I think I'd like to recant and offer a slightly different version of the Golden Carriage as final. This one is my favorite yet.
1 1/2 oz blended scotch
1/2 oz Matilde Poire
1/2 oz Cocchi Americano
1/2 oz dry vermouth (Noilly Prat here, other good brands would be welcome)
2 dashes orange bitters
2 dashes aromatic bitters (Angostura here)
Rinse a coupe with absinthe, let chill, etc etc. Stir the above then strain into the coupe. Garnish with a flamed orange peel.
This version is a little more dilute, and winds up comfortably filling the coupe. I think I'm going to submit it for the next cocktail menu at the restaurant.