Add all ingredients to a shaker with ice. Shake, strain and serve. (Stirring makes more sense absent citrus juice, but the original recipe calls for a shaker.)
I have assumed ~3 oz spirits volume for this. I am somewhat guessing on the quantities/ratios of the Cointreau Noir ( a modern recreation of Édouard Cointreau's original Majestic recipe) and Cinzano Rosso since the recipe says: Demi-verre de liqueur Framboise, un quart de verre de gin Bols, deux traits de Majestic dans un shaker, avec de la glace et finir au Cinzano." As with Savoy and other old cocktail books, several mixed systems for volume appear to be employed in the same work: "Traits" seems to translate to "parts" in some recipes, "dashes" in others, and volumes more at "teaspoons" in other recipes.
This recipe is quite sweet although pleasant. I have made a modernized version of this I am calling the "Improved Xantès" that balances flavors better, provides some acidity, and increases base spirit to a sensible ratio: 1.5 oz gin, 1 oz Chambord, 1/4 oz Cointreau Noir, 1/4 oz Cinzano Rosso, 1/4 oz lemon juice.
This drink is found in the 1929 "L'Heure du Cocktail". The books recipes are diverse, with many sweet flavor bombs that don't make good drinks; but it also contains various period regional components absent from other cocktail books. Majestic is one such component, a blend of Cointreau and cognac that has been revived in the form of Cointreau Noir.
1929 "L'Heure du Cocktail" by J. Alimbau and E. Milhorat