A French 75 is already one of the most elegant drinks in the cocktail canon. Swapping plain simple syrup for wildflower honey syrup and squeezing in fresh juice from Wonderful Seedless Lemons takes it somewhere even better.

• 2 oz. Wonderful Seedless Lemon juice
• 2 oz. gin
• 1 oz. honey
• 6 oz. Champagne or dry sparkling wine (such as prosecco)
• Honeycomb, for garnish
• Lemon twist, for garnish
• Ice cubes

Use only fresh lemon juice, never bottled. Bottled lemon juice is pasteurized and loses the volatile compounds that give a French 75 its brightness. Wonderful Seedless Lemons juice easily and consistently, and there’s nothing to strain out.

Chill the Champagne flute before you pour. A warm glass flattens carbonation quickly. Stick the flute in the freezer for five minutes or fill it with ice water while you shake, then empty and dry it before straining.

Shake hard and long enough. Ten to 12 seconds of vigorous shaking is not optional: the dilution from melting ice is what brings the drink into balance. Under-shaking leaves the cocktail too concentrated and insufficiently cold.

Never stir after adding Champagne. Stirring knocks out the carbonation and flattens the drink. Trust the pour, since the bubbles will do the mixing.

The honey syrup matters more than you’d think. Plain simple syrup makes a good French 75, but honey syrup makes a great one. The floral notes in wildflower honey interact with gin’s botanicals in a way that plain sugar simply cannot replicate.

Cut a cleaner lemon twist. Because the lemons are naturally seedless, with thin, smooth skin and minimal pith, Wonderful Seedless Lemons produce cleaner, more pliable twists than conventional lemons. Use a sharp vegetable peeler or channel knife, apply light pressure, and work in one clean stroke down the length of the lemon.

Adjust the ratio to your taste. The standard ratio (1½ oz. gin, ¾ oz. lemon, ½ oz. sweetener) is a starting point. Add a splash more lemon juice for a sharper, more tart finish. Increase the honey syrup slightly for a rounder, softer drink. Keep the Champagne proportion fixed, since it's about effervescence, not sweetness.

Classic French 75. Use ½ oz. plain simple syrup (equal parts sugar and water) in place of the honey syrup for the traditional, no-frills version. The result is clean and precise, with the lemon and gin front and center without the added floral layer.

St. Germain French 75. Replace the honey simple syrup with ½ oz. St. Germain elderflower liqueur. The elderflower reads as both sweet and floral, and it pairs exceptionally well with fresh lemon juice from Wonderful Seedless Lemons. Reduce or omit the sweetener if the liqueur is enough.

Bourbon French 75. Swap the gin for 1½ oz. bourbon for a New Orleans-style variation. The bourbon brings caramel and vanilla notes that work surprisingly well with honey syrup and lemon. Use Extra Brut Champagne to keep the sweetness in check.

Mocktail French 75. Omit the gin entirely. Replace the Champagne with sparkling water or a non-alcoholic sparkling wine. Increase the lemon juice to one full ounce and the honey syrup to ¾ oz. to compensate for the missing body. Serve over a large ice cube in the flute rather than straining.

Rosé French 75. Use Brut rosé Champagne or a dry pét-nat rosé in place of standard Champagne. The rosé adds a berry note and a beautiful blush color, particularly well-suited for spring entertaining during lemon season.