The Bellflower—Chamomile Honey Martini from Tiffanie Barriere
Tanqueray
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.
Wallace’s Winning Cocktail Recipes
Soul of The South
- 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
- 1.25oz Tequila Don Julio 70 Cristalino
- 0.75oz Mulled Wine Cordial
- 0.25oz Apricot Liqueur
- 0.5oz Fresh Lemon Juice
- 0.25oz Coconut Syrup
Tiffanie Barriere’s Martini Recipe
Bellflower (Chamomile Honey Martini)
- 0.75 oz Chamomile Honey Syrup
- 0.5 oz Lemon Juice
- 1 dash Vanilla Saline
Serve: Served in a coupe glass, garnished with a dehydrated lemon wheel or baby’s breath pinned to the side
