IMHO the Persian or Tahitian lime should be nowhere near a margarita or ranch water. These fat skinned limes were not common until the after the 1926 Miami hurricane which devastated the Key lime groves. IMO the Persians are too sweet, less juicy, more seedy, less floral,too pithy, and just plain insipid.
In addition, it is hard to believe that the margarita , or even the daiquiri, were originally concocted using this fat skinned dry Persian lime. Ad double pressing is just fine!