of ice so it does not dilute quickly.
Serving
At the cantina, with snacks.
Origin
Attributed · La Capilla, Tequila, Jalisco
Attributed to Don Javier Delgado Corona of La Capilla; the date of creation is undocumented.
Variations
Charro Negro
A close cousin, with more lime and no required salt rim.
Substitutions
- Mexican cane-sugar cola.
Pairings
- Japanese-style peanuts
- Suadero tacos
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Sources
Version 1 · Updated October 20, 2026