Batanga: Is This the Cocktail of the Connecticut Summer?
In coastal bars from Stonington to Branford, the familiar clink of ice in a tall glass has always been a sign of summer. Whether you're settling in after a sun-soaked sail or gathering with neighbors on the porch, a good drink sets the tone. This year, bartenders are reaching for something with a little fizz, a touch of lime, and the easy charm of a backyard classic. Meet the Batanga—the sleeper hit of summer 2025 and perhaps the shoreline’s next signature sip.
What Is a Batanga?
Born in the 1960s in the mountain town of Tequila, Jalisco, the Batanga was created by Don Javier Delgado Corona, proprietor of the famed La Capilla bar. The drink itself is charmingly simple: tequila, Coca-Cola, and fresh lime juice served over ice in a tall glass with a salted rim. It’s traditionally stirred with a knife—yes, a knife—but we won’t hold you to that.
Think of it as Mexico’s answer to the rum and Coke, only with the earthy punch of agave and a citrusy spark that somehow makes it more sophisticated than you'd expect from three humble ingredients.
Why It’s Taking Over the Connecticut Shoreline
There’s something about the Batanga that feels tailor-made for long, unhurried days along the coast. It’s not overly precious or syrupy. It doesn’t require a cocktail shaker or a bouquet of muddled herbs. Instead, it leans into bold simplicity—tequila for backbone, Coke for sweetness and fizz, lime for balance, and a salted rim that plays beautifully with the ocean air.
It’s also endlessly adaptable. Whether you’re lounging in an Adirondack chair after a swim or hosting friends on the back deck, the Batanga slides right into the scene. It pairs just as well with a grilled hot dog as it does with a dozen oysters, and its bright, bracing quality makes it the kind of drink you reach for more than once.
Most of all, it taps into the summer mood we crave here on the Shoreline: easygoing, sun-drenched, a little bit nostalgic, and entirely refreshing.
How to Make a Batanga at Home
One of the Batanga’s greatest strengths is its simplicity. This is a cocktail meant to be made with friends around, the kind you can mix in batches without breaking a sweat.
The Classic Batanga
2 oz good-quality tequila (blanco or reposado)
Juice of half a lime (plus more for garnish)
Coca-Cola to top
Kosher salt for rimming
Ice
Rim a tall glass with lime and salt. Fill with ice, add tequila and lime juice, and top with Coca-Cola. Stir (knife optional). Garnish with a lime wedge.
Pro tip: Swap Coca-Cola for Boylan's Cane Cola or a small-batch cola from a Connecticut maker for a local twist.
When to Serve It
This is your beach bonfire drink, your lobster roll companion, your Friday night crowd-pleaser. Serve it with a paper plate full of grilled corn and smoky bluefish, or alongside a clam bake while the sun dips low over the Sound. It’s the rare cocktail that’s equally at home at a picnic table or a polished shoreline bar.
A Little Bit Rebel, A Lot Refreshing
In a summer full of spritzes and complicated syrups, the Batanga is a reminder that the best things don’t need dressing up. It’s a nod to tradition, a toast to simplicity, and maybe, just maybe, the cocktail of the Connecticut summer.
So grab a tall glass and a wedge of lime—and don’t forget the salt.
IT’S A GOOD READ!
Recent Articles
It would be a shame to miss out!
Follow us @shoreline_ct for even more content.
This summer, swap the spritz for something with a little more edge. The Batanga, a fizzy blend of tequila, lime, cola, and a salted rim, is poised to become the go-to drink on the Connecticut shoreline. Here’s why this Mexican classic is making waves—and how to make one yourself.