Combine lavender simple syrup, infused lemon juice and edible glitter to a cocktail shaker. Add ice. Shake and strain into a Champagne flute.
Top with ginger beer and sparkling water. Garnish with a lemon twist.
Butterfly Pea infused Lemon Juice:
1/4 cup dried butterfly pea flowers
1 cup fresh lemon juice
Add flowers to lemon juice and mix well. Let sit for 15 to 20 minutes or until lemon juice has turned purple. Strain into a mason jar with lid and chill until ready to use.
Gris Gris, New Orleans
