Nick started out in the hospitality business at the age of 19 in a bar at Copenhagen airport. Working there for almost four years while studying on the side before he started working in hotels. After finishing an engineering degree, he decided to concentrate fully on the emerging cocktail scene in Copenhagen. What should only have been a year ended up being a career choice. First by being part of the Bar Rouge at Hotel Skt. Petri when it became one of Conde Nast Hotspots of the world in 2004. He moved on to become bar manager at Fox Kitchen & Bar where his search for local and Nordic ingredients started at the small design hotel, Hotel Fox.
Since the opening of Ruby 8 years ago he has been working as a bar manager there, leading the talented crew. Additionally, moving it into the 50 best bars with a highest spot as 22nd and receiving multiple nominations from the industry all over the world.
In 2014 Nick won the International Peter F. Heering Sling Awards with his Sloe Sling. That year he also took over the operation at Lidkoeb, another bar owned by Rasmus Shepherd-Lomborg. Here he has been working on improving service and the cocktail program. He shares his private life with his wife Ida and their son Alberto and lives just outside Copenhagen.
“And of course I need the Cherry Heering – a good amount of it!”
Garnish: Pineapple wedge & cherry
Method: Shake all ingredients with ice and strain into ice-filled glass.
• 40 ml Aalborg Taffel Aquavit
• 20 ml Cherry Heering
• 15 ml Sloe gin liqueur
• 30 ml Freshly squeezed lemon juice
• 10 ml Simple Syrup
• 3 dash Peychaud's Bitters
• 1 dash Egg white