Lavender Simple Syrup
In a small pot mix the water and sugar and bring to a boil over high heat until sugar is dissolved. Add in your lavender, reduce heat to a simmer and cook for a minute. Remove pot from heat and let lavender steep for another ten minutes. Strain simple syrup into a mason jar and let cool. Store in fridge for up to a month.
Into a champagne flute first add in your tbsp of lavender simple syrup. Then pour Aperol, lemon juice, grapefruit juice, and top off with prosecco and soda water. Stir your drink with a barspoon and garnish with a grapefruit twist.