Novecento

1 1⁄2 oz Cognac
1 oz Sweet vermouth (Vermouth del Professore, or Cocchi)
1 oz Campari
1⁄2 t Maraschino Liqueur
1⁄2 t Lemon juice
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, twist.

Cocktail summary
Created by
Leonardo Leuci, The Jerry Thomas Project, Rome
Year
2020
Is an
authentic recipe
Reference

https://imbibemagazine.com/recipe/novecento-the-jerry-thomas-project/

Curator
Not yet rated
Average
3 stars
(2 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Boulevardier — Bourbon, Campari, Sweet vermouth, Maraschino cherry
  • Boulevard des Rêves — Bourbon, Sweet vermouth, Campari, Rum
  • Boulevardier (Cure version) — Rye, Sweet vermouth, Campari, Orange peel
  • The Adams — Bourbon, Campari, Sweet vermouth, Kummel, Bitters
  • Boulevardier 12 — Bourbon, Sweet vermouth, Campari, Amaro, Chocolate bitters, Herbal liqueur, Orange peel
  • New Pal — Rye, Campari, Sweet vermouth, Absinthe, Peychaud's Bitters, Orange peel
  • Bitter Chocolatier — Rye, Campari, Amaro, Sweet vermouth, Crème de Cacao, Bitters, Orange peel
  • Chorrizo's Boulevardier Jaboneria — Scotch, Campari, Sweet vermouth, Lemon bitters
  • Intercept — Bourbon, Sweet vermouth, Campari, Apricot liqueur, Bitters, Orange peel
Comments

I made this last night - it's decent, but the cognac gets stepped on (mainly) by the Campari. It does have a Crusta feel from the lemon + maraschino which is pleasant. Next time, I'd either pick something big and boozy for the cognac or reduce the Campari. Thanks, Zachary