Nu

menu only • nu-classics • one sips

12/06/2026

for our pop-up with Mads Herskind last week, we created five cocktails that matched Mads’ dishes, while keeping things both local and delicious.

BLOMSTER & BOBLER
a cocktail meant to mimic the feeling of drinking a crisp glass of champagne. this edition featured a syrup made with local mirabelle blossoms, as well as a dry vermouth infused with foraged lilacs. lastly, danish gin, plus a bit of sparkling wine and extra co2 added the last bit of texture and balance.

BREAKFAST HIGHBALL
a refreshing highball on a base of danish whisky, infused with butter and honey roasted oats, and a cordial made with local rhubarb.

MINT CONDITION
a cocktail that was a twist on a previous NU-menu item, this time with danish rye whisky, local mint and local lemon balm. lastly, a gastrique made with homemade apple cider from Nicolaj Freisleben Pasfall

BZZ KNEES
a fresh, shaken cocktail made with danish gin, honey from local producers, as well as coffee grounds from the staff.

KOLDSKÅL
a cocktail-dessert hybrid of the danish summer staple - a homemade koldskåls gelato, with a clarified rhubarb and gin cocktail in the bowl as well. on top, the roasted oats from the Breakfast Highball, re-roasted with more honey and butter for a crispy touch.

11/06/2026

next week we change out the menu with some new bangers for you guys, so if there is anything on the current menu you still haven’t tried, this weekend is your last chance!
we promise that the new menu is soooo good, lots of summery cocktails, and even a few favorites make a return - more on that next week.

see you tomorrow!

10/06/2026

last week we hosted Mads from for a night full of green gourmet and local produce. textures, flavors, presentations - everything was so sharp, precise and delicious. both the staff and our guests for the night learned a thing or two about the role that vegetables can play in a meal - if we use them correctly, and with a bit of edge!

a huge thanks to the kitchen for taking us along on the journey - and for delivering very delicious tasters during the night.
thank you to the guests who came. more new restaurant pop-ups on the other side of summer vacation!

thank you to for the support

09/06/2026

our ENZONI FLORALE is the perfect drink for these long summer nights. its aromatic, light, floral and slightly bitter. we make it first of all with gin, then we add a plum kernel distillate for some depth and sweetness and a white vermouth for a light vinous touch. campari is added for bitterness, while bergamotte liqueur adds that signature perfume-ish smell and taste. lastly a touch of verjus adds acidity, while keeping the cocktail clear and crisp.

ENZONI FLORALE
, The Plum I Suppose, white vermouth, , verjus,

29/05/2026

the spandauer is a classic danish pastry, with flaky, buttery dough and either cream or raspberry jam in the middle. actually the perfect template to build a drink with - texture, depth, smoothness and a fruity, fresh touch. and that pretty much sums up, what our SPANDAUER SOUR is. inspired by the pastry, this cocktail blends the complexity of cognac, with the sweetness of amaretto and raspberry liqueur. meanwhile, a homemade syrup with green cardamom, vanilla and creme tea adds the signature smell and taste of baked goods, while lemon adds acidity and balance, and our own vegan foamer adds texture. on top, a coin of ruby chocolate with freeze-dried raspberry - a visual nod to the spandauer pastry. a favorite among most, pastry- and cocktail-lovers alike.

SPANDAUER SOUR
VS, roasted almonds, marie-framboise, green cardamom, vanilla, creme tea, lemon, foam

27/05/2026

and of course a little highlight on some of the food that served two weeks ago. absolutely delicious all the way around, especially that parmigiana di melanzane!

big thanks to for the support

if you missed this one, we have a few seats left for our upcoming restaurant pop-up next week on june 4th.

26/05/2026

a little highlight on the cocktails we created for our restaurant pop-up with a few weeks ago. italian inspired flavors, paired with the delicious food from the kitchen.

LIMONCELLO SPRITZ
, prosecco, thyme, olive

DIRTY VERMOUTH HIGHBALL
dry vermouth & americano bianco, indian tonic, olives

NEGRONI ITALIANO
grappa, barolo chinoto , , basil

VERMOUTH
americano bianco & chinato

TIRAMISU
roasted almonds, marsala sweet wine, espresso, mascarpone foam

big thanks to for the support

18/05/2026

big thanks to all the guests who joined us for our italian themed restaurant pop-up with
food, cocktails and vibes were all amazing, and we had such a good time. as always it is a pleasure to share the bar with not only colleagues but also good friends.

thank you to for the support

16/05/2026

tonight’s special ofc had to be a paloma. it’s is paloma month, and being one of our all time go to highballs we had to spin it somehow. we’ve done a few in the past, but never yet with the GOAT pink grapefruit. we like it spicy, so gave it a little blitz with some gochujang paste and a touch of kimchi for funk. and because is in his running era - we also infused the whole thing with electrolytes for some salt and pseudo fitness vibes. SPICY SPA PALOMA is yours for the taking all night. and very promising for the summer menu. who knows. thanks to , and for making it happen tonight.

14/05/2026

weekend is closing in, and vinyls are back behind the bar again with behind the decks. it’s paloma month, so we have teamet up with and R&D is cooking up something spicy as we speak.

see you saturday 🕊️

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Skt. Gertruds Stræde 4
Odense
5000

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Fredag	18:00 - 01:00
Lørdag	18:00 - 01:00

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