Cherry Cobbler With Red Stag by Jim Beam

  • PrepTime: 3 Mins
  • CookTime: 0 Mins
  • TotalTime: 3 Mins


  1. 1 1/2 ounces cherry bourbon (Red Stag by Jim Beam)
  2. 1/4 ounce​ coconut​ rum
  3. 1/2 ounce amaretto
  4. 1 ounce​​ pineapple juice
  5. 1/2 ounce cherry puree (Funkin Morello)
  6. 1 splash cinnamon schnapps (Hot Damn)
  7. Garnish: graham crackers (crushed; for rim)


  1. Gather the ingredients.
  2. Rim a chilled cocktail glass with crushed graham crackers.
  3. Add all of the ingredients to a cocktail shaker filled with ice. Shake well.
  4. Strain into the prepared cocktail glass.
  5. Serve and enjoy!


  1. Originally, the recipe used DeKuyper's Coconut Amaretto liqueur, which has since been discontinued. To keep both of those flavors, the recipe has been adapted to use both coconut rum and amaretto, though it's quite good with the coconut rum alone.
  2. Be sure that the graham crackers are crushed as finely as possible. If you can get it close to granulated sugar, you'll have a great looking rim.
  3. Wet the rim by dunking it briefly into a small dish of one of the liqueurs.
  4. To ensure your glass stays chilled, pop it back into the freezer after rimming. A cold glass improves this drink significantly.
  5. Rather than a cherry puree, you can use a cherry liqueur or brandy as a substitute.
  6. If you prefer a slightly drier cocktail, you might want to try maraschino liqueur. It tends to be less sweet and has a hint of almond flavor, which is perfect if you're skipping the amaretto.