This naughty-but-nice piña colada has been especially created by Sam Metcalf, the expert mixologist at the Waitrose Cookery School, perfect for those looking for a sophisticated way to enjoy an Easter treat.

Preparation time: 5 minutes (allow for extra chilling and freezing time)

Serves: 1

What You’ll Need:

• 60ml coconut cream
• 40ml pineapple juice
• 20ml white rum
• 20ml coconut rum
• Juice of ½ lime

To garnish

• Melted milk chocolate
• Mango Coulis – frozen in semi-sphere moulds (Sam recommends: Waitrose Alphonso Mango, Passion Fruit & Yuzu Coulis)

What To Do:

• Pour the mango and passion fruit coulis into the mould and freeze until it becomes solid.
• Prepare a martini glass by dipping the rim into the melted chocolate and leaving in the fridge to chill until it sets.
• To make the cocktail, pour all the ingredients into a cocktail shaker, fill with ice and shake for around 10 seconds until the contents are chilled.
• Strain the liquid into a normal glass, then pour back into the shaker and strain again into your chocolate edged, chilled martini glass.
• To serve, remove the egg-shaped frozen coulis from the freezer and float it in the centre of the drink.

Choose your favourite rum for this cocktail at Waitrose Cellar