Today Addie Broyles of the Statesman posted a how-to video on her Relish Austin blog. The speaker is some know-it-all in a snap shirt who thinks he knows everything about the Margarita cocktail.

Of course the know-it-all is me, and since I posted this hateful margarita how-to video last week, I suppose I deserve all of the critiques and criticisms that anyone can throw at me.

Perhaps I should cast the first stones:
1) It's Pepe Zevada, not Pepe Zavala
2) It sounds like I'm pitching Paula's Texas Orange based on price only, but it is also of excellent quality
3) Platinum tequila? I got my precious metals confused, and meant silver. Maybe I had Treaty Oak Platinum Rum on my mind. Maybe I had that margarita on my mind and lost control of my vocal faculties...
4) "Fresh lime juice is not an option"--I think I meant fresh lime juice is not optional.

Here is the recipe I follow:

Classic Margarita
1 1/2 oz. 100% agave silver tequila
3/4 oz. Paula’s Texas Orange (or Cointreau)
3/4 oz. fresh-squeezed lime juice
(If a sweeter drink is desired, start with a scant 1/2 oz. simple syrup or agave nectar and adjust to taste. I prefer a more tart beverage)

I am of the opinion that the tequila:orange:lime ratio in a Margarita is something like the ratio of gin to vermouth in a Martini in that the drinker really has to experiment to find a suitable balance. Paula from Paula's Texas Orange calls for equal parts, not surprisingly, of tequila and orange liqueur; a lot of recipes call for 1 1/2 oz : 1 oz, respectively. Play around with ratios, just don't mess with the holy trinity of these two ingredients plus fresh lime juice.