[et_pb_section admin_label="section"] [et_pb_row admin_label="row"] [et_pb_column type="4_4"] [et_pb_text admin_label="Text"] You know you’re in good company when someone says “where’s the cricket in here?” about your drink. That’s exactly what Julia Plevin, half of Critter Bitters, told me as we sat down to taste the Critter Bitters Toasted Cricket Bitters. That is the first in, up to now, a two bottle line of bitters based on one of Oaxaca’s culinary claim to fame, the toasted cricket aka chapuline. (If you want to cut to the chase, get your bottles today!) To back up a step or three, Julia had emailed me a while back looking for ideas to fill out her Oaxaca trip and we hit it off. I couldn’t quite believe that I’d missed this whole idea of bitters made from crickets, I mean, I’ve had cocktails rimmed with sal de gusano, garnished with crickets as well as ant larvae. But those were all in Mexico and here was a woman saying that they were making bitters out of crickets, right here in San Francisco? What a discovery.