Given the prevalence of grasshoppers in Oaxacan cuisine as a crunchy garnish on top of guacamole or as a bar snack to nibble on while you drink your beer or mezcal, perhaps it was only a matter of time before they made their way into the glass. While sal de gusano (salt mixed with dried worms) and sal de chapulin (salt mixed with dried grasshoppers) have been used to rim cocktail glasses for years now, a handful of bartenders are now incorporating grasshoppers, or chapulines as they are known in Mexico, directly into cocktails….