UVA's Crème de Vie cocktail

A frothy and aromatic cocktail that's perfect for the holidays

Image for UVA's Crème de Vie cocktail

Move over, pumpkin spice. It's time for winter spice and UVA bartender Wyeth Maiers created this Crème de Vie cocktail, just in time for the holidays. The mix of cream, eggnog, spiced rum and a scratch-made winter spicy syrup--featuring cloves, cinnamon, nutmeg and vanilla bean--makes staying in on snowy days so much more cozy.

1 1/2 oz. Lemon Hart Spiced Rum
1 1/2 oz. heavy cream
1 whole egg
1 oz. winter spice syrup

Combine all ingredients in a cocktail shaker and shake vigorously.

Strain into a coup class and serve with a toasted lady finger.

Winter spice syrup

2 cups water
1 vanilla bean, split in half lengthwise
1 tbsp ground cinnamon
1 tsp ground clove
1 1/2 tsp ground nutmeg
5 pods star anise
1 cup brown sugar
1 cup white sugar

Add water and all spices to a medium pot over medium heat and simmer, covered, for about 20 minutes.

Add the sugar and stir thoroughly to ensure the sugar dissolves. Fine strain into sealable container and put in the fridge to cool. After the syrup cools, strain once more to remove any remaining spices that have settled to the bottom of the container.