Tea and liquor have turn out to be quick mates on drink menus that mix half excessive tea and half pleased hour all into one. While some tea-infused cocktails would possibly embody a tea easy syrup or chilled tea, the steeped cocktails at Vernick are handcrafted with spirits which were infused with the tea leaves for a pure taste. 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 crimson bush grown in South Africa, is thought for its depth of earthy taste (with out the caffeine) and may stand as much as sturdy 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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Note that this video was initially shared on August 20th, 2014 and that we can’t assure that the cocktail is on the menu or that the beverge manger remains to be at Vernick at this present time
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