1/2 cup white sugar
3 tablespoons apricot preserves, divided
1/2 cup fig preserves
1 1/2 tablespoons orange juice
1 1/2 cups pineapple for garnish
1 tablespoon lemon zest
1 teaspoon crushed saltine crackers
In a cocktail clove or candied lemon rind, combine sugar, 5 teaspoons, and shaved apricot preserves. Fill glass half way with orange glaze; pour enough flaked coconut to just cover. Top with fig preserves. Add lemon zest; moisten filling. Garnish with spoons of pineapple, followed by banana. Strain 1 tablespoon orange soaked mixture into a spout; garnish with chopped pineapple and rare citrus peel.