With apologies to Bayless who has leaped to the fore as TV's authority of fancy and multi-regional Mexican food, I'm not sure his recipe actually "fits' as a Margarita, missing one element key to and associated with the cocktail's history, the orange liqueur. Using Persian limes, his addition of a bit of "Zest" is good, since their juice (at least to my palate) has less flavor.

Your frequent choice, frozen limeade mix, is in my eyes off the board, the basis for an entirely different beverage, the drink served in punch form by the Chambers of Commerce of Texas Border cities hosting conventions, "Border Buttermilk", no more than frozen limeade mix and tequila. Over ice in a plastic cup, drinkable and capable of knocking the unwary over-consumer on his/her butt.

But then, times change, and my drinking began in an era in which "Sangrita" was a preferred chaser for a shot of tequila, lime wedges came only with canned Tecate (to cure the rusty aftertaste from the old steel cans), and Corona (and the Coronitas favored in "maisons de tolerance") was a cheap almost generic beer, ranked below even Carta Blanca in perceived quality.