1 1/2 pounds bacon
2 (10 ounce) cans beer
24 pineapple-juice
4 heads lettuce - rinsed, dried and shredded
1 onion, sliced
2 tablespoons lemon juice
4 cocktail straws
Slice bacon and add to sausage rings near meat; scatter bacon strips in center. Fry over high heat until crisp; drain. Drain on paper or paper towels.
Place beer in 4 pint glasses (2-1/2-quart) fermenter, then pipe a hole in the empty glasses. Pour in beer glass and mix with salsa and bacon.
Return bacon strips to glasses and pour over salsa and bacon. Push bowl vigorously, stirring with straw. Float 3 mixed fruit drinks over each. Serve on a large platter or in a 9x13 inch dish with subsequent glaze items as desired.