Smirnoff Peppermint Twist and Guinness Loaf with Salted Caramel Glaze

Posted on December 14, 2016 by in What's Your Flavour

Just in time for the holidays comes a festively delicious vodka made with peppermint and other natural flavours from Smirnoff.

Wrapped in the season’s best stripes, Smirnoff Peppermint Twist delivers mouth-watering sweetness, balanced with a soothing hint of cool peppermint. Its cool peppermint taste and unique scratch and sniff packaging offers a festive twist on a classic favourite – the perfect addition to your holiday entertaining recipes.

 

SMIRNOFF Peppermint Twist

  • 1.25 oz. Smirnoff Peppermint Twist
  • 0.5 oz. Baileys Original Irish Cream
  • Grated Nutmeg
  • Mini Candy Cane
  1. Shake ingredients over ice and strain into a chilled martini glass
  2. Garnish with grated nutmeg and a mini candy cane

 

Pair this minty festive cocktail with a slice of this delicious loaf made with Guinness.

 
GUINNESS Loaf with Salted Caramel Glaze

guinness-loaf-with-salted-caramel

GUINNESS Loaf

  • 1 Cup Guinness Draught
  • 2 Sticks butter
  • ¾ Cup unsweetened cocoa powder
  • 2 Cups flour
  • 2 Cups sugar
  • ½ Tablespoon baking soda
  • ½ Teaspoon salt
  • 2 Large eggs
  • ¾ Cup sour cream
  • 1 Teaspoon vanilla extract

Salted Caramel Glaze

  • 5 Tablespoons butter
  • ½ Cup packed dark brown sugar
  • ⅓ Cup heavy cream
  • Pinch of salt
  • ¼ Teaspoon vanilla extract
  • ⅔ Cup powdered sugar, sifted

Garnish

  • Pinch of Fleur de Sel

 GUINNESS Loaf Directions

  1. Preheat oven to 350 degrees
  2. Spray or grease Bundt pan
  3. Sprinkle flour in pan, then hold over sink and turn/tilt pan to distribute flour evenly (tap out excess flour)
  4. In a medium saucepan over medium heat, bring Guinness Draught and butter to a light boil
  5. Add cocoa powder and whisk until smooth. Remove from heat and set aside
  6. In a large bowl, whisk flour, sugar, baking soda and salt
  7. In another bowl, using an electric mixer, beat together eggs, sour cream and vanilla
  8. Add butter/Guinness Draught mixture to sour cream mixture and beat until just incorporated
  9. Add flour mixture and beat until just combined
  10. Using a rubber spatula, lightly fold batter to ensure there are no pockets of flour and pour into Bundt pan
  11. Bake for 55-60 minutes
  12. Allow to cool in pan for 10 minutes
  13. Cool completely on rack before covering
  14. Once cooled, cover in plastic wrap and place in fridge overnight

Caramel Glaze Directions

  1. In a medium saucepan, bring butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly
  1. Boil for one minute, stirring constantly
  2. Remove from heat, stir in vanilla extract
  3. Add ½ cup of powdered sugar and whisk until smooth
  4. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency
  1. Remove cake from fridge, place on a cake plate and pour salted caramel glaze over the top
  1. Sprinkle fleur de sel over glaze

© Fusia Magazine 2014

Fusia Magazine