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 them, about 2 minutes per side. Remove from the heat and set aside to cool.
In a medium saucepan, add 1 cup of 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 sparkling apple cider. Stir to combine. Add the apples. Store in the refrigerator overnight.
To serve, fill each glass with ice and apple cider. Add some slices of apple. Top each with 1 1/2 teaspoons grenadine, and then garnish with a cherry and mint.
Recipe courtesy of Dean McDermott and Tori Spelling