Nu

menu only • nu-classics • one sips

13/05/2026

PEACH & BEETS was developed from the pitch “we want a purple cocktail on the menu”. beets became the go-to ingredient for color, while also providing earthiness and sweetness. we infuse beetroot in white vermouth, and then we add smoky mezcal and ginger liqueur for funk, depth and body. a touch of sugar and acids, and then a few dashes of peach bitters add the final touches. PEACH & BEETS is sweet, fresh, fruity, funky and surprising - and it’s a total staff favorite!

PEACH & BEETS
, beet vermouth, premium ginger liqueur, cordial, peach bitters

06/05/2026

this cocktail is the epiphany of journey as a bartender. with flavors building throughout the many variations of the Manhattan and cocktails alike, he combined all these flavors into a signature-style drink for the bar when we first opened. it was designed as the first freezer-door cocktail we had in-house, which means that we serve it straight from the freezer at minus 12°. we serve it in these sexy martini glasses with a cherry in the bottom to keep it classic. NU ORLEANS is our contemporary contribution to all the Manhattan lovers out there who are not afraid of a little influence from Louisiana. delightful in every sip, it is a perfect nightcap.

NU ORLEANS
, , benedectine D.O.M, pineau des charaentes,

05/05/2026

GRØN GOURMET: POP-UP RESTAURANT

Torsdag d. 4 juni går .odense sammen med om at skabe en eksklusiv restaurant oplevelse med lokale råvarer og fokus på bæredygtighed. Bag står den lokale kok og selvudnævnt “bælgfrugt freak” Mads Herskind. Der til dagligt arbejde med at revolutionere vores madvaner og vise at grønt mad er alt andet end kedeligt. Til denne aften vil menuen derfor være vegetarisk, men fyldt med flabede fortolkninger af alverdens klassikere og favoritter i nye klæder. Det bliver alt andet end kedeligt når Mads og hans team sætter massere af velsmag og bæredygtighed på menuen.

Det bliver en fast menu sammensat af køkkenet og akkompagneret af cocktails med massere af lækker gin og whisky fra danske fra Vestjylland.
 Der er et stærkt begrænset antal pladser. Du kan booke bord ved at skrive til [email protected]

5 retter, massere af serveringer. Inkl cocktails 1000,-

Obs: Diæter og allergier kan desværre ikke imødekommes denne aften. Menuen denne aften er vegetarisk.

01/05/2026

the secret menu item for tonight is one you don’t want to miss. our popcorn daiquiri! delicious rum from our friends at , fresh lime juice, a touch of jalapeño liqueur and then the star of the show: homemade popcorn syrup tossed with a bit of celery salt. its fresh, green and salty, while still letting the rum shine.

a real shaken daiquiri - tonight only!

29/04/2026

GREEN APPLE HIGHBALL is a refreshing thirst quenching bubbly cocktail on our spring menu. it’s really a take on a highball version of a Japanese slipper/midori sour. but we’ve kind of thought that - on appearance alone - midori should taste like a green apple. right? that bright green neon colour. so we layered the midori with a delicious manzana verde liquor, and our house made quince tea cordial that further develops the feeling of a bright summery orchard with those way-early-to- pick small green apples. the melon flavour is really just the vessel for this almost illegal disco neon color. and also a nice sweetnes to be all fair. the backbone of all this is brought by a super solid dry gin all the way from in Vietnam. now this is exotic. killer highball. fierce looking, and perfectly crisp in every sip.

GREEN APPLE HIGHBALL
dry gin, midori, manzana verde, quince tea cordial, c02.

28/04/2026

another week in paradise with this sun, and friday is looking good. we are heating things up with vinyls all night by and a crazy good daiquiri with one of our absolute favourite spirit brands . going a bit old school here, you can catch us doing some proper shaking with ice and all. it going to feature popcorn somehow. idk. could be the move.

24/04/2026

our YELLOW JUNGLE BIRD is a little riff on the classic, but with a more bright and summery touch. with tons of fresh pineapple flavour from acid adjusted pineapple juice, and a delicious more caramalized pineapple liqueur. the bitter and herbal components are replacing the normal use of italian red bitter with a french gentian aperitif, dill aquavit and cellery bitter. but the true star of the show here is definitely first release of Argentinian aquadiente. so kind of like a a rhum agricole, but instead made on sorghum cane. hand harvested and distilled in 2.000 meters altitude in Mendoza. we are extremely proud of working with new danish producers, and this product is so unique, yet some very familiar in our use in cocktails. it’s rich, earthy and you get all the terroirs even though it’s fruity and fresh.

a classic tiki, with a nordic and innovative touch. if your vibe is fresh, bold and fruity this is one is for you.

YELLOW JUNGLE BIRD
, acid adjusted pineapple juice, Caribbean pineapple, dill, , yuzu, cellery bitters, full bouquet of mint.

21/04/2026

last week .rosenfeldt took over the bar at for their first Taco Tuesday of the year. she served four different cocktails tailored to their delicious mexican food.

thank you for hosting Helene & NU. it was a pleasure!

17/04/2026

the secret menu item for tonight is made with the incredible Hennessy XO. the cocktail is homage to the intensity and deep sweet flavors of the cognac. we have paired it with amaretto, mirabelle eau-de-vie, brasilian banana, verjus, a touch of sugar and bitters. lastly the cocktail is topped with a coin of white chocolate with a dried mirabelle blossom on.
and intense, boozy and tropical cocktail, perfect for the warm weather today.

only available tonight! see you later

15/04/2026

another weekend coming up, so let’s send it off in best way possible. come catch and behind the decks, and sip some amazing (and very very old) cognac cocktails from .

14/04/2026

TRATTORIA DEL GIORNO: POP-UP RESTAURANT

Torsdag d. 14 maj går .odense sammen med om at skabe en eksklusiv restaurant oplevelse med fokus på det italienske køkken. Forvent gode klassiske dyder, og genopdag alle de gastronomiske retter og smage det netop gør det italienske køkken til manges storfavorit.

Det bliver en fast menu sammensat af køkkenet og akkompagneret af cocktails med massere af god italienske spiritus, likør og vermouth fra . Forvent en løssluppen sydlandsk stemning og genopdag det italienske køkken fra en af de bedste restauranter i byen.   Der er et stærkt begrænset antal pladser. Du kan booke bord ved at skrive til [email protected]

5 retter, massere af serveringer. Inkl cocktails 1000,-

Obs: Diæter og allergier kan desværre ikke imødekommes denne aften.

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/

Underretninger

Vær den første til at vide, og lad os sende dig en email, når Nu sender nyheder og tilbud. Din e-mail-adresse vil ikke blive brugt til andre formål, og du kan til enhver tid afmelde dig.

Kontakt Virksomheden

Send en besked til Nu:

Genveje

Vil du plassere din virksomhed på toppen av Bar-listen i Odense?

Del

Type

Cocktailbar