HEC 95 Beverage Director's The Pink Lady

This recipe may seem complex, but it is worth it! HEC 95 Beverage Director,  Bradley Chen's The Pink Lady is refreshing and perfect for the summer! Enjoy the nice weather with a pink lady. 


Hibiscus Infused Vodka

  • 2 sachets TAZO Tea Iced Passion Herbal 

  • 750ml Vodka 

Lavender Syrup 

  • ½ cup water 

  • ½ cup of granulated white sugar 

  • 1 tbsp. dried lavender 

The Pink Lady 

  • 1.5 oz Hibiscus Infused Vodka (Optional) 

  • 0.75 oz Lavender Syrup 

  • 0.5 oz Lemon Juice 

  •  2 oz Sparkling Rose


Hibiscus Infused Vodka 

  • Place 2 TAZO Tea Iced Passion Herbal sachets and 750ml of vodka in an airtight jar or container. Let sit for at least 24 hours up to 48 hours before straining and bottling.

Lavender Syrup

  • Bring ½ cup of sugar and ½ cup of water to a boil in a small pot. Add in 1 tbsp. of dried lavender, reduce the heat to low and simmer for 10 minutes. Remove from heat and let cool to room temperature before straining.

The Pink Lady

  • Add the hibiscus infused vodka (or sub regular vodka), lavender syrup, and lemon juice to a shaker with ice. Shake vigorously until cold and condensation begins to form on the shaker. Strain into a champagne flute and top with sparkling rose. Garnish with a lemon twist, if desired.