Extracting cilantro, cucumber and jalapeño flavors for a cocktail

[Anonymous Modernist 5766]

I had a wonderful cocktail the other night here in Denver. The bartender muddled cilantro, cucumber and jalapeño, added lime juice, simple syrup, green tabasco and reposado tequila, shook with ice and strained it into a cocktail glass. It was delicious. I immediately thought about how to pull out more of the cilantro, cucumber and jalapeño flavors. Of course, my first step was to consult what is now my kitchen bible - "Modernist Cuisine." However, I could not find any extraction direction for these three products. I can guess at the best method for each but thought I should post a request for help to see what you think is the best course of action. I only have a vacuum sealer and a thermal circulator (and a recently purchased pressure cooker which does indeed produce measurably better stock but I do not think it is much help in this department   ). Brian

[Anonymous Modernist 10]

"kitchen Bible" --thanks for the compliment! As for the rest of your post, I would follow the parametric recipe in MC for fresh herbs for both the cilantro and jalapeño. But instead of an extraction for the cucumber, I would use cucumber juice. Let us know what you end up coming up with!

[Anonymous Modernist 13289]

Last night I tried a variation of your cocktail - infusing cilantro, cucumber and jalapeño into lime juice and tequila using a whipping siphon. Delicious!