- 1¼ ounces Islay single malt scotch
- 1 ounce fresh pink grapefruit juice
- ¼ ounce simple syrup or cannabis-infused syrup*
- 1 to 2 ounces brut-style prosecco
- 1 grapefruit peel
Pour in the scotch, grapefruit juice and simple syrup or cannabis syrup into an ice-filled cocktail shaker. Shake for 10 to 15 seconds. Strain into an ice-filled rocks glass. Top with prosecco and garnish with grapefruit peel.
Recipe courtesy of Amy Zavatto
Photography & styling by Paul Lowe