Take A Sip Of Elegance: Exploring The Bon Bon Cocktail

The Ultimate Guide to the Bon Bon Cocktail: A Sweet Treat for Every Occasion

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.

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Bon Bon, but make it a cocktail

Born from the spirit of dessert cocktails (think Brandy Alexander and Espresso Martini), the Bon Bon Cocktail takes cues from the classic confection—silky, sweet, and a little decadent—then turns it into a grown-up sipper. Expect lush texture, chocolate-cream vibes, and garnish room for days (shavings, bonbons, whipped cream if you’re feeling cheeky).

Why you’ll love it

Dessert in a glass: Rich, velvety, and totally indulgent.
Balanced sweetness: Cream + cacao + a clean spirit base = not cloying.
Easy to riff on: Add raspberry, caramel, mint, or espresso.
Party-perfect: Builds fast, looks luxe, and everyone says “Ooooh.”

The Bon Bon Cocktail (AU Measurements)

Serves: 1 | Style: Shaken, up | Time: 5 minutes

You’ll need

60 ml vodka (Aussie picks: Archie Rose Original, 666 Pure Tasmanian)
30 ml crème de cacao (white for lighter chocolate; dark for deeper cocoa)
30 ml Irish cream (Baileys or local equivalent)
30–60 ml pouring cream (30 ml for lighter, 60 ml for ultra-lush)
5–10 ml simple syrup (optional, to taste)
Ice

Garnish

Dark chocolate shavings or a dusting of cocoa
Optional: mini bonbon/candy, whipped cream

Method

Chill glass: Pop a coupe or martini glass in the freezer.
Build: Add vodka, crème de cacao, Irish cream, cream, and (if using) simple syrup to a shaker with plenty of ice.
Shake hard (15–20 sec): You want it cold, slightly aerated, and satin-smooth.
Strain: Fine strain into your chilled glass.
Finish: Top with chocolate shavings or cocoa. Add whipped cream and a tiny bonbon if you’re feeling extra.

Pro bartender tips

Sweetness control: Start with no syrup, then add 5 ml next round if you want sweeter.
Texture tuning: Use light cream for a thinner sip; heavy cream for a dessert-like pour.
Temperature = luxury: A properly chilled glass makes this sing.

Variations (choose your adventure)

Chocolate Raspberry Bon Bon
- Swap Irish cream for 30 ml raspberry liqueur (e.g., Chambord).
- Garnish with fresh raspberries or a drizzle of raspberry coulis.
Salted Caramel Bon Bon
- Replace Irish cream with 30 ml caramel liqueur or add 10 ml caramel syrup.
- Finish with a light sea salt sprinkle + caramel zigzag.
Mint-Choc Bon Bon
- Sub Irish cream for 30 ml crème de menthe (clear or green).
- Garnish with a mint sprig or crushed candy cane (holiday vibes).
Espresso Bon Bon
- Replace Irish cream with 30 ml fresh espresso or coffee liqueur.
- Dust with cocoa or add a couple of chocolate-coated beans.
Nutty Bon Bon
- Add 10–15 ml Frangelico or amaretto.
- Garnish with toasted crushed hazelnuts or an amaretti biscuit.

Mocktail Bon Bon (Zero-Proof)

Tastes like: chocolate cream truffle—no booze, all yum.

60 ml chocolate syrup (good-quality)
30 ml vanilla syrup (or 15 ml + 15 ml caramel)
90 ml milk of choice + 30 ml thickened cream (or swap in coconut cream for dairy-free)
Pinch of sea salt
Shake with ice until frothy, fine strain into a chilled coupe.
Garnish with cocoa and shaved chocolate.

Pair it like a pro

Cheesecake (classic New York or choc swirl)
Shortbread or butter cookies (dip half in chocolate)
Macarons (vanilla, raspberry, or chocolate)
Chocolate fondue & fruit (strawberries, banana, marshmallows)

Troubleshooting & FAQs

It’s too sweet.
Use white crème de cacao (it’s often less sweet), drop the simple syrup, and add 10–15 ml fresh espresso to dry it out.

It’s too thick.
Reduce cream by 15–30 ml or add a splash (10–15 ml) of milk and re-shake.

I want it stronger.
Increase vodka to 75 ml and keep everything else the same (watch balance).

No crème de cacao—what now?
Use 20 ml chocolate liqueur + 10 ml cocoa syrup to approximate the profile.

Can I batch it?
Yes—except the cream. Pre-mix spirits (vodka, crème de cacao, Irish cream, any syrups). Keep chilled. For service, measure 90 ml of the batch + 30–60 ml cream into a shaker with ice, then shake and serve.

Technique notes: getting the balance right

Sweet vs. lush: Irish cream + cacao bring sweetness, so vodka’s neutrality is key.
Aeration matters: Proper shaking creates that velvety mouthfeel you want in dessert cocktails.
Temperature is texture: Extra-cold glassware keeps the pour dense and silky, not sloppy.

Quick recipe card (copy/paste)

Bon Bon Cocktail (AU)

60 ml vodka
30 ml crème de cacao
30 ml Irish cream
30–60 ml cream
0–10 ml simple syrup (to taste)
Shake hard with ice. Fine strain into a chilled coupe. Garnish with chocolate shavings.

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/