Right on Fitz!
I think I would make a Bonal version if I were going to make another right now (not ruled out as yet). If I were making it on the rocks instead of up like the postprohibition.com guy did, I think the Bonal would be even better because it would stand up to the ice and would make the drink more layered. A nice variation that I bet you would like a lot, Jim.
I don't have any Carpano right now, but by memory I prefer the Cocchi to it. I think the Carpano is so strong and overpowering that it was hard to mix with unless I knocked down the proportion. So I just tasted the Bonal and Punt y Mes and it was very interesting. The Punt y Mes is sweeter overall, and has a more bitter wine kind of profile. The Bonal is more grape and quinine mixed, with a better balanced and finish. I really like Bonal and plan to oeuvre m'appétit with it more often. Even though different, you could easily sub in Bonal where you might use Punt y Mes.