The Coconut Lime Mojito at PrimeBar

Since there's really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe.

This week: The Coconut Lime Mojito at PrimeBar.

When you're trapped in North Scottsdale but would rather be sitting Oceanside, head to PrimeBar and order the Coconut Lime Mojito. You'll get all the island flavors in a glass without feeling like you're ingesting Banana Boat, plus people-watching that rivals St. Barts sans tacky beach-themed motif.

This place is packed when we stroll in (at 5:45 p.m. on Wednesday night, no less), and we can see why: Happy Hour specials include $3 drafts, $5 wines, $5 appetizers, and $6 signature drinks (made with real booze not bottom-shelf well) from 4 to 7 p.m. Monday through Friday. Not too shabby for a place in Scottsdale Quarter.

(Recipe after the jump.)

8 Mint leaves
¼ oz. Simple syrup
4 Lime wedges
¾ oz. Captain Morgan Parrot Bay Rum
¾ oz. Bacardi Limon
1 oz. Coconut water
1-2 oz. Soda water

Muddle the mint well in the bottom of a pint glass with the simple syrup, so the leaves are bruised but not broken. Then squeeze and drop all of the lime wedges into the glass. Do not muddle the lime, or it will become bitter thanks to the pith.

Add the rum and the coconut water and give it all a good roll, and then add ice and roll again. Pour it into a tall glass, top with soda water (no more than 2 oz.), and serve.

There's no raw sugar candy-coated nonsense lingering in the bottom of this mojito glass. A hint of sweet coconut, a nice sour pucker from the citrus, and a smooth minty finish make us pine for a Caribbean vacation -- that is only if we can bring Sean Snelling, the Aussie bar manager, with us to mix drinks and regale us with crazy stories.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Hannah E Williams