Pucker Up: Gin shines as the liquor of the moment.

No question, whisky and vodka shine as the his-and-her cocktail darlings of weddings, but gin is having a moment in the spotlight. Bartenders—like Cheers & Swizzles’ owner Mary Pinyan-Lauer—prove gin’s popularity spans everywhere from restaurant menus to stylish soirées.

What better way to toast a wedding than with a celebratory concoction like a French 75? Effervescent, crisp and a little sweet and sour.  “French 75s—for weddings, I like to call them French Kiss 75s—are tasty, fun and festive,” Pinyan-Lauer says. She adds they can be served year-round, from holiday engagement parties to summertime Sunday brunches. Even better? Make it a local pour with Beehive Distillery’s Jack Rabbit gin.

Photo by : Adam Finkle

Mary Pinyan-Lauer of Cheers and Sizzles’ offers up her recipe for a French Kiss 75.

• 1 ½ ounce of Beehive Jack Rabbit gin
• ½ ounce of simple syrup
• ½ ounce of lemon juice
Shake. Pour. Top with Prosecco. Garnish with lemon twist. Serve.

Estate Champagne glasses, Williams Sonoma at Trolley Square, SLC, $50 for pair; “I Love You And Cake” cocktail napkins, Wish, Park City, $12

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