Novecento From The Jerry Thomas ProjectFrom Imbibe Magazine·View original →rocksIngredientsFractions1½ oz. Cognac1 ozcocchi vermouth di torino1 ozCampari ½ tsp. maraschino liqueur ½ tsp. fresh lemon juice1dash Angostura bitters1dash Peychaud’s bittersPreparation1.Combine all of the ingredients in mixing glass and fill with ice. Stir to chill. strain into a chilled glass, twist lemon peel over drink and use as garnish.Suggest a correction