Using a Boston shaker, place all the mint leaves in the shorter mixing tin.  Using a muddler, crush the leaves in the bottom of the tin. Add the Plantation rum, Ko Hana Rum, lemon juice, and simple syrup. Fill the tin with ice, seal it up, shake a few times, and unseal leaving the mixture in the larger half of the shaker. Add the chilled soda water to the mixture, swirl it around, then dump it into a bodega glass.  Garnish with cucumber slices and shiso leaves. Makes 1 drink.

Recipe courtesy of Scott Beattie, Beverage Director at Barndiva Restaurant, Healdsburg
Photograph by Natalie and Cody Gantz