You Need To Try This Pina Borracha in Railtown

You Need To Try This is a running archive of all the awesome drinks and delicious dishes we’ve come across over the course of our professional and private lives.

I’ve been on a rum kick of late. I think it’s arguably the most transportive of dark spirits — right up there with very peaty whiskies. By that I don’t mean it’s especially inebriating (though it most definitely is), but rather that it can take you places in your imagination if you let it. Just as Talisker warms me to the Isle of Skye and Maker’s Mark drives me around Loretto County, overproof Wray & Nephew puts the sun on my face in the cane fields of Jamaica’s Cockpit Country. And though I fully appreciate Scotland and the Commonwealth of Kentucky, neither one is Jamaica…so there you go.

The Pina Borracha at Railtown’s Cuchillo took me there in a hurry, so much so that I ordered a second as soon as I tasted the first. If I’m not mistaken, the original Pina Borracha (the name translates from the Spanish as ‘Drunken Pineapple’) calls for tequila and pineapple. This one is crafted with Wray & Nephew and Captain Morgan (white) mixed with vanilla syrup, lemon and the juice of grilled pineapple. It’s super refreshing stuff — a ‘stiff’ drink if it weren’t for all that char-speckled juice. Pair it with owner/chef Stu Irving’s wild prawn tacos with sunflower sprout chimichurri.


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