DIRECTIONS
1. Pour about ¼ cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim edges. Fill each glass with crushed ice or several ice cubes.

2. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.

3. Pour about ¼ cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.

4. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubes) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.