Sober Daiquiri

Sober Daiquiri
Technical information:
  • Difficulty: easy
  • Preparation time: about 30 seconds.
  • Cost: € on €€€€
  • Pleasure: infinite, and without compromise! 


Non-alcoholic daiquiri with the good taste of rum.

  • 1 half lime squeezed,
  • 1 cl of agave syrup,
  • 5cl of Sober-Rum,
  • Preferably in a shaker with ice


Take a Martini glass or a glass of champagne.
Option: put the glass in the freezer beforehand.

  • If you have a shaker:

Pour half a squeezed lime, 1 cl of agave syrup and 5 cl of Sober-Rum 0,0% directly into the glass. Add ice cubes and shake vigorously for at least 10 seconds. Pour directly into the glass. Decorate with a lemon peel or a fresh mint leaf and enjoy!

Option: Strain beforehand with a sieve to keep only the cocktail without the lemon pulp and ice cubes.

  • If you don't have a shaker:

Do exactly the same steps as above, directly into the glass. Mix well with a spoon. You can add either crushed ice or ice cubes.


Bartender's secrets

1. No Shaker? Here's an alternative!
You can use an empty jam jar or equivalent as a shaker. The shaker allows to mix in a homogeneous way and to create a symbiosis between all the ingredients. It also allows you to refresh a cocktail very quickly and to filter it, especially in the case of the Daiquiri.

2.Why should you put your glass in the freezer beforehand?
The Daiquiri is a cocktail that should be consumed very cold. Usually, there is no ice in the glass since everything is filtered. The glass in the freezer allows the glass to act as an ice cube without diluting the cocktail.

3.Squeezing the lemon rather than squeezing?
Squeezing the lemon allows you to recover only the good juice of the lemon. Squeezing reveals the bitter lemon peel and the essential oil of the lemon. To balance the flavors it is better to squeeze than to mash.

4.Why use agave syrup?
Simply from a healthy point of view! Agave syrup is a natural sweetening agent produced from Agave with the great advantage of having a low glycemic index (GI) (15 for agave syrup, 54 for honey, 70 for sugar), which helps avoid insulin peaks and therefore storage/bloating.


History of the Daiquiri

A cocktail born in a mine!

It is in 1898 that the engineer Jennings Cox, come to work in an old mine of Cuba that the famous cocktail was born. Located next to the beach of Daiquiri in Cuba, the miners were fervent fans of gin, which allowed them to relieve their wounds but also their morale! Short of stock because of the sinking of the English ship that came to resupply them, Jennings Cox, to motivate the workers, decided to make a cocktail with the only alcohol he had on site, namely, rum.

The goal was to create a rum-based cocktail and hide the taste by mixing it with sugar and lemon.

The trick found, he immediately made the miners taste it and they adopted it instantly, naming it Daiquiri in reference to the place where they were at that time.

After this great success, some famous bars like the Floridita in Havana, where Ernest Hemingway liked to go, made it a signature cocktail that was quickly exported throughout the United States and Europe. The sugar-free version was called "Papa Doble", in reference to Hemingway's nickname in Cuba, who, as a diabetic, simply took lemon and a double shot of rum.

Today, the Daiquiri can be declined in an infinite number of possibilities (strawberry, mango, passion... or even frozen, an entirely iced cocktail).