Place the sliced apples in a bowl of water. Add the lemon juice to the water to keep the apples from browning.
Heat a cast-iron grill pan over medium-high heat. Pat dry the apple slices and grill, about 2 minutes per side. Remove from the heat and set aside to cool.
In a medium saucepan add 1 cup water, the sugar, honey, ginger, cloves and cinnamon. Bring to a boil over medium-high heat, then reduce to a simmer until the sugar fully dissolves and the syrup thickens, 15 minutes. Set aside to cool completely, then strain through a fine mesh sieve.
Add 1 cup of the spiced simple syrup to a large pitcher. Pour in the wine and calvados. Stir to combine. Add the grilled apples. Store in the refrigerator overnight.
To serve, fill a glass with ice and some apple wine. Add some slices of apple. Top with sparkling water and garnish with mint.
Recipe courtesy of Dean McDermott and Tori Spelling