The Ultimate Guide to the Cherry Ripe Cocktail: A Sweet and Indulgent Delight

Welcome to Shake, Sip, Serve, your one-stop shop for all things bartending.

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

---

Cherry Ripe Cocktail (Aussie Icon in a Glass)

Dark chocolate, juicy cherries, and lush coconut—Australia’s oldest chocolate bar lives rent-free in our hearts for a reason. This cocktail nails the bar’s flavour profile with a silky, dessert-worthy finish that still drinks like a proper cocktail (not a milkshake).

Why it works

• Cherry liqueur = ripe fruit + that signature red hue.

• Coconut (rum + cream) = creamy body and tropical lift.

• Chocolate liqueur = rich, bittersweet depth like the coating.

• Optional dark rum = grown-up backbone and warmth.

---

Recipe Card

Glass: Coupe or small rocks (chilled)
Method: Hard shake
Standard drinks (approx.): 1.4–1.6 (RSA: enjoy responsibly)

Ingredients (per serve)

• 45 ml cherry liqueur (Cherry Heering/Luxardo)

• 30 ml coconut rum (e.g., Malibu or local craft)

• 30 ml chocolate liqueur (Godiva/Mozart/Crème de Cacao)

• 30 ml coconut cream (well-stirred)

• 15 ml dark rum (optional, for depth)

• 10 ml grenadine (or cherry syrup), to taste

• Ice

Garnish

• Fine grate of dark chocolate

• 1 cherry (maraschino or fresh)

• Optional: desiccated coconut rim

Method

1. Rim (optional): Lightly coat the glass rim with coconut cream; dip in desiccated coconut. Chill.

2. Shake: Add all liquids to a shaker with plenty of ice. Shake hard 15–20 seconds until frosty.

3. Strain: Fine-strain into the chilled glass (straight up) or over fresh ice in a rocks glass.

4. Finish: Grate dark choc on top and garnish with a cherry.

Pro tip: If your chocolate liqueur is quite sweet, halve the grenadine (or skip) and let the cherry liqueur do the talking.

---

Bartender Notes (dial it in)

• Richer & darker: Sub 15 ml of the coconut rum for extra dark rum.

• Silkier body: Add 10 ml thickened cream (or 15 ml coconut milk) and shake vigorously.

• Drier finish: Add 1 dash bitters (chocolate or aromatic) and reduce grenadine.

• Brighter cherry: Add 10 ml fresh lemon juice for a subtle lift (it’ll mute sweetness slightly).

---

Quick Syrups (if you want to go next-level)

Cherry Syrup

• 200 g pitted cherries, 150 g sugar, 150 ml water.
  Simmer 8–10 min, strain, chill (2 weeks in fridge).

Chocolate Drizzle

• 1:1 chocolate sauce + hot water until pourable.
  Stripe inside the glass for visual drama.

---

Variations

1) Frozen Cherry Ripe
Blend the base recipe with 1 heaped cup of ice. Pour into a chilled goblet, mound high, and snow with grated chocolate.

2) Cherry Ripe Espresso
Add 25–30 ml fresh hot espresso, reduce grenadine to 5 ml. Bitter coffee snaps the sweetness into line—brilliant as a dessert finisher.

3) White Russian Ripe
Swap coconut rum → 30 ml vodka; add 20 ml cream; serve on the rocks. It’s the candy-bar cousin of a White Russian.

4) Spiced Ripe
Add a pinch of cinnamon and the tiniest grate of nutmeg (really tiny). Delicious in cooler months.

5) Cherry Ripe Martini (leaner, clearer)
Skip coconut cream and grenadine. Shake 50 ml cherry liqueur + 30 ml crème de cacao + 20 ml vodka + 5 ml Maraschino; strain into a Nick & Nora; garnish with expressed orange peel and cherry.

---

Zero-Proof “Cherry Ripe” (Mocktail)

Ingredients

• 60 ml cherry juice (or 45 ml cherry syrup + 15 ml water)

• 45 ml coconut milk (full-fat)

• 30 ml non-alcoholic chocolate syrup/liqueur alternative

• 10–15 ml lime juice (balances sweetness)

• 10 ml simple syrup (optional)

Method Shake hard with ice, fine-strain into a chilled coupe, garnish with grated chocolate and a cherry.

---

Food Pairings

• Sweet: Chocolate tart, lamingtons, coconut macaroons, Black Forest cake.

• Cheese: Brie/Camembert with dried cherries, dark choc shards, roasted almonds.

• Savoury contrast: Bacon-wrapped dates, chilli-salt prawns (sweet cream cools the heat).

---

Batch for a Crowd (8 serves)

• 360 ml cherry liqueur

• 240 ml coconut rum

• 240 ml chocolate liqueur

• 240 ml coconut cream

• 120 ml dark rum (optional)

• 60–80 ml grenadine (to taste)

Whisk cold, cover, and refrigerate 4–24 hours. Shake each serve with ice and strain to order (don’t just pour from the jug—shaking aerates and lightens the texture). Garnish per glass.

---

Troubleshooting

• Too sweet: Reduce grenadine; add 10 ml lemon or a dash of bitters.

• Too thin: Up coconut cream by 10–15 ml or shake longer.

• Flavours muddy: Use a quality chocolate liqueur (or white crème de cacao for brighter cherry), and measure the grenadine—easy to overdo.

---

When to Serve

• Dessert cocktail after a long lunch.

• Girls’ night / date night (romantic, nostalgic, a bit cheeky).

• Holiday table—pairs with pav, trifle, and choc-heavy spreads.

---

Thanks for joining us behind the bar!
The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!

Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

Read more:
Biscoff Margarita Recipe
Snickers Cocktail Recipe
Jelly Belly Cocktail Recipe
Cherry Ripe Recipe
Milky Way Cocktail Recipe
Black Jack Cocktail Recipe
Bon Bon Cocktail Recipe
Creme Egg Cocktail Recipe
Dairy Milk Chocolate Recipe
Jaffa Martini Recipe