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Yummy Fall Drink Recipe

 Cran-Apple Crush 

It's not a crush. It's real love when it comes to this apple drink delicacy. 

Cran-Apple Crush Cocktail Recipe by Smarty Had A Party


They say when one good thing ends, something even better may be just around the corner! So, yes, beloved summer with your icy cold beverages that we love to sip outside under clear, sunny skies, you are missed, but fall brings with it that cozy ambiance. Think: walking under falling leaves, filling ourselves with heartwarming indulgences that keep our tummies satisfied, and staying snug sipping cider on these cool, crisp Autumn days. Leave it to Smarty to kick off the season with deliciously apple-sizing drinks!



Cran-Apple Crush Ingredients:

  • ½ oz simple syrup
  • 1 teaspoon brown sugar
  • ½ oz lime juice
  • 10 cranberries (fresh)
  • 2 oz infused vodka **
  • 2 green apple slices
  • ice



    1. Combine simple syrup, brown sugar, lime juice, and 6 cranberries in a shaker
    2. Add infused vodka and ice, then shake
    3. Strain into Crystal Clear Hard Plastic Rock Glasses
    4. Garnish with thin apple slices and remaining cranberries


    * To make simple syrup:
    1. combine 1 cup sugar and 1 cup water (or any equal amounts)
    2. Let water boil
    3. Stir mixture
    4. After sugar has dissolved, let cool


    ** To make Infused Vodka:
    1. Using a double boiler on medium-high, cook 1 liter of vodka, 3 cloves, 5-star anises, 1/2 cinnamon stick, and 10 green cardamoms for ten minutes
    2. Cover the mixture with plastic wrap and let cool
    3. Keep refrigerated
    Cran-Apple Crush cocktail recipe by

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    Iced Lemons with Raspberries and Mint

    Iced Lemons with Raspberries and Mint

    Prep Time: 25 minutes

    Total Time: 7 hours 28 minutes

    Servings: 8 servings


    8 lemons

    1/2 cup water

    4 mint leaves

    1,1/2 cups sugar

    1 1/2 cups raspberries


    1. Slice tops off of lemons to make toppers. Scoop out insiders of lemons and strain to create 1 cup of juice. Discard pulp and reserve excess juice for future use.

    2. Place empty lemon shells and toppers on baking sheet and place in freezer until filling is ready.

    3. In small saucepan over low heat, heat water, mint, and sugar to boiling. Boil 2 to 3 minutes, or until sugar dissolves. Remove from heat; strain Set aside to cool. Remove and discard mint leaves.

    4. Add lemon juice to cooled syrup mixture. Freeze syrup mixture at least 4 hours, or overnight.

    5. When mixture is frozen, place in food processor and process until creamy. Fold in raspberries and freeze at least 3 hours.

    6. To assemble dessert, pack lemon-raspberry filling into frozen lemon shells. Place toppers on; return to freezer until ready to serve.