Novecento From The Jerry Thomas Project
From Imbibe Magazine·View original →
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Ingredients
- 1½ oz. Cognac
- 1 ozcocchi vermouth di torino
- 1 ozCampari
- ½ tsp. maraschino liqueur
- ½ tsp. fresh lemon juice
- 1dash Angostura bitters
- 1dash Peychaud’s bitters
Preparation
- 1.
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.