Add all ingredients (including the lemon peel) to shaker. Add ice and shake. Double strain into a cocktail glass or over ice in a rocks glass (your choice.)
Remember to put the peel in the shaker, which is perhaps the source of the cocktail name.
This recipe is offered as an attempt to resurrect an historical cocktail that included a now extinct ingredient, Secrestat Bitters. Bonal's color and gentian/quinine character appear closest to the original.
This cocktail first appeared in the 1928 work "Recettes de Cocktails pour 1929" by the same authors, but used Campari rather than Secrestat Bitters--making it one of the earlier Negroni recipes (4:4:3 ratios). The change in the subsequent work to Secrestat Bitters (an aperitif probably similar to Bonal) is not explained.
The name likely comes from the addition of the lemon zest to the shaker--specifically stated in both books' recipes.
Cinzano was specified as the vermouth in both recipes.
"1929 L'Heure du Cocktail" and "Recettes de Cocktails pour 1929" by J. Alimbau & E. Milhorat