First, make the salt. Using a spice grinder or mortar and pestle, grind the mealworms down and then add the sea salt. Continue to grind until it is a powder. The ratio should be 3 parts mealworms to 1 part salt. Spread the mealworm salt out on a plate.

Rub the outside of your glass with the lime wedge. This makes the salt stick, then tap the rim in the salt until there is a good coating on the outside of the glass.

To make the sugar syrup, bring equal quantities of sugar and water to the boil in a heavy-based pan until the sugar has dissolved. Then take off the heat and allow to cool.

Shake the margarita ingredients over crushed ice in a cocktail shaker. Serve in the salt-rimmed glass on the rocks or straight up. The margarita is a classic for a reason and is great served as intended, but there are many little things you can do to tweak it and make it your own.

Try a couple of these to get you started.
• Add 2 drops of Tabasco sauce.
• Add 2 teaspoons Maraschino liqueur.
• Replace the sugar and triple sec with elderflower liqueur or cordial.
• Shake your ingredients with 2 kaffir lime leaves.