Here's how to mix a good mojito: Take a lime and put it into the microwave for about 20 seconds. This makes it easier to extract the juice from the bugger. Squeeze into a tall mortar (a bowl will do, if you are as ill-equipped as we are). Add a tablespoon of sugar, plus four or five washed mint leaves. Muddle the holy hell out of the mess (that means mush it up real good), and pour the contents into a tall glass of ice cubes. Fill the glass to about three-quarters of an inch from the top with good white rum. Top the concoction with club soda, shake well and drink. We're sure there's a way to make a larger portion of mojitos, say, a pitcher full, but our math skills aren't good enough to provide the measurements. Obviously, lots of white rum is the most important part of an excellent mojito. There are many places in the PHX that attempt the mojito, but few understand this basic premise. One that does is the Southwestern restaurant Sierra Bonita Grill, whose mojitos will drop you on your ass, pard. You will be happily drinking mojito after mojito at the place, thinking all is well -- because Sierra Bonita's version of the libation tastes like minty lemonade -- and then: POW! On a night when the temperature's below a dry 95, try savoring this refreshing cocktail on SB's bar-adjacent veranda. There's something about the night air that makes a mojito or three kick in roadrunner-fast.