Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
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.
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.