Islay Sour 

• 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.

*Get the recipe for infused syrup here

Recipe courtesy of Amy Zavatto

Photography & styling by Paul Lowe