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I don't want to be pedantic, but i think i heard (and possibly, hearing this prompted me to notice perhaps more by a placebo effect than anything else), that Mezcal (and in general tequila?) are best enjoyed without ice and at room temperature. Now, old-fashioned have always been cooled, but maybe a cocktail so centered on the quality of our agave spirit should be akin to a ti-punch for agricole... or perhaps i am missing the whole point here. But there is a gap at least I would say with "ti-punch" room temperature cocktails that let your mezcal shine. Whether through lime juice as in the rum-one or a-la-old-fashioned i'm too ignorant to decide.