Stir Calvados, rosé, and 2 Tbsp.
Not exact matches
Stir in cream, then
Calvados, cinnamon, nutmeg, and allspice.
Add the
Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes,
stirring frequently.
Add Knob Creek Smoked Maple Bourbon and
Calvados Boulard Apple Brandy and
stir with ice.
Stir in the diluted arrowroot, a little at a time, until it has thickened slightly, then remove from the heat and add the
Calvados.