Tea and liquor have become fast friends on drink menus that blend part high tea and part happy hour all into one. While some tea-infused cocktails might include a tea simple syrup or chilled tea, the steeped cocktails at Vernick are handcrafted with spirits that have been infused with the tea leaves for a pure flavor. Vincent Stipo, head Bartender and Beverage Manager at Vernick, infuses cognac with a rooibos blended with orange peel and safflowers for his cocktail, The Field Gun Envy. Rooibos, a red bush grown in South Africa, is known for its depth of earthy flavor (without the caffeine) and can stand up to strong flavors-like cognac. Watch the video to see how The Field Gun Envy cocktail is made.
Vernick Food & Drink
2031 Walnut Street
Philadelphia PA 19103
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