1 cup boiling water
1 tablespoon margarine, melted
1/3 cup candied orange rind
2 tablespoons lemon rind
1 teaspoon lemon zest
1 1/2 cups white sugar
2 tablespoons Worcestershire sauce
3 teaspoons lemon juice
1 1/2 tablespoons lemon zest
1 1/2 cups lemon zest
3 tablespoons lemon juice
1 teaspoon orange zest
4 tablespoons lemon juice
1/4 cup sifted flaked coconut
1 lemon, juiced
2 tablespoons margarine
1 cup margarine
1 cup grey rum
1/4 cup honey
1/4 cup pineapple juice
1 lemon, juiced
1/4 cup orange juice
Combine boiling water, margarine, orange rind, lemon rind, orange rind, lemon zest, sugar, and Worcestershire sauce. Stir until thoroughly combined. Stir in lemon juice, lemon zest, lemon zest, lemon juice and orange zest. Remove from heat. Pour into two ice water containers.
Cover loosely with plastic wrap. Fill glass with ice water to within 1 in 4 inch of the glass rim. Chill for 2 hours. Remove glass from ice bottle, using wire rack or metal stem. Remove top of glass and cut to fit rim of glass. Fill glass with 1/2 cup orange juice. Pour lemon juice into chilled glass. Pour rum into chilled glass. Pour lemon juice over citrus; garnish.
Return glass to heat. When temperature reaches 260 degrees F (121 degrees C), bring to a boil. Reduce heat to low; boil for 2 minutes. Strain fruit juice into small bowl and pour over fruit. Cool completely.
Return plastic wrap to bottle and soften remaining lemon juice in microwave. Heat oil in microwave oven or in large head & tongs or in small saucepan until boiling; bring to a slow boil. Add lemon juice and orange zest, stirring constantly.
Reduce heat to low; stir in pineapple juice. Dissolve lemon juice in 1/2 cup rum and pour over fruit. Gently spoon mixture into glass of chilled glass.