Coolest Edible Cocktail
Piña coladas have a bad name, and when they’re made with fake coconut mix, they deserve it. But there’s nothing lame about chef Katsuya Fukushima’s sophisticated take on the spring-break staple, on the dessert menu at Café Atlántico (405 Eighth St., NW; 202-393-0812; cafeatlantico.com). His piña colada ($8) layers pineapple gelée, pineapple ice, fresh juice, and coconut mousse with coconut sorbet. In place of the Bacardi is a potent shot of vanilla-infused dark rum.
