Combine the rye, brandy, Madeira, Cynar, and Ramazzotti in a mixing glass with ice. Stir and strain into chilled glass and garnish with lemon peel.
Note: To barrel-age, keep the same proportion and use a new American oak barrel with medium char. Costa recommends a 19-liter barrel, aged for 7 weeks. Smaller barrels require less time. Serve barrel-aged version at room temperature with a splash of spring water.