Once the syrup has chilled, you can start the margarita party. Take your serving glasses and, holding them upside down, dip the rims 1/4 inch deep into a shallow bowl of water. Then dip them into a shallow plate filled with the sea salt so that the salt sticks to the rim of the glasses. Set the glasses aside right-side up. To prepare the margarita, blend together all of the ingredients (except the sea salt) in a blender until the desired consistency is reached, then pour into the serving glasses. Garnish the rim of each glass with a rhubarb wedge rolled in sea salt and lay a sprig of rosemary across the top of each margarita. Serve and enjoy!