Gold Rush

  Image © Noel Cunningham  

“Enjoy the burst of flavours from this combination of liqueur and rum along with the sweetness from the pineapple and orange juices.”  Chef Noel Cunningham, Cuisine by Noel


Gold Rush
Course: Drinks
Cuisine: Caribbean
Author: Noel Cunningham
  • 1 oz Wray and Nephew white rum
  • 2 oz pineapple juice
  • 3 oz orange juice
  • Juice of 1 lime
  • 2 oz grenadine
  • 1 oz Disaronno Liqueur or any liqueur on hand
  • Lime or pineapple wedge for garnish
  1. In a shaker with ice add Wray and Nephew rum, pineapple juice, orange juice and lime juice, and shake until blended.
  2. Pour into a tall glass then slowly add grenadine, it will sit nicely at the base of the drink.
  3. Add the Disaronno liqueur for some extra flavour and a dark colour.
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Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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