WELCOME TO

NIMB BAR
A TEMPLE TO
TIPPLING
TEMPTATION

NO 02.10
W ith such a grand setting I felt the desire to have lofty aspira-
tions and high hopes to try and resurrect two key ideas about the
realm of drinking.

Firstly alcohol - and the cocktail in particular - was once considered a

thing to be revered and cherished; a mystic substance and a culinary art-
form; a gustatory delight. Each bottle represented an alchemical triumph
and the result of someone’s life’s work. Each cocktail was a balanced
blend of ingredients constructed by people of talent – the Bartenders.

Secondly the Bartender was once a respected artisan and a master

craftsman. They were host, chef and expert whose choices in drink
and company were well regarded and welcomed. Their aim to was
to create liquid masterpieces and environments that bound people,
as well as ingredients, in sublime harmony.

To these ends we offer our warm welcome and some advice. Order
as far as you can from the menu itself and ask the Bartender for help
and advice if needed.

Every liquid has been chosen for a reason and when you sample
them you will see why. Quality and not quantity is the key to success
in the art of drinking well. God is in the details.

The better the ingredients the better the finished product – liquids,
ambience, environment and company – we make all of our juices
fresh and our syrups are handmade.

CHEERS

Angus Winchester
FEBRUARY
“Fashion is a form of ugliness so intolerable we
have to alter it every six months”
Oscar Wilde
(English playwright and author)

After the seemingly never ending snow, the winter must surely be
drawing to a close. Thankfully there are two happy events in February
to counter the hardships of the weather.

The first, fashion week, has given us inspiration for this month’s
drink’s list, which contains many a nod to the glamorous world of
the runway.

The second: Peru’s national Pisco Day, which is a merry excuse for a
Pisco Sour and though there are many versions, we’ve chosen a lovely
recipe.

We’re shutting up shop for a short while this month, from the day after
Valentines for ten long dry days, but when we’ll be back we’ll have
undergone a transformation as beautiful as that of a butterfly from a
caterpillar.

Until there, here are twelve cocktails and six mixed drinks and se-
lected spirits for you to explore and savour, and if you’d like, here’s a
toast to accompany them:”There are good ships,  and there are wood
ships,    The ships that sail the sea.    But the best ships, are friend-
ships,  And may they always be.”
COCKTAILS
COCKTAILS 01

SILK STOCKING 125,-

From the prohibition era comes this unlikely but gorgeous libation.
An after dinner drink or just something a touch sweet and creamy,
they don’t make ‘em like this anymore..

ITALIAN SOUR 125,-

This cocktail takes the triumvirate of Italian liqueurs, Galliano,
Strega and Campari, and adds a careful balance of lemon and sugar;
we then shake it like we mean it to aerate it ‘til it’s lighter than air.
On the palette expect a thrilling combination of bitter sweet with
herbaceous and vanilla notes from the Galliano.

FASHIONISTA 2.0 125,-

Vanilla-infused sugar, limoncello and Liquor 43 are shaken up and
charged with a healthy measure of champagne. Dedicated to two of
the most fashionable ladies in CPH, this is our nod to the glamorous
world of the runway.

20TH CENTURY COCKTAIL 125,-

This cocktail was first shook up way back when in 1939 to com-
memorate the new engine car for the Twentieth Century Limited
train between New York and Chicago, back when bartenders dedi-
cated drinks to train engines. Gin, Lillet, lemon and cacao delicately
balanced by our steady hands.
COCKTAILS 02

KANGAROO 145,-
The Kangaroo is a beautiful beverage made in the godly image of the
martini, only with the bravely heretic substitution of vodka for gin.
Ours is made with the delicious and rich Potocki vodka from Poland
with a long dash of French, and stirred until it’s as cold as can be
and served with either olives or a choice of twists: lemon, grapefruit
or orange.

BOBBY BURNS 145,-

Named for the famed poet of Scotland and with as much romanti-
cism, the Bobby Burns is an inspiring cocktail. We make ours with
the very best Lowland Scotch finished in three different casks,
Auchentoschan Three Wood, and stirred with finest Italian vermouth
and a lick of Benedictine.

GINGER COCKTAIL 125,-

Bare and beautiful simplicity, the ginger cocktail is a sublime drink.
You like ginger? You’ll love this. We take two parts vodka and one
part of our house made ginger syrup, exactingly balanced with the
freshest lime juice possible.

DR. COCKTAIL 125,-

A forgotten cocktail from the 1930s, this cocktail was originally a get
well remedy, but it’s so darn delicious we think it’s worthy of a spot
on our menu, combining Angostura 1919 rum and fragrant Swedish
Punsch in a classic recipe that firmly hits the spot.
COCKTAILS 03

PISCO SOUR 115,-

Being that the National Pisco Sour day of Peru falls on the first Satur-
day of February, what better month to showcase this delectable liba-
tion? Years ending in a zero are of especial importance so if you have
only one Pisco Sour this decade, you’d better have it now...

OLD CUBAN COCKTAIL 125,-

This cocktail by the fair hand of Audrey Saunders (Pegu Club NY) is
a magnificent twist on the Cuban classic, the mojito, taking the basis
of a mojito, shaking it up and charging it with champagne. A simple
but brilliant twist on a perennial favourite.

BLOODY MARY 115,-

Every bartender insists they make the best Bloody Mary. We think
ours puts our bar on the map. This month we are making them by
infusing our spice mix with fresh jalapeno peppers and rolled until
cold yet keeping the fruit pectin still thick, it’s the way we make ‘em
that’ll keep you coming back for more!

GOLDRUSH 125,-
If you’ve had Bourbon Sours and liked them, you’re ready for your
upgrade now. Bourbon, honey syrup and lemon, shaken until icy and
served on a single rock of hand carved river frozen ice. Heavenly.
MIXED DRINKS
MIXED DRINKS 01

AFRICAN GIN & TONIC 95,-

This month our gin and tonic is made with the African inspired Whitley
Neill gin, made with fruit from the baobab and garnished with a cape
gooseberry.

WHITES AND TING 105,-

Wray & Nephew rum lengthened with Ting, glorious Ting. Tropical,
refreshing and dangerously delicious. We LOVE this drink so if you
don’t order it, we don’t mind. More for us.

SKINNY BITCH 95,-

It’s fashion week this February darling, and we’ll be drinking vodka
and sodas with a squeeze of fresh lime, what’s yours?

PASTIS & WATER 95,-

Drink Ricard the way the French do and discover why it’s their most pop-
ular long drink. One part pastis, five parts chilled mineral water.

PICON BIERE 105,-

If you’ve never tried a Picon Biere, your life is incomplete. Take a
glass of crisp and refreshing lager and add a decent measure of the
orangey and herbal Amer Picon. One sip and you’re sold.
MIXED DRINKS 02

CHARRO NEGRO 105,-

Ladies and gentlemen, allow us to introduce you to tequila, not as a cheap
shot to hammer home, but as an exquisite spirit of complex delight. This
simple serve is the delicate Arette Blanco with coke, and we’ll bet you 50
øre it’ll change your mind about the spirit of Mexico..
 SIPPING SPIRITS

The best drinks to round off an evening should be richer

in flavour and luxuriously intense in every aspect. We
have chosen our favourite sipping spirits from our fa-
vourite categories. Some may be familiar, some may be
unknown but all are delicious and will sing hymns slip-
ping down your throat.
SIPPING SPIRITS 01

RUMS

DIPLOMATICO RESERVA EXLUSIVA RUM 140,-

A fabulous Venezuelan dark golden rum, distilled from molasses in a
copper pot still before 12 years of ageing. Rich, sweet and fruity, just
how we like ‘em. Fantastic quality, Diplomatico was awarded a Gold
Medal at the 2007 Ministry of Rum Tasting Competition.

SEA WYNDE (3RD EDITION) 115,-

Jamaica and Guyana have long been home to the world’s best rums.
Sea Wynde is an astonishing marriage of five pure pot still rums from
these countries. It’s a sipping rum, fragrant with the subtle aromas of
sandalwood, anise, cinnamon and coffee, with a lingering honeyed
aftertaste..

ANGUSTURA 1824 115,-

Angostura 1824 is a blend of the finest mature rums, hand-picked by
the master blender from select casks. These rums are aged in charred
American oak bourbon barrels for a minimum of 12 years and then
skilfully hand-blended and re-casked. Upon the rum’s optimum ma-
turity it is hand-drawn, filtered and hand bottled..

ESPOLON ANEJO 180,-

Zacapa XO was created in 1976 to celebrate the centenary of the
foundation of Zacapa, a town in eastern Guatemala. It is made using
the concentrated first pressing sugar cane juice, which is called vir-
gin sugar cane honey, rather than molasses and is aged and blended
using a unique aging system based on the solera method traditionally
used for sherries.
SIPPING SPIRITS 02

TEQUILAS AND MEZCAL

ARETTE UNIQUE 125,-

Production is limited to 1000 litres per year. And we have one of
them. That’s enough said we think.

ESPOLON ANEJO 115,-

A gorgeous 100% agave tequila from La Altena distillery, home of
Master Distiller Carlos Camarena. A truly authentic handmade anejo,
Tapatio is distilled to strength and bottled without dilution to re-
tain the true flavours of the spirit. This anejo is aged for around 18
months in ex-bourbon casks.

DEL MAQUEY TOBOLA 195,-

A skilful fusion of rare aged whiskies inspired by the notes originally
kept by Sir Alexander Walker, and crafted from only a small number
of Scotland’s most renowned distilleries each matured for a mini-
mum of 18 years.

ARETTE SUAVE BLANCO 115,-

Premium select agave and precise control of quality throughout the
entire production process makes this one of the finest blanco tequilas
available.
SIPPING SPIRITS 03

GAELIC WHISKIES

MACALLAN 12 YR OLD SHERRY FINISH 100,-

Deliciously smooth, with rich dried fruits and sherry, balanced with
wood smoke and spice. Described by Paul Pacult, the renowned in-
ternational whisky writer, in his book Kindred Spirits as: “simply the
best 12 Year Old single malt around”.

REDBREAST 12 YR OLD 95,-

Beautifully balanced pure pot still Irish Whiskey. In the view of
many connoisseurs, the finest Irish whiskey available.

JOHNNY WALKER BLACK LABEL 95,-

’If there is a silkier delivery on the market today, I have not seen
it: this is sublime stuff...one of the world’s most masterful whiskies
back in all its complex glory’ Jim Murray.

DALMORE 12 YR OLD 95,-

For well over a century, The Dalmore has been made by hand, in the
time-honoured way, by a small band of local still men. The process
is meticulous, and includes double distillations in copper pot-stills
and patient aging in white oak and sherry wood casks.
SIPPING SPIRITS 04

BRANDIES AND GRAPPAS

HENNESY X.O. 180,-

The original ‘extra-old’ cognac, first bottled in 1870 by Maurice Hen-
nessy for family and friends. Darker and much more complex than
the VSOP, with appealing leather and tobacco notes and a touch of
spice - a great cigar cognac.

DOMAINE BOINGNERES FOLLE BLANCHE 1980 95,-

La Fée Absinthe Parisienne is distilled by a Paris based distiller on a
19th Century recipe containing wormwood and is the only absinthe
authenticated by Marie-Claude Delahaye, founder and curator of the
absinthe museum. Served in unique dripping glasses

MAROLO BAROLO 20 YEAR OLD GRAPPA 280,-

From my own personal stock this is one of my favourite liquids in
the world. Amply perfumed, with deep and vivid flavors of toasty
vanilla.
SIPPING SPIRITS 05

ABSINTHE

LA FEE PARISIENNE ABSINTHE 125,-

La Fée Absinthe Parisienne is distilled by a Paris based distiller on a
19th Century recipe containing wormwood and is the only absinthe
authenticated by Marie-Claude Delahaye, founder and curator of the
absinthe museum. Served in unique dripping glasses.
WINE, BEER & NO ALCOHOL 01

WINE, BEER & NO ALCOHOL

CHAMPAGNE 115,-

WHITE WINE 65,-

RED WINE 65,-

BEER 60,-

ESPRESSO 40,-

CAPUCCINO / LATTE 55,-

FRESHLY SQUEEZED JUICES 60,-

Orange / Apple / Grapefruit

WATER - STILL 45,-

WATER - SPARKLING 45,-