A place that may best represent Nashville's welcoming atmosphere is Josephine on 12th, an American restaurant located in the vibrant 12 South neighborhood of Nashville, where Chef Andy Little's Pennsylvania Dutch roots meet Southern hospitality. Chef Little's distinct and thoughtful cuisine has earned him two James Beard semifinalist nominations since the opening of Josephine. A carefully selected list of wines chosen by General Manager and Sommelier Karen Van Guilder-Little, and expertly crafted signature cocktails, accompany the restaurant’s dinner and weekend brunch menus.
She shared one of their signature cocktail recipes with us that they call “Ain’t No Sunshine”.
- 1 oz Old Forester 100 Proof Bourbon
- 1oz Cocchi Torino Sweet Vermouth
- 1 oz Chocolate Campari (made by putting 100 grams of cocoa nibs into a bottle of Campari and letting it steep for 48 hours)
Build it in a mixing glass over ice. Stir and strain into a rocks glass or coupe glass. Garnish with an orange peel.
