Novecento

Chill a cocktail coupe by filling it with ice water and setting it aside.

Add cognac, sweet vermouth, Campari, Maraschino liqueur, and lemon juice to your mixing glass.

Add a dash of Angostura bitters and a dash of Peychaud's bitters to the mixture.

Fill the mixing glass with ice and stir until well chilled.

Discard the ice water from the cocktail coupe and strain the mixture into the glass.

Express the oils from a lemon peel over the drink and use the peel as a garnish.