Nu

menu only • nu-classics • one sips

08/08/2026

we recently upgraded our trusty slushy machine from one with a single chamber to one with two chambers for the sole purpose of serving miami vices this summer. perfectly retro while still holding up today, this cocktail actually contains two different cocktails in one serve - sweet and creamy frozen pina colada, and fresh, slightly bitter and fruity frozen strawberry daiquiri.

MIAMI VICE
Partón Teqiula tequila blanco, pineapple rum, jaune, MING RIVER BAIJIU, pineapple, coconut, lime & BACARDÍ carta blanca, Fusetti Bitter, salted strawberry, lime

05/08/2026

Danish cuisine and culture is often the inspiration for a lot of our cocktails, but sometimes flavors and concepts outside our own borders are too good to ignore. for this paloma we are looking both east and west. the paloma itself is already iconic and a perfect expression of the world of tequila. meanwhile, looking to the east, the complexity and rounded spiciness of the korean gochujang paste seemed like it would make a good fit for the smooth tequila - and it is quite the perfect match. a fusion-kitchen-cocktail, super refreshing, slightly spicy and endlessly thirst quenching.

GOCHUJANG PALOMA
El Tequileño Tequila blanco infused with gochujang, blanco infused with hibiscus, grapefruit soda, lime, co2

29/07/2026

no Danish summer is complete without a good bowl of koldskål. so of course we had to turn this favorite into a cocktail-dessert serve for the summer menu. we make a homemade gelato with buttermilk, egg yolk and cream, to give the perfect creamy dessert vibe while still tasting authentically like koldskål. meanwhile a clarified cocktail consisting of Danish gin, aperitivo, rhubarb and lemon delivers the booze and the flavors of summer. is it a dessert? is it a cocktail? both can be true.

KOLDSKÅL
homemade koldskåls gelato, gin, Adam Kirstiuk aperitivo, cocchi americano rosa, rhubarb and lemon verbena, lemon juice, clarified with whole milk

25/07/2026

another staple on our menu. this cocktail quickly cemented itself as being the perfect sour, and we still haven’t found a better version, so this one stays!
inspired by the iconic Danish pastry “spandauer”, this cocktail borrows flavors, combinations and textures from the wellknown cake. fruity cognac and roasted almond amaretto creates the powerful base, while French raspberry-aperitif gives a fresh touch. we make a ‘spandauer syrup’ with green cardamom, creme tea and vanilla, to give the cocktail that signature pastry smell and taste. lastly, lemon juice and our homemade vegan foamer binds all the elements together.
on top sits a coin made of ruby chocolate and freeze-dried raspberries, so the cocktail kinda looks like the pastry.

SPANDAUER SOUR
Hennessy VS, Amaretto ADRIATICO roasted almonds, JLP Cognac Pasquet marie-framboise, green cardamom, vanilla, A.C. Perch's Thehandel creme tea, lemon, foam

22/07/2026

it has been a full month since we changed our menu, and every cocktail still holds up. there is something on there for everyone, both something a bit retro and something brand new.

17/07/2026

we have taken the classic, delicious, Danish flyversjus, played with it a bit, and turned it into an even more delicious and summery cocktail for our menu. if you don’t already know the flyversjus, it is an iconic highball with aquavit and lemon soda.  the base in our flyversjus is of course dill aquavit (a staff favorite), which gives plenty of crisp green flavor. then we add a bit of orange liqueur, a homemade yuzu syrup and fresh lemon juice to give the drink lots of different citrus flavor, that work together beautifully. a bit of gentian aperitif and a touch of celery bitters adds complexity, and binds all the other elements together. lastly, we carbonate the whole thing, so we end up with a crispy, bubbly thirstquencher - perfect for this heatwave!

FLYVERSJUS
dill aquavit, , dry curacao, homemade yuzu syrup, lemon juice, Fee Brothers, Inc. celery bitters, co2

11/07/2026

BREEZE OF BOLBRO is BACK! we made this as a secret menu item last summer, and it quickly became a not-so-secret cocktail. inspired by the classic RTD’s we would all drink back in the days (and still do drink), this cocktail challenges the expectations we have for certain serves. we serve it at the table in the bottle, with a glass on the side. the bottle is the garnish. it seems so simple, but behind lies hours of work to get it ready. we forage pineapple w**d in our local area (in and around Bolbro, which is a neighborhood in Odense), then we have to do the prep, batch the cocktail and finally label, fill and seal the bottles by hand.
what seems to be an easy serve, is actually very time consuming - and what seems to be a tropical pineapple-flavored RTD, is actually rooted in the ultra-local and ultra-seasonal. feel the breeze!

BREEZE OF BOLBRO
TAKAMAKA RUM blanc, yuzu liqueur, MING RIVER BAIJIU, locally foraged pineapple w**d, co2

08/07/2026

our NSFW has become a true staple on every menu at nu. it hits the perfect balance between sweet & sour, and tropical & local. essentially it is a twist on the iconic pornstar martini - hence the name - but with quite a few modifications. instead of passion fruit we have turned to sea buckthorn (also known as the nordic passion fruit), and instead of serving a shot of prosecco on the side, the prosecco is incorporated into a delicious and creamy meringue on top of the cocktail.

NSFW
BACARDÍ carta blanca, A.C. Perch's Thehandel milky oolong tea, sauternes wine, sea buckthorn cordial, prosecco meringue

19/06/2026

new menu is live. new and old favorites. see you later

13/06/2026

Mads from Mads Herskind and his team absolutely delivered on the different servings during our pop-up last week. ranging from lentil-‘caviar’, to homemade chili peas tops, confit tempeh, and white asparagus notdogs - and that’s not even the whole menu. mouthwatering all the way around.

Adresse

Skt. Gertruds Stræde 4
Odense
5000

Hvad er åbningstiderne?

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

Internet side

http://www.bar-nu.dk/

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