Make your lavender honey syrup: In a small saucepan over low heat - heat the water, honey, butterfly pea flowers and lavender until it comes to a gentle simmer. DO NOT OVERHEAT. Scorched honey will not taste good and may solidify. Keep the temperature low and watch it. Squeeze in lemon juice from one freshly squeezed lemon. This should turn your syrup from a dark blue hue to a lighter violet color. Add more lemon if desired.
Stir to dissolve the honey and continue simmering gently for 5 minutes, simmer on low for an additional 5 minutes.
Remove from heat and let the liquid thicken and cool.
Lastly, strain into a jar (with an airtight lid)

When ready to serve: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. You can shake it in a cocktail shaker if preferred!