Adapted from a recipe by Ian Nal, beverage director, Zengo Restaurant, Washington, D.C.
- Four slices fresh cucumber, divided
- 4 fresh mint leaves
- 2 lime wedges
- 1 teaspoon sugar
- 1-1/2 ounces Bacardi light rum
- Splash of club soda
Muddle three slices of the cucumber, mint leaves, lime wedges, and sugar in a mixing glass. Muddle together cucumber, mint, lime and sugar in a glass. Add ice, and the rum. Shake for approximately 15 seconds, strain into an ice-filled collins glass, and add the club soda. Garnish with a cucumber slice.