Christmas Pudding

This Christmas Pudding is a curious assembly, bringing together the fruity sweetness of peach liqueur, the smoky depth of Scotch, and the rich maltiness of stout beer. It’s a bold, full-bodied concoction designed for those looking to stray from traditional holiday fare. Expect a drink that delivers a complex flavor journey, perhaps best suited for a daring palate seeking something genuinely different post-dinner. It’s definitely not a light sipper.

Christmas Pudding

4.45 from 9 votes

Calories: 706kcal

Prep Time: 3

Total Time: 5

Ingredients

▢ 100 mL Peach Liqueur
▢ 100 mL Scotch Whiskey
▢ 500 mL Stout Beer

Instructions

▢
In a 6 0.66 Paris Goblet add Southern Comfort and then Drambuie. Top up with Draught Guinness.

Estimated Nutrition:

Calories: 706kcal (35%)Carbohydrates: 35g (12%)Sugar: 34g (38%)

Where it came from

The specific origin of a Christmas Pudding cocktail combining peach liqueur, Scotch, and stout is not well documented. It likely emerged from modern mixology experiments, perhaps in a craft bar setting seeking to reinterpret holiday flavors with unexpected pairings. The name itself suggests a festive, rich dessert profile, which these ingredients aim to capture in liquid form.

This drink doesn’t neatly fit into a classic cocktail family, standing apart from sours, fizzes, or spirit-forward stirred drinks. Its closest relatives might be certain beer cocktails or modern dessert drinks, but the combination of a fruit liqueur, a robust whiskey, and a dark beer sets it distinctly apart. It’s more of a standalone creation than an adaptation.

You would typically find or serve a drink like this in a contemporary cocktail bar with an adventurous menu, or at a festive home gathering where guests appreciate bold, unconventional flavors. It’s a statement drink, not a casual order, often appearing as a seasonal special.

What it tastes like

The flavor profile of the Christmas Pudding starts with the bright, slightly sweet fruitiness of peach liqueur hitting the front palate, quickly followed by the peaty, often smoky character of Scotch whiskey. As the stout beer integrates, it introduces a deep, roasted malt backbone with notes of chocolate or coffee, rounding out the mid-palate. The finish is a complex interplay of lingering sweetness, a hint of smoke, and the satisfying bitterness of the stout, creating a rich and warming sensation.

Using standard assumptions of 20% ABV for peach liqueur, 40% ABV for Scotch, and 5% ABV for stout beer, this drink packs a significant punch. With 100 mL of peach liqueur, 100 mL of Scotch, and 500 mL of stout, the total volume is 700 mL. This yields approximately 85 mL of pure alcohol, resulting in an ABV of around 12.1 percent. That puts it squarely in the range of a strong wine or a very robust craft beer, considerably stronger than a typical session beer and approaching the strength of some spirit-forward cocktails.

The technique

To build this, grab a 6 0.66 Paris Goblet. Start by adding your measure of Southern Comfort directly into the glass. Follow that with the Drambuie. Once those are in, carefully top up the goblet with draught Guinness. No shaking or stirring is specified, so a simple build method is implied for this particular set of instructions.

The most important technique for a drink topped with stout, especially Guinness, is a gentle and steady pour. Tilt the glass and pour the stout slowly down the side to minimize excessive foaming. This allows for a proper head to form without overflowing and ensures the final drink has the correct proportions and presentation. Rushing the pour will result in a messy, all-foam drink.

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Ingredient Spotlight

The bottles that make or break this drink.

Peach Liqueur

Use: A good quality peach liqueur like Bols Peach, Giffard Pêche de Vigne, or even a schnapps if you want a drier profile. Aim for natural peach flavor, not overly artificial sweetness. Typically around 20-25% ABV.
Skip: Cheap, overly syrupy peach ‘cordials’ that taste like candy. These lack the depth and balance needed to stand up to Scotch and stout, making the drink cloyingly sweet and unbalanced.
Why: The peach liqueur provides the primary fruit sweetness and a bright, aromatic top note, acting as a crucial counterpoint to the smoky Scotch and bitter stout. It’s the ‘fruit’ component implied by ‘pudding’.

Scotch Whiskey

Use: A peated Scotch, like a Laphroaig 10 or Ardbeg, will lean into the smoky, earthy notes. A Speyside or Highland single malt, such as Glenfiddich or Glenmorangie, offers a smoother, fruitier, or honeyed character, depending on your preference. Around 40-43% ABV is standard.
Skip: Blended Scotch that lacks character or has harsh grain notes. Avoid anything too light or floral if you want the Scotch to truly anchor the drink against the stout’s robustness. Don’t use unaged whiskies.
Why: Scotch whiskey brings a crucial layer of complexity, whether it’s the smoky peat or the rich malty and fruity notes. It provides the spirit-forward backbone and depth, connecting the fruit liqueur to the dark beer.

Stout Beer

Use: A rich, full-bodied stout such as an Imperial Stout, an Oatmeal Stout, or a robust Dry Irish Stout. Look for notes of roasted coffee, chocolate, and dark fruit to complement the other ingredients. Guinness Draught or Murphy’s Stout are classic choices for a smooth, creamy texture.
Skip: Light-bodied lagers or pale ales. These will dilute the flavor profile and clash with the richness of the peach and Scotch. Avoid anything with strong hop bitterness that would create an astringent finish.
Why: Stout beer provides the deep, dark, malty base and a creamy texture that grounds the entire drink. Its roasted notes and slight bitterness are essential for balancing the sweetness of the liqueur and the intensity of the Scotch, creating the ‘pudding’ body and finish.

Three Variations

Three real ways bartenders riff on this drink. Same idea, three different jackets.

Apricot Pudding

A stone fruit swap for a different sweetness.: Substitute peach liqueur with apricot liqueur for a slightly tarter, more complex stone fruit note that still pairs well with whiskey and stout.

Smoky Pudding

Lean into the peat for a more intense experience.: Increase the peated Scotch content or choose an even smokier expression to make the whiskey character more dominant, appealing to peat lovers.

Coffee Pudding

Add a jolt of coffee depth.: Infuse the stout with cold brew coffee, or add a small measure of coffee liqueur, to bring out the roasted notes in the beer and add another layer of bitterness and aroma.

What if I don't have…

Quick substitutions for when the bottle shop is closed.

No Peach Liqueur?

Try apricot liqueur or a spiced pear liqueur for a similar fruit-forward, festive sweetness. The flavor profile will shift, but the balance can be maintained.

No Scotch Whiskey?

A good quality Irish Whiskey or a robust Bourbon can substitute, though the smoky or peaty character will be lost. Expect a sweeter, possibly spicier drink.

No Stout Beer?

A rich porter or a dark ale could work, but ensure it has similar roasted malt characteristics and isn’t overly hopped. The body and creaminess might differ.

No 6 0.66 Paris Goblet?

Use any large, sturdy beer glass or a large wine goblet. The specific volume and shape of the Paris Goblet are not strictly critical for the drink’s composition, just its presentation.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Christmas Pudding?

A Christmas Pudding cocktail, according to its ingredients, contains peach liqueur, Scotch whiskey, and stout beer.

Is the Christmas Pudding a strong drink?

Yes, with an ABV around 12.1 percent, it’s significantly stronger than a standard beer and comparable to a strong wine.

What kind of Scotch is best for Christmas Pudding?

A peated Scotch will add smoky complexity, while a smoother single malt can offer a more rounded, malty profile. Choose based on your preference for smoke.

Can I use any stout beer?

Ideally, a rich, full-bodied stout with notes of coffee or chocolate works best to complement the other ingredients. Avoid light or overly hoppy stouts.

What does Christmas Pudding cocktail taste like?

It offers a complex profile of sweet peach, smoky or malty Scotch, and deep roasted notes from the stout, with a rich, warming finish.

Is Christmas Pudding served hot or cold?

It’s a cold cocktail, built over ice if preferred, leveraging the chilled stout and spirits.

Can I make a batch of Christmas Pudding?

Due to the carbonated stout, it’s best made fresh per serving. You can pre-measure the spirits, but mix with the stout just before serving.

Why is it called Christmas Pudding?

The name suggests a rich, complex, and festive dessert-like quality, aiming to evoke the flavors and richness of a traditional Christmas pudding.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated May 8, 2026 · 1 min read