Shiso leaves muddled with spicy Thai red chile and slices of cooling cucumber make for a refreshing and festive cocktail. Served over crushed ice with a bit of simple syrup, lime juice, and white rum, and topped off with plenty of seltzer, it's a perfect sip to serve for summer.
- 2 shiso (perilla) leaves, torn into small pieces
- 1⁄2 red Thai bird chili, stemmed, seeded, and sliced
- 6 slices cucumber, thinly sliced
- 1 1⁄2 oz. simple syrup
- 1 oz. fresh lime juice
- 2 1⁄2 oz. white rum
- Seltzer, to top