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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.