Latest news with #NicWallace
Forbes
13 hours ago
- Entertainment
- Forbes
How To Make The Best Martini, According To The Experts
The Bellflower—Chamomile Honey Martini from Tiffanie Barriere Atlanta bartender Nic Wallace recently won the title of 2025 Bartender of the Year from The United States Bartenders' Guild (USBG), an annual competition Sponsored By Diageo (the name behind brands such as Johnnie Walker, Crown Royal, Bulleit and Casamigos). Wallace, who hails from Darien, Gorgia, was crowned as the winner after a three-day, five-part competition showcasing the best in class cocktail craftsmanship. 'This was my chance to represent Georgia—Atlanta, specifically—as the only competitor from the state. I had to show up and bring the South home a championship,' Wallace said. We asked him to share his thoughts on the best way to make a martini, summer cocktails and drink trends for 2025. Take note, the martini remains strong (especially when infused with espresso) and savory cocktails are on the rise. Indeed, today's martini doesn't have to be serious or even sipped after sundown according to Master Mixologist Tiffanie Barriere. Tiffanie is part of a growing movement reimagining what the martini can be: expressive, playful, and perfect for summer. Read through for more thoughts on cocktails, martinis and some award-winning recipes: What's your take on martinis and summer cocktails? Any predictions on big cocktail trends we'll see this summer? Wallace: America's love of Martinis in all varieties continues to grow at an exponential rate as we've seen with the Espresso Martini, which has been dominating that category for quite some time. I foresee that classic continuing its growth even more this summer season, especially with bars that are using the Ketel One Espresso Martini Machines. I have a few of them on site as well and they make light work of the growing demand, especially with Ketel One Vodka, or Ketel One Citroen at its core (my personal favorite of the core lineup). Aside from that, I see a big push coming for savory cocktails, and cocktails with layers of textures, flavors, and ingredients. Gin, like Tanqueray Ten, is a perfect base for savory martinis, especially when combined with local ingredients. It has such a unique blend of savory elements built into its heart such as whole citrus and chamomile that work so well with bright and aromatic ingredients. Barriere: I see savory sipping taking over, garden cocktails with heirloom tomatoes, basil, thyme, even caper brine. Folks want bright, refreshing, and sometimes layers of nostalgic memories of summer. Gin is having its full moment again, especially bottles like Tanqueray that bring citrus and botanicals to the front. Think clean, crisp, herbaceous. What ingredients are good to keep on hand for making summer drinks? Wallace: I love to keep a small collection of aromatized and fortified wines around for summer cocktails. Vermouth, white port, and sherry are some of my go-to items when making cocktails all year, but for summer cocktails they truly add an element of depth, spice, and texture that you simply cannot replicate with anything else. They pair perfectly with summer fruits and produce for accentuating flavors, and they can add acidity and tannin when needed to balance overly sweet ingredients. I've found that when incorporating these wine components with summer cocktails they can truly add a world of flavor with even the smallest amounts. Along with items such as these, keeping a fresh selection of herbs, fruit, and local honey on hand is always a great idea. Not only will the local items have a much better flavor, they support everyone around you in ways you can't expect. Barriere: Always fresh citrus, grapefruit, lemon, lime. A beautiful gin like Tanqueray. And easy homemade syrups: mint, rosemary, or even a chamomile honey. A few pantry staples can go a long way if you know how to balance them. What are some best practices for making a great martini? (e.g. Is it really necessary to chill the vodka?) Wallace: The best practices in the martini arsenal really start with the proper tools; a quality jigger, set of tins, mixing glass, and bar spoon. Aside from those, the best bases for said martinis are without question vodka or gin depending on the direction of the cocktail you're making. With a vodka like Ketel One, you have an amazing base of pot distilled winter wheat at its heart which offers an incredible texture and mouthfeel for every martini. Vodka can certainly be consumed at room temperature, but when chilled in a 'thrown' or shaken cocktail, it truly opens up with even more flavor and aromatics. Using gin in a stirred, 1:1 (or 50/50 as we say) ratio with a blanc vermouth allows the citrus heart and spice driven base to truly shine, especially when garnished with a long citrus twist at the end. As the botanicals all blend together, they accentuate each other in a unique 'push & pull' effect of flavors that make for an amazing savory martini experience, every time. Barriere: Yes, chilling the gin does matter. Everything in a martini should be cold. Use cold vermouth, stir longer than you think (I like an extra 30 seconds), and always strain into a chilled glass. Express a lemon twist or garnish of your choice over the top or dropped in depending on your mood. It's not just a drink, it's a moment. Soul of The South Preparation: Add all ingredients into a shaker with ice. Shake thoroughly and strain over fresh ice a short mug. Garnish with thin apple fan. All Glowed Up Bellflower (Chamomile Honey Martini) Serve: Served in a coupe glass, garnished with a dehydrated lemon wheel or baby's breath pinned to the side
Yahoo
21-05-2025
- Business
- Yahoo
USBG PRESENTS WORLD CLASS SPONSORED BY DIAGEO CROWNED NIC WALLACE AS THE 2025 U.S. BARTENDER OF THE YEAR
The nation's Top 30 bartenders participated in a series of challenges to send one champion to the Global Finals in Toronto NEW YORK, May 21, 2025 /PRNewswire/ -- The thirteenth season of the United States Bartenders' Guild (USBG) Presents World Class Sponsored By Diageo has named Nic Wallace as the 2025 U.S. Bartender of the Year. Hosted in Atlanta, GA, Nic Wallce of Darien, GA was crowned as the winner after a three-day, five-part challenge competition showcasing the best in class cocktail craftsmanship. The acclaimed competition brought the country's Top 30 Competitors to test their bartending skills, agility and creativity. Nic Wallace impressed judges with his attention to detail and creative showmanship to earn the honor of representing the U.S. at the Global Finals in Toronto, Canada from September 27th to October 2nd. Experience the full interactive Multichannel News Release here: Nic Wallace brings over 20 years of experience in bartending and hospitality, honing both his craft and mixology skills along the way. For more than a decade, he's been a dedicated competitor in the acclaimed World Class competition and has become a key figure in its community. "This was my chance to represent Georgia—Atlanta, specifically—as the only competitor from the state. I had to show up and bring the South home a championship," Nic Wallace said. "I want to show people that no matter how much you want something, no matter how long it takes—you can get it." This year, the Top 30 National Finalists participated in three challenges during the first two days. Competitors were challenged with crafting a signature Bulleit cocktail with a Southern dish, created two tequila cocktails with Don Julio 70 Cristalino, and raced to make six DIAGEO Reserve cocktails in an eight-minute Speed Round, judged on balance, efficiency, skill, and hospitality. From there, the Top 10 National Finalists were revealed after the second day where competitors then competed in two additional challenges for the title of the 2025 World Class U.S. Bartender Of The Year. Nic Wallace ultimately came out on top and was named champion after creating the Soul Of The South and All Glowed Up cocktails that impressed the judges. "In my first year as USBG Executive Director, it has been incredible to witness the talent and dedication of this year's U.S. Finals competitors," said Bo Shuff. "As we wrap up the thirteenth season and look ahead, we're excited to continue evolving the World Class U.S. program, ensuring it supports and uplifts bartenders in their craft and the broader hospitality community." Cassandra Ericson, Manager of On-Premise Channel Marketing at Diageo North America, shared, "The creativity and skill shown by the bartenders this year have been incredible. At Diageo, we are committed to supporting their development through resources like and it's fulfilling to see how the program and competition continues to inspire and elevate the bartending community." Nic Wallace will compete alongside top national finalists from approximately 60 countries for a chance to claim the prestigious title of World Class Global Bartender of the Year. The competition challenges and inspires the next generation of bartenders, rewarding those who push the boundaries of creativity, storytelling, and technique. Beyond the competition, World Class serves as a vital platform, offering training, mentorship, and industry insights to support a global network of over 400,000 bartenders. For those interested in competing for the title of U.S. Bartender of the Year, prospective applicants are encouraged to apply for the 2026 USBG Presents World Class Sponsored By Diageo program. Follow @WorldClassUS on Instagram or visit to learn more and be alerted when applications open this summer. Wondering what it takes to be crowned the U.S. Bartender of the Year? Here are Nic's recipes that helped him earn his title as U.S. Bartender Of The Year and to inspire your next cocktail creation: Soul of The South Ingredients: 1.25oz Bulleit Bourbon 6 Dashes Talisker 10 Year Old 0.25oz Apple Brandy 0.75oz Fresh Lemon Juice 0.75oz Apple Cider Syrup Garnish: Thin Apple Fan Preparation: Add all ingredients into a shaker with ice. Shake thoroughly and strain over fresh ice a short mug. Garnish with thin apple fan. All Glowed Up Ingredients: Preparation: Add ingredients into a shaker with ice. Shake briefly and strain into mug filled with crushed ice. Garnish with dehydrated apple slices. Cocktails created for the duration of this year's competition can be found on Instagram using the handle @WorldClassUS. When showcasing your own mixology or sampling award-winning recipes from this year's competitors, USBG and DIAGEO remind you to do so responsibly. For additional information about the program and for details on the upcoming global competition, follow hashtags #worldclassus and #worldclass2025 on Instagram, and check us out online at and About USBGFounded in 1948, the United States Bartenders' Guild® is the national, member-led not-for-profit association of bartenders and other hospitality professionals that unites and elevates the bar industry through education, community, and advocacy. Through its network, the USBG connects members with peer-to-peer learning, expert instruction, service projects, and skills-based competition, all while fostering a fun and healthy environment and reinforcing the importance of the 'third place' in neighborhoods across the country. About DIAGEODiageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, Bulleit and Buchanan's whiskies, Smirnoff, Ketel One vodkas, Casamigos and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray and Guinness. Diageo is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE) and our products are sold in more than 180 countries around the world. For more information about Diageo, their people, brands, and performance, visit Visit Diageo's global responsible drinking resource, for information, initiatives, and ways to share best practice. Follow us on Instagram for news and information about Diageo North America: @Diageo_NA. View original content: SOURCE DIAGEO Sign in to access your portfolio
