Crush the mini eggs in a pestle and mortar then tip onto a small plate. Brush the rim of a Martini glass with a little of the honey using a pastry brush then dip the glass into the crushed mini eggs to stick them on. Pop the glass in the fridge until you need it.
Pour the crème de cacao, Baileys and vodka into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels really cold. Strain into your prepared glass and serve.