If you’re looking for something to spice up your Easter check out this tasty cocktail recipe from Salford Rum.
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)
Dip a martini glass into melted milk chocolate to coat the rim.
Shake the Salford Original Spiced Rum and coconut cream with ice and strain into the martini glass. Add fresh pineapple juice and a squeeze of lime into the glass and stir. Add a blob of mango coulis to make the “yolk”.
