17th century

1 1/2 oz Mezcal (Montelobos)
3/4 oz Lillet Blanc (Cocchi Americano)
3/4 oz White Crème de Cacao (Marie Brizard)
3/4 oz Lemon Juice

Shake with ice and strain into a coupe. I added a lemon twist.

After the 1930s era Hotel Madison Cocktail, I turned to Food & Wine: Cocktails 2011 for a more modern gem by Phil Ward that I do no believe made it into the Death & Co. Cocktail Book. Perhaps this absence was due to Phil being more involved with Mayahuel at the time. Phil describes this Twentieth Century riff as, "People have been consuming mezcal and chocolate together for hundreds of years—and for good reason. So it seemed like a no-brainer to combine them in a cocktail." Moreover, the named stemmed from mezcal having been produced in Oaxaca since the 17th century if not earlier (as well as there being 18th and 19th Century cocktail recipes already around.
The 17th Century started off with a lemon and smoky agave bouquet. Next, the sweet lemon sip had a decent mouthfeel, and the swallow gave forth mezcal and chocolate flavors with a citrus-tinged finish. Overall, this variation was more earthy and less herbal than I recall the original.