Bourbon Chocolate Cherry Cocktail Recipe

I love mixing drinks that blend comfort and flavor, and this Bourbon Chocolate Cherry Cocktail definitely hits that sweet spot. There’s something about smooth bourbon, rich chocolate, and cherry that just works—simple, but still feels a little special.

This cocktail’s a quick, satisfying way to get a dessert-inspired drink without tracking down fancy ingredients or tools.

You’ll get the warmth of bourbon, the depth of chocolate, and that bright cherry pop in every sip. It works for a quiet night in or hanging out with a couple of friends.

Honestly, once you try it, you might want to make it again soon. I know I do.

Bourbon Chocolate Cherry Cocktail Recipe

I mix bourbon, cherry, and chocolate flavors to make a drink that’s smooth and rich. The right tools, good ingredients, and a bit of care make this cocktail balanced and flavorful.

Equipment

• Mixing glass or shaker to blend everything together
• Bar spoon for stirring things up without overdoing it
• Jigger for measuring bourbon, syrup, and bitters
• Strainer to keep the ice out of your glass
• Rocks glass for serving
• Large ice cube mold—nobody likes a watered-down drink
• Peeler or zester for the orange peel garnish
• Small plate if you want to rim the glass with cocoa powder or sugar

I like to have my tools clean and ready before I start. It just makes everything go smoother.

Ingredients

• 2 oz bourbon
• ½ oz cherry liqueur or cherry syrup
• ¼ oz simple syrup (adjust if you want it sweeter)
• 2 dashes chocolate bitters
• 1 dash angostura bitters
• 1 large ice cube
• 1 orange peel for garnish
• 1 or 2 cherries (fresh or cocktail cherries)
• Optional: cocoa powder or sugar for the rim

I usually grab a bourbon with a warm caramel note—it plays nicely with the chocolate. The cherry brings in sweetness, and the bitters keep everything in check.

Instructions

• Pop your rocks glass in the freezer for a few minutes to chill it.
• If you’re feeling fancy, rim the glass with a bit of cocoa powder or sugar.
• In your mixing glass, combine bourbon, cherry liqueur, simple syrup, chocolate bitters, and angostura bitters.
• Toss in some ice and stir for about 20 seconds, just until it’s good and cold.
• Strain it into your chilled glass over a big ice cube.
• Twist the orange peel over the drink to release the oils, then drop it in.
• Add a cherry or two on top for garnish.

I stir gently so the cocktail doesn’t get watered down. The big ice cube helps keep the flavor steady as you sip.

Notes

Chocolate bitters add a subtle cocoa aroma without taking over, which I love. If I want more chocolate, I’ll rim the glass with cocoa powder.

Sometimes I bump up the simple syrup for a sweeter drink. If I’m after more depth, I’ll throw in another dash of angostura bitters.

Fresh cherries taste brighter to me than jarred ones, but honestly, both work. I usually go for a bourbon that’s smooth and blends well with cherry and chocolate—nothing too smoky.

Tasting Notes

When I take the first sip, I get this smooth mix of sweet cherry and warm bourbon. Chocolate comes in right after, adding a soft richness that just hangs around on my tongue.

The drink feels silky and a bit thick—comforting, but not too heavy. I can pick up a gentle hint of oak from the bourbon, which keeps the sweetness in check.

As the ice melts, everything shifts a bit. The cherry pops more, and the chocolate gets lighter, almost creamy.

Honestly, I like how the bourbon stays in the background, offering a mild heat that pulls the whole thing together.

At the finish, I catch a subtle blend of vanilla, cocoa, and dark fruit. It’s a mix that makes me want to go back for another sip—how could I not?