What could be better? Sipping a tall, cool drink while sitting under the shade of an umbrella on a hot day. I love to chuckle at all those horribly sunburned people splashing about in the pool while I’m enjoying lunch.

This recipe for a cold Mojito cocktail is from Mary Sue Milliken and Susan Feniger of the Border Grill at Mandalay Bay.

Border Grill Minty Lime Cooler
1/2 cup freshly squeezed lime juice
1/3 cup sugar
1/2 cup packed mint leaves
1 (12 ounce) bottle cold sparkling water
lime slices and mint sprigs for garnish

Combine the lime juice, sugar and mint in a blender. Puree until smooth. Fill two tall glasses half-full with ice cubes. Pour half of the lime juice concentrate in each. Top with sparkling water, garnish with lime and mint and serve.

Border Grill Mojito
Pour 1 oz. Montecristo rum into tall glass with ice, and top with Minty Lime Cooler. Garnish with a sprig of mint and slice of lime.