Tall glass of Cuban espresso ready to be iced.
Virgin Pina Colada Ingredients Ice 7 oz pineapple juice 2 oz coconut cream 1 cup crushed ice Directions Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed. Pour into a collins glass. Garnish with a maraschino cherry, a pineapple wedge, and serve.
The Life of Espresso via Instagram -- a lovely capp from a DC restaurant.