Here at Confetti HQ, we have to admit we do like a good Thursday cocktail. We all need just a little something to get us through to Friday! Today we have a simple cocktail recipe that will have you thinking summer is going to last just a little bit longer: a champagne cocktail with lavender syrup.

Here's what you'll need:

Champagne or prosecco

1 wedge of lime

Lavender coloured sugar

For the lavender syrup (makes 4)

200g caster sugar

150ml water

2 tbsp of fresh or dried lavender flowers

Place the sugar and water in a saucepan and heat gently, without stirring, until the sugar has dissolved. Add the lavender, turn the heat up and let it bubble away for 5 minutes until it becomes syrupy. Pass through a fine sieve and set aside to cool. Run a wedge of lime around the rim of each of the champagne flutes and then dip them into the lavender coloured sugar. Pour 25ml of syrup into the bottom of each glass and top up with champagne, being careful not to touch the edges and disturb the pretty sugar.

Serve immediately and enjoy!

Not a fan of champagne? How about a beer and blackberry cooler, a rhubarb gin and tonic or a strawberries and cream crush.

Food styling and recipe creation by Ajda Mehmet. Ajda is a food stylist and food writer from London, currently living in Dubin. She loves nothing more than to share a simple meal with friends and loved ones, and aims to recreate the feeling delicious food gives people when she is styling food for photography. Thanks, Ajda!