How to make... The Creme Egg Piña Colada

Or is that the "crème-ada"?

By Ben Brown | 29 March 2021

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I have a terrible secret to bequeath you. I don’t like Cadbury’s Creme Eggs. Yep. In fact – I hate them.

This was before Cadbury was bought by Kraft and the chocolate turned rubbish too. I just find them too sickly sweet and can’t even finish a full one. I can understand the love for them though – especially considering that they’re only available for a few months of the year. 

Obviously, it’s Easter this weekend, and seeing as Creme Eggs are everywhere in the shops, Salford Rum have created a brand-new cocktail – the Creme Egg Piña Colada, or, ‘The Salford Piña Crème-ada‘ as they’re calling it.

It’s easy peasy to make – here’s the recipe ready for the weekend…

The Salford Piña Crème-ada


– 40ml Salford Original Spiced Rum
– Squeeze of fresh lime juice
– 60 ml Coconut cream
– 40 ml Fresh pineapple juice
– Mango coulis for the “yolk”
– Melted milk chocolate for the rim of the glass (optional)


    1. Dip a martini glass into melted milk chocolate to coat the rim.
    2. Shake the Salford Original Spiced Rum and coconut cream with ice and strain into the martini glass.
    3. Add fresh pineapple juice and a squeeze of lime into the glass and stir.
    4. Add a blob of mango coulis to make the “yolk”.
    5. Drink 10 of them this Easter Weekend!