Method

1. 1

   Grind the spices with the salt and place in a saucer.

2. 2

   Dampen the rim of a very cold glass with the lime. Dip the rim of the glass into the spices to garnish.

3. 3

   Dice half the pineapple and pour into the glass.

4. 4

   Cut the remaining pineapple into large cubes and skewer them. Sprinkle on some of the ground spices.

5. 5

   Place the remaining spices in a glass with the lime juice. Using the handle of a wooden spoon, bruise the fruit to extract the juice. Add a good dash of Worcestershire sauce. Pour in some beer and mix with a spoon.

6. 6

   Add ice cubes to the glass and add the remaining beer. Garnish with the pineapple brochette and serve.