    {"id":5105,"date":"2019-11-13T09:32:51","date_gmt":"2019-11-13T09:32:51","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=5105"},"modified":"2019-11-13T09:32:51","modified_gmt":"2019-11-13T09:32:51","slug":"nomineringarna-till-bartenders-choice-awards","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/nomineringarna-till-bartenders-choice-awards\/","title":{"rendered":"Nomineringarna till Bartenders&#8217; Choice Awards"},"content":{"rendered":"<p>Bartenders&#8217; Choice Awards \u00e4r den mest prestigefyllda utm\u00e4rkelsen f\u00f6r den Nordiska bar- och restaurangindustrin, framr\u00f6stad av mer \u00e4n 360 restaurangarbetare.\u00a0Varje \u00e5r nominerar juryn sina favoriter inom tio kategorier, innan de r\u00f6star fram \u00e5rets vinnare vid en stor gala i Stockholm.<\/p>\n<p class=\"\"><em>\u201cThere are so many amazing bartenders and bars in the Nordic countries and they all deserve attention and praise. When we as active bartenders created Bartenders\u2019 Choice Awards in 2010 we wanted to create the most prestigious price for bars to strive for. Not a competition where one specific drink decides a winner but a price that celebrates the day to day grind and the importance of consistency that goes into running a great and successful bar.\u201d<\/em><\/p>\n<p class=\"\">&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Joel Katzenstein, Co-founder Bartenders&#8217; Choice Awards<\/p>\n<p>\u00c5rets nominerade \u00e4r:<\/p>\n<p><strong>B\u00e4sta Cocktail Bar<\/strong><\/p>\n<p>Stranger<\/p>\n<p>Tjoget<\/p>\n<p>Cadierbaren<\/p>\n<p>Tweed<\/p>\n<p>A Bar Called Gemma<\/p>\n<p><strong>B\u00e4sta nya Cocktail Bar<\/strong><\/p>\n<p>Coquetel Social<\/p>\n<p>Le Hibou<\/p>\n<p>Ciccios<\/p>\n<p>Rio<\/p>\n<p>A Bar Called Gemma<\/p>\n<p><strong>B\u00e4sta Bartender<\/strong><\/p>\n<p>Josephine Sondlo, Rio<\/p>\n<p>Hedda Bruce, Tjoget<\/p>\n<p>Hampus Thunholm, Lucy&#8217;s Flower Shop<\/p>\n<p>Leo Lahti, Tjoget<\/p>\n<p>Johan Evers, A Bar Called Gemma<\/p>\n<p><strong>Best Cocktail Menu<\/strong><\/p>\n<p>At Six<\/p>\n<p>Tjoget<\/p>\n<p>H\u00e4ktet V\u00e4nster<\/p>\n<p>Cadierbaren<\/p>\n<p>20Hundras<\/p>\n<p><strong>B\u00e4sta Atmosf\u00e4r<\/strong><\/p>\n<p>Tweed<\/p>\n<p>H\u00e4ktet V\u00e4nster<\/p>\n<p>20Hundras<\/p>\n<p>Tjoget<\/p>\n<p>Stranger<\/p>\n<p><strong>Branschf\u00f6rb\u00e4ttrare<\/strong><\/p>\n<p>Isac Melander<\/p>\n<p>Barkonsult<\/p>\n<p>Bj\u00f6rn Kjellberg<\/p>\n<p>George Cerrone<\/p>\n<p>Patrik Tapper<\/p>\n<p><strong>B\u00e4sta Restaurang<\/strong><\/p>\n<p>Babette<\/p>\n<p>Ciccios<\/p>\n<p>Sturehof<\/p>\n<p>Rolfs K\u00f6k<\/p>\n<p>Tjoget<\/p>\n<p><strong>B\u00e4sta signatur-cocktail<\/strong><\/p>\n<p>Whiskey-pinne, Cadierbaren<\/p>\n<p>Pennegroni, Josephine Thoren<\/p>\n<p>Save the legacy, Oscar Drigoris<\/p>\n<p>Thai Basil, Asian Post Office<\/p>\n<p>Beets by Tjoget, Tjoget<\/p>\n<p><strong>Folkets Val<\/strong><\/p>\n<p>Stranger<\/p>\n<p>Tjoget<\/p>\n<p>Cadierbaren<\/p>\n<p>Tweed<\/p>\n<p>A Bar Called Gemma<\/p>\n<p>\u00c5rets BCA-gala g\u00e5t av stapeln den 8 december i Grand Hotels Vintertr\u00e4dg\u00e5rd i centrala Stockholm.<\/p>\n<p>K\u00f6p din biljett <a href=\"https:\/\/billetto.se\/e\/bartenders-choice-awards-2019-biljetter-382596\">h\u00e4r.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bartenders&#8217; Choice Awards \u00e4r den mest prestigefyllda utm\u00e4rkelsen f\u00f6r den Nordiska bar- och restaurangindustrin, framr\u00f6stad av mer \u00e4n 360 restaurangarbetare.\u00a0Varje \u00e5r nominerar juryn sina favoriter inom tio kategorier, innan de r\u00f6star fram \u00e5rets vinnare vid en stor gala i Stockholm. \u201cThere are so many amazing bartenders and bars in the Nordic countries and they all [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5106,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-5105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/5105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=5105"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/5105\/revisions"}],"predecessor-version":[{"id":5107,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/5105\/revisions\/5107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/5106"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=5105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=5105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=5105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}