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.

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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  1. Well I am nervous too about dropping to 0.8FTE too – which happens at the end of next week for me. Am trying to think of ways to economise – no more visits to the Clarins counter at Basenatynll! I wonder what I have let myself in for as I will be working even harder than ever for 20% less pay and have no idea whether it will pay off in the long run – not to mention the shadow of getting older and older looming over me.