A drink that plays with the sweetness of mandarin liqueur but gains a bitter depth through Campari and Brandy. The effervescence of the Champagne elevates the aromas to an elegant level—perfect for the transition from day to night. Not a sweet ending, but a cocktail that prepares the palate for the meal. The combination of fruit, bitterness, and fizz makes it a modern classic that needs no frills.
And this is what you need for the Not Tonight Josephine
2 cl mandarin liqueur
2 cl Campari
2 cl Brandy
6 cl chilled Champagne
What matters most
The trick lies in stirring: Not too long, otherwise the drink becomes too diluted, but also not too short—the temperature should be around -2 °C so that the Champagne doesn’t lose its fizz too quickly later. A barspoon of salt in the mixing glass before the ice accelerates cooling without affecting the flavor. If you don’t have a salted barspoon, you can add a pinch of salt directly to the glass—the salt dissolves in the ice water and acts as a catalyst.
Variations
- Not Tonight Josephine (non-alcoholic) — Use 2 cl non-alcoholic mandarin liqueur, 2 cl non-alcoholic aperitif (e.g., hibiscus-based), 2 cl non-alcoholic Brandy substitute and 6 cl non-alcoholic sparkling wine. The bitterness of the aperitif should be similarly intense to Campari, otherwise the drink will taste flat.
- Not Tonight Josephine with grapefruit — Replace the mandarin liqueur with 1.5 cl grapefruit juice and add 0.5 cl simple syrup to balance the acidity. Pairs well with a drier Champagne as the fruit brings more sweetness.
Frequently asked questions
Can I use Prosecco instead of Champagne?
Yes, but Prosecco has more sweetness and less acidity, which makes the drink softer. A brut nature Champagne or a dry Crémant, on the other hand, better emphasizes the bitterness of the Campari and the spice of the Brandy.
Why is the drink stirred before adding the Champagne?
The spirits need to be well chilled so that the Champagne doesn’t lose its effervescence too quickly when poured. A warm drink would kill the perlage immediately.
Can I shake the drink instead of stirring?
Technically yes, but the drink will become cloudy and the Champagne’s effervescence reacts more aggressively with the shaken ingredients. The result is less elegant and often tastes too harsh.
