After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple. The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.
1 oz Mezcal
1 oz Dry Vermouth
1 oz Quinquina
1/4 oz Creme de Cacao
1 dash Peychaud's Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Note: Byrrh works great as the quinquina, but I have used others.