Jack Rose (pictured not once, not thrice, but four times above)
Commonly used ingredients: 2 parts applejack, 1 part lemon or lime juice, 1/2 part grenadine
Primary alcohol by volume: Brandy
Best served: Wikipedia says serve it straight up with no ice, but I like it with chips of ice that sneak in after being shaken
Standard garnish: cherry, apple slice... I like lemon zest in it, too
Standard drink ware: Cocktail glass... Although I always think those are a bad idea
Preparation: Traditionally shaken into a chilled glass, garnished, and served straight up... Although like I said before, I highly recommend the zest and the ice chips. Apple slice is obviously good, too.
Background: Jack Rose is the name of a classic cocktail, popular in the 1920s and 1930s, containing applejack, grenadine, and lemon or lime juice. It notably appeared in a scene in Ernest Hemingway's 1926 classic, The Sun Also Rises, in which Jake Barnes, the narrator, drinks a Jack Rose in the Crillon Paris hotel bar while awaiting the arrival of Lady Brett Ashley.
There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose.  Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink "Jacquemot" (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur, and named by him "in honor" of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of "World's Champion Mixologist.") However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.
Annabelle's Accidental Apple Rum
Commonly used ingredients: An apple, cloves, cinnamon, rum
Primary alcohol by volume: Rum of your choice I guess, I used Bacardi Gold... I advise against Captain Morgan's, blegh
Best served: Warm to mildly hot
Standard garnish: Red apples, the cloves can be cute, but I find myself having to spit them out so I recommend filtering them out
Standard drink ware: Whatever you got
Preparation: Slice up an entire red apple and stew it for a good 30-45 minutes with some water, cinnamon and cloves. You don't need extra sugar for this, don't even reach for it. Stir and mush them a bit if you feel like adding some texture, although you may want to peel the apple if that's the route you're going. Use your taste beds and common sense (it is very hot after all) to taste to your liking. When they look wilty and apple juicey, pour straight into rum. The ratio I like is one part rum to one part apple mixture.
Background: After a bottle of wine and some experimental beer test-tasting, Lemmy and I found ourselves two merry and insatiably thirsty boozy babes. With only an apple and some bananas in my fruit bowl, I went to work with the help of my spice rack and the rest you already know. While at that point we just wanted to prolong the decadence, it was a pleasant treat... Like a hot sangria. The rum soaked apples were an added bonus. It's worth noting that if I had had lemon I would have added a squeeze of it.
I can't wait to try this with plump raisins in the stewed apple part.