{"id":158515,"date":"2026-01-07T12:43:24","date_gmt":"2026-01-07T10:43:24","guid":{"rendered":"https:\/\/www.altamuradistilleries.com\/?p=158515"},"modified":"2026-02-11T12:07:58","modified_gmt":"2026-02-11T10:07:58","slug":"nimb-hotel-copenhagen","status":"publish","type":"post","link":"https:\/\/www.altamuradistilleries.com\/en\/hotel-bars\/nimb-hotel-copenhagen\/","title":{"rendered":"The Heart of the Hotel: Nimb Hotel, Copenhagen"},"content":{"rendered":"

[vc_row row_height_percent=”0″ back_color=”color-125270″ back_image=”156599″ overlay_color=”color-125270″ overlay_alpha=”60″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”193083″ back_color_type=”uncode-palette” overlay_color_type=”uncode-palette”][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”777078″][vc_empty_space empty_h=”3″ mobile_visibility=”yes”][vc_empty_space empty_h=”4″][vc_column_text uncode_shortcode_id=”785679″ el_class=”home-events”]<\/p>\n

Nimb Hotel, Copenhagen<\/h2>\n

This year, in association with Altamura Distilleries, I\u2019ll be exploring some of the world\u2019s most legendary bars\u2014uncovering what makes them the beating heart of the hotel. Our next stop is Copenhagen<\/b><\/strong>!<\/p>\n

[\/vc_column_text][vc_empty_space empty_h=”3″ mobile_visibility=”yes”][\/vc_column][\/vc_row][vc_row row_height_percent=”100″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”154093″ row_height_pixel=”500px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_column_text uncode_shortcode_id=”164914″ el_class=”new-class-01″]<\/p>\n

#Episode 5<\/span><\/h1>\n

Once upon a time there was a man who dreamt of a garden so magical that it bewitched not only a nation but the world. This garden furnished splendiferous amusements, mystical architecture, and culinary concoctions, promising all who wandered its meandering paths the chance to explore other realms without leaving its magical gates. This gentleman was the famed Georg Carstensen who, after receiving a nod from King Christian VIII, constructed Tivoli Gardens right in the heart of Denmark\u2019s capital city of Copenhagen. Upon opening on August 15, 1843, the public couldn\u2019t help but be enchanted by its Chinese-inspired, peacock decorated Pantomime Theatre; its thrilling one-of-a-kind roller coaster, Rutschebanen; and its domed, market place, The Bazaren, rising up at the edge of the garden.[\/vc_column_text][vc_single_image media=”158520″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”697690″ media_width_pixel=”900″][\/vc_column][\/vc_row][vc_row row_height_percent=”100″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”190547″ row_height_pixel=”500px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_column_text uncode_shortcode_id=”193256″ el_class=”new-class-01″]<\/p>\n

#Episode 5<\/span><\/h1>\n

Once upon a time there was a man who dreamt of a garden so magical that it bewitched not only a nation but the world. This garden furnished splendiferous amusements, mystical architecture, and culinary concoctions, promising all who wandered its meandering paths the chance to explore other realms without leaving its magical gates. This gentleman was the famed Georg Carstensen who, after receiving a nod from King Christian VIII, constructed Tivoli Gardens right in the heart of Denmark\u2019s capital city of Copenhagen. Upon opening on August 15, 1843, the public couldn\u2019t help but be enchanted by its Chinese-inspired, peacock decorated Pantomime Theatre; its thrilling one-of-a-kind roller coaster, Rutschebanen; and its domed, market place, The Bazaren, rising up at the edge of the garden.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”100″ override_padding=”yes” h_padding=”0″ top_padding=”1″ bottom_padding=”1″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”119673″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_single_image media=”158520″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”203211″ media_width_pixel=”900″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” inverted_device_order=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”941762″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”154791″][vc_column_text uncode_shortcode_id=”213081″ el_class=”new-class-13″]Sadly, that original arched alcazar burned down in 1862, only to be rebuilt a few years later and then subsequently demolished in 1908. In 1909, designed by the Director of Tivoli and architect by trade, Knud Arne PetersenIt, it would rise again like the phoenix – an Arabesque labyrinth filled with unexpected delights.[\/vc_column_text][vc_single_image media=”158524″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”162715″ media_width_pixel=”730″][vc_column_text uncode_shortcode_id=”188344″ el_class=”new-class-13″]Amongst its many charms was the terrace restaurant overseen by Louisa Nimb, the doyenne of Divan 2, one of the garden\u2019s many eating establishments. Such an impression did she leave that in the decades that followed, the Nimb family name became enmeshed within the very fabric of the building.[\/vc_column_text][\/vc_column][vc_column column_width_percent=”90″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”191865″][vc_column_text uncode_shortcode_id=”740371″ el_class=”new-class-13″]Fast forward more than 100 years and, much like Cinderella\u2019s pumpkin, the Nimb has been gloriously transformed into the sumptuous Nimb Hotel, by not just one but many an international fairy godmother, including Italian architect Matteo Thun, New York-based architects Pei Cobb Freed & Partners, and designer Ian Bader. At its very heart sits the Nimb Bar, led by Damiano Pezzi, a true Wizard of Mixology.[\/vc_column_text][vc_single_image media=”158527″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”205765″ media_width_pixel=”700″][vc_column_text uncode_shortcode_id=”691631″ el_class=”new-class-13″]Charged with the task of transforming the Nimb Bar, his first instinct was to bring the garden outside inside. Rather than call on the usual minimalist motif that Scandinavia is famous for,\u00a0 Damiano wanted to infuse his cocktails with the colors of Tivoli.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”186321″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”154791″][vc_column_text uncode_shortcode_id=”213081″ el_class=”new-class-13″]Sadly, that original arched alcazar burned down in 1862, only to be rebuilt a few years later and then subsequently demolished in 1908. In 1909, designed by the Director of Tivoli and architect by trade, Knud Arne PetersenIt, it would rise again like the phoenix – an Arabesque labyrinth filled with unexpected delights.[\/vc_column_text][vc_column_text uncode_shortcode_id=”188344″ el_class=”new-class-13″]Amongst its many charms was the terrace restaurant overseen by Louisa Nimb, the doyenne of Divan 2, one of the garden\u2019s many eating establishments. Such an impression did she leave that in the decades that followed, the Nimb family name became enmeshed within the very fabric of the building.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”661892″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”154791″][vc_single_image media=”158524″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”175097″ media_width_pixel=”730″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”186321″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”154791″][vc_column_text uncode_shortcode_id=”740371″ el_class=”new-class-13″]Fast forward more than 100 years and, much like Cinderella\u2019s pumpkin, the Nimb has been gloriously transformed into the sumptuous Nimb Hotel, by not just one but many an international fairy godmother, including Italian architect Matteo Thun, New York-based architects Pei Cobb Freed & Partners, and designer Ian Bader. At its very heart sits the Nimb Bar, led by Damiano Pezzi, a true Wizard of Mixology.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”769528″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”154791″][vc_single_image media=”158527″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”204027″ media_width_pixel=”700″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”186321″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”154791″][vc_column_text uncode_shortcode_id=”691631″ el_class=”new-class-13″]Charged with the task of transforming the Nimb Bar, his first instinct was to bring the garden outside inside. Rather than call on the usual minimalist motif that Scandinavia is famous for,\u00a0 Damiano wanted to infuse his cocktails with the colors of Tivoli.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”3″ bottom_padding=”1″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”2″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”188381″][vc_column column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”272685″][vc_column_text uncode_shortcode_id=”713884″ el_class=”new-moduli-citazione-small”]<\/p>\n

\u201cI want the Nimb Bar to be where the lights go lighter, the fire goes brighter, your brain runs wild & your heart gets mightier. Stepping inside our bar, exploring our menu and sipping our cocktails shows the eternal magic and wonder of Tivoli, following you even after your visit, keeping surprising and warming you.\u201d<\/h3>\n

Damiano Pezzi, Director of Mixology<\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”3″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”187109″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”164554″][vc_column_inner width=”1\/2″][vc_single_image media=”158533″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”840662″ el_class=”new-class-02″ media_width_pixel=”800″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”121568″][vc_column_text uncode_shortcode_id=”745245″ el_class=”new-class-02″]Sitting inside a fairy-tale inspired castle, he chose no other than Hans Christian Andersen, Denmark\u2019s greatest fairy-tale teller, as inspiration for his first menu. Damiano and his team immersed themselves in Andersen\u2019s fairy tales. Finding a plethora of ingredients among its pages – raspberries, figs, walnuts, jams, they cast their spell over those each and everyone, conjuring up cocktails unlike any that had come before.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”102346″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_single_image media=”158533″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”131992″ el_class=”new-class-02″ media_width_pixel=”800″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”108975″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_column_text uncode_shortcode_id=”314711″ el_class=”new-class-02″]<\/p>\n

The Little Red Riding Hood<\/h3>\n

One such creation was The Nightingale, based on Andersen\u2019s love letter to Tivoli\u2019s Chinese Pavilion, a play on raspberry, gin, violet, pear and lemon delivered in cocktail glass shaped like a bird. The following menu was dedicated to the one and only Arabic classic, One Thousand and One Nights. Its story of The Porter and the Three Ladies served as inspiration for the rum-based cocktail The Humble Feast, with its mazj of lemon, honey, fig jam. walnuts, goat milk and vanilla.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”102346″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_single_image media=”158538″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”148018″ el_class=”new-class-02″ media_width_pixel=”800″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”108975″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_column_text uncode_shortcode_id=”101824″ el_class=”new-class-02″]For the third and last of the Fairy-Tale menus, they drew on classic stories, such as Snow White, Beauty and the Beast, and Peter Pan. The tragic tale of sisters Philomela and Procne, transformed into birds by the gods after they took revenge on King Tereus, led to a cocktail mired in \u201cInnocent Blood\u201d \u2013 a reduction of sherry and tequila. Painted by Danish artist Cathrine Raben Davidsen, murals of the two both in human form and as birds loom large over the bar.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”102346″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_single_image media=”158546″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”168111″ el_class=”new-class-02″ media_width_pixel=”800″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”108975″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_column_text uncode_shortcode_id=”580020″ el_class=”new-class-02″]Damiano and his team took their cue from the garden itself for their most recent menu \u2013 an invitation to travel without going anywhere. In the 19th century, when few people could travel far, Carstensen brought the world to them. So they took this as a challenge to do the same \u2013 crafting The Cocktail Atlas, eighteen iconic destinations you can visit without ever leaving the bar. Hints of those destinations appear in the accompanying drawings and the story of each cocktail is revealed when the drink is served.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”1″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”2″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”158856″][vc_column column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”272685″][vc_column_text uncode_shortcode_id=”905301″ el_class=”new-moduli-citazione-small”]<\/p>\n

\u201cThe hotel bar is the silent, beating heart of the establishment. Here, behind the bar counter, the bartender is both historian and healer, offering not just a drink, but a bespoke story for the soul, and transforming the day\u2019s scattered stress into a steady, sip by sip calm.\u201d<\/h3>\n

Alex Gkountopoulous
\nAssistant Bar Manager<\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”913364″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”167531″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”134944″][vc_column_text uncode_shortcode_id=”201311″ el_class=”new-class-02″]<\/p>\n

The Little Red Riding Hood<\/h3>\n

One of the gorgeous cocktails from the Fairy-Tale Menu<\/span><\/i><\/p>\n

 <\/p>\n

One such creation was The Nightingale, based on Andersen\u2019s love letter to Tivoli\u2019s Chinese Pavilion, a play on raspberry, gin, violet, pear and lemon delivered in cocktail glass shaped like a bird. The following menu was dedicated to the one and only Arabic classic, One Thousand and One Nights. Its story of The Porter and the Three Ladies served as inspiration for the rum-based cocktail The Humble Feast, with its mazj of lemon, honey, fig jam. walnuts, goat milk and vanilla.<\/p>\n

 <\/p>\n

For the third and last of the Fairy-Tale menus, they drew on classic stories, such as Snow White, Beauty and the Beast, and Peter Pan. The tragic tale of sisters Philomela and Procne, transformed into birds by the gods after they took revenge on King Tereus, led to a cocktail mired in \u201cInnocent Blood\u201d – a reduction of sherry and tequila. Painted by Danish artist Cathrine Raben Davidsen, murals of the two both in human form and as birds loom large over the bar.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”915233″][vc_single_image media=”158538″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”917833″ media_width_pixel=”900″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”518988″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_single_image media=”158551″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”104943″ media_width_pixel=”900″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”166990″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_column_text uncode_shortcode_id=”347348″ el_class=”new-class-02″]<\/p>\n

Anaconda Vodoo<\/h3>\n

There\u2019s the Anaconda Voodoo, a fruity, boozy grog honoring the Rio Grande and Amazonian Forest with a mix of Altamura Distilleries vodka, a bit of cacha\u00e7a and rum, all infused with carob and topped up with a mix of cantaloupe, melon, lime and mango.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”518988″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_single_image media=”158555″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”148902″ media_width_pixel=”900″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”166990″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_column_text uncode_shortcode_id=”291904″ el_class=”new-class-02″]<\/p>\n

Fl\u00f8de<\/h3>\n

There\u2019s the Fl\u00f8de (cream in Danish) – Damiano\u2019s homage to his adopted home. Here he transforms the American Old Fashioned into Denmark\u2019s favorite dessert, r\u00f8dgr\u00f8d med fl\u00f8de (red berries with cream). Danish whiskey is cut with some bourbon and Irish whiskey, then infused with homegrown strawberries then layered with local cream.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”518988″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_single_image media=”158560″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”165750″ media_width_pixel=”900″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”166990″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_column_text uncode_shortcode_id=”518381″ el_class=”new-class-02″]<\/p>\n

Eclipse<\/h3>\n

And then there\u2019s the Eclipse, boldly going where no man has before and Damiano\u2019s proudest creation. Inspired by travel to the moon, this cognac-based cocktail is both hot-and-cold and crafted from hotel leftovers \u2013 croissant, butter, and coffee. Two drinks appear, both made from the same recipe, but mysteriously, their texture is not the same. One represents the dark side of the moon \u2013 cold and mysterious, the other the bright side \u2013 warm and comforting.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”2″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”348011″][vc_column column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”272685″][vc_column_text uncode_shortcode_id=”993567″ el_class=”new-moduli-citazione-small”]<\/p>\n

\u201cThe Nimb Bar is the social hub of the hotel, where for a little moment you leave your problems and daily struggles at the entrance, to relax and become part of the true soul of the hotel, his workers and his guests.\u201d<\/h3>\n

Ilias Giannoulis, Floor Manager<\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”166990″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_column_text uncode_shortcode_id=”147925″ el_class=”new-class-02″]Each sip is a journey, a story, a fairy tale experience, surely what Georg Carstensen would have in mind. The magic begins from the moment a guest arrives at the Nimb Bar which sits at the heart of the Nimb Hotel in the heart of Tivoli Gardens in the heart of Denmark\u2019s capital city. How does it end, you may ask, why, happily ever after of course![\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”500666″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”835466″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”167531″][vc_column_inner column_width_percent=”75″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”112756″][vc_single_image media=”158546″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”417995″ media_width_pixel=”600″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”915233″][vc_column_text uncode_shortcode_id=”347607″ el_class=”new-class-02″]Damiano and his team took their cue from the garden itself for their most recent menu – an invitation to travel without going anywhere. In the 19th century, when few people could travel far, Carstensen brought the world to them. So they took this as a challenge to do the same – crafting The Cocktail Atlas, eighteen iconic destinations you can visit without ever leaving the bar. Hints of those destinations appear in the accompanying drawings and the story of each cocktail is revealed when the drink is served.[\/vc_column_text][vc_column_text uncode_shortcode_id=”204355″ el_class=”new-moduli-citazione-small”]<\/p>\n

\u201cThe hotel bar is the silent, beating heart of the establishment. Here, behind the bar counter, the bartender is both historian and healer, offering not just a drink, but a bespoke story for the soul, and transforming the day’s scattered stress into a steady, sip by sip calm.\u201d<\/h3>\n

Alex Gkountopoulous, Assistant Bar Manager<\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”203704″ row_height_pixel=”400px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_single_image media=”158551″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”209818″ media_width_pixel=”900″][vc_column_text uncode_shortcode_id=”593320″ el_class=”new-class-01″]<\/p>\n

Anaconda Vodoo<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”211530″ el_class=”new-class-01″]There\u2019s the Anaconda Voodoo, a fruity, boozy grog honoring the Rio Grande and Amazonian Forest with a mix of Altamura Distilleries vodka, a bit of cacha\u00e7a and rum, all infused with carob and topped up with a mix of cantaloupe, melon, lime and mango.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”425793″ row_height_pixel=”400px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_single_image media=”158555″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”174264″ media_width_pixel=”900″][vc_column_text uncode_shortcode_id=”173815″ el_class=”new-class-01″]<\/p>\n

Fl\u00f8de<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”169885″ el_class=”new-class-01″]There\u2019s the Fl\u00f8de (cream in Danish) – Damiano\u2019s homage to his adopted home. Here he transforms the American Old Fashioned into Denmark\u2019s favorite dessert, r\u00f8dgr\u00f8d med fl\u00f8de (red berries with cream). Danish whiskey is cut with some bourbon and Irish whiskey, then infused with homegrown strawberries then layered with local cream.[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” content_parallax=”0″ uncode_shortcode_id=”203704″ row_height_pixel=”400px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_single_image media=”158560″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”122117″ media_width_pixel=”900″][vc_column_text uncode_shortcode_id=”122310″ el_class=”new-class-01″]<\/p>\n

Eclipse<\/h3>\n

[\/vc_column_text][vc_column_text uncode_shortcode_id=”161107″ el_class=”new-class-01″]And then there\u2019s the Eclipse, boldly going where no man has before and Damiano\u2019s proudest creation. Inspired by travel to the moon, this cognac-based cocktail is both hot-and-cold and crafted from hotel leftovers – croissant, butter, and coffee. Two drinks appear, both made from the same recipe, but mysteriously, their texture is not the same. One represents the dark side of the moon – cold and mysterious, the other the bright side – warm and comforting.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”325183″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”123829″][vc_single_image media=”158563″ media_width_percent=”100″ alignment=”center” uncode_shortcode_id=”107781″][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”2″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ desktop_visibility=”yes” medium_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”887265″ row_height_pixel=”250px”][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179853″][vc_column_text uncode_shortcode_id=”756873″ el_class=”new-class-01″]<\/p>\n

Nimb Bar Team<\/h3>\n

From left to right: Effrosyni Drakouli, Waitress; Damiano Pezzi, Director of Mixology; Enrika Akilanaite, Bartender; and Ilias Giannoulis, Floor Manager.<\/p>\n

[\/vc_column_text][vc_empty_space empty_h=”1″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/1″][vc_column_text uncode_shortcode_id=”135267″ el_class=”new-moduli-citazione-small”]<\/p>\n

The Nimb Bar is the social hub of the hotel, where for a little moment you leave your problems and daily struggles at the entrance, to relax and become part of the true soul of the hotel, his workers and his guests.<\/h3>\n

Ilias Giannoulis, Floor ManageR<\/strong><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ override_padding=”yes” h_padding=”3″ top_padding=”3″ bottom_padding=”3″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes” auto_height_device=”yes” content_parallax=”0″ uncode_shortcode_id=”187109″][vc_column column_width_percent=”95″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”100338″][vc_row_inner row_inner_height_percent=”0″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”3″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”164554″][vc_column_inner width=”1\/2″][vc_single_image media=”158563″ media_width_use_pixel=”yes” alignment=”center” uncode_shortcode_id=”248439″ el_class=”new-class-02″ media_width_pixel=”800″][\/vc_column_inner][vc_column_inner column_width_percent=”100″ position_vertical=”middle” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ uncode_shortcode_id=”121568″][vc_column_text uncode_shortcode_id=”893750″ el_class=”new-class-02″]Each sip is a journey, a story, a fairy tale experience, surely what Georg Carstensen would have in mind. The magic begins from the moment a guest arrives at the Nimb Bar which sits at the heart of the Nimb Hotel in the heart of Tivoli Gardens in the heart of Denmark\u2019s capital city. How does it end, you may ask, why, happily ever after of course!<\/span>[\/vc_column_text][vc_column_text uncode_shortcode_id=”200409″ el_class=”new-class-02″]<\/p>\n

Nimb Bar Team<\/h3>\n

From left to right: Effrosyni Drakouli, Waitress; Damiano Pezzi, Director of Mixology; Enrika Akilanaite, Bartender; and Ilias Giannoulis, Floor Manager.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ content_parallax=”0″ uncode_shortcode_id=”735633″ back_color_type=”uncode-solid” back_color_solid=”#f3eee7″][vc_column column_width_percent=”100″ align_horizontal=”align_center” gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ align_medium=”align_center_tablet” medium_width=”0″ align_mobile=”align_center_mobile” mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”152948″][vc_single_image media=”156078″ media_width_use_pixel=”yes” media_ratio=”one-one” alignment=”center” shape=”img-circle” uncode_shortcode_id=”149198″ media_width_pixel=”100″][vc_column_text uncode_shortcode_id=”838511″ el_class=”new-class-01″]<\/p>\n

Susan L. Schwartz<\/h2>\n

Susan L. Schwartz is the award-winning creator of A Lush Life Manual and host of the Lush Life Podcast. She writes widely on drinks and travel, leads London and Venice Cocktail Tours, and has been recognised with multiple industry awards.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

This year, in association with Altamura Distilleries, I\u2019ll be exploring some of the world\u2019s most legendary bars. Our next stop is Copenaghen!<\/p>\n","protected":false},"author":36,"featured_media":158568,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[200,191],"tags":[201],"class_list":["post-158515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotel-bars","category-editorials","tag-hotel-bars"],"_links":{"self":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/158515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/comments?post=158515"}],"version-history":[{"count":72,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/158515\/revisions"}],"predecessor-version":[{"id":158611,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/posts\/158515\/revisions\/158611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/media\/158568"}],"wp:attachment":[{"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/media?parent=158515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/categories?post=158515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.altamuradistilleries.com\/en\/wp-json\/wp\/v2\/tags?post=158515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}