Creator: Alex Skeels, Hudson, Oakland
    1 1/2 oz Acholado
    3/4 oz pur-likor orange spice
    3/4 oz dry vermouth
    1/2oz Calvados
    bar spoon maraschino
    2 dashes peychaud bitters

Put all ingredients in a pint glass, add ice, and stir, strain into a chilled martini glass. Garnish with an edible flower.