Ríos mentions specifically using a rice vinegar based brine for the onions. Also, he recommends scaling up and batching for the freezer. Interestingly, for the batch version the amounts of onion brine and pear liqueur are half of what they would be relative to the other ingredients. So it would be only 1 tsp onion brine and 1/2 tsp pear liqueur for the individual serving if keeping proportions of batch version.

The juice reduction is store-bought cranberry juice cocktail simmered until reduced by half and cooled.

While stouts are flat, it may foam up with the espresso, make sure you leave room in the vessel for this (a pint glass won't cut it here).

Came across this "Perfect Manhattan" riff while searching through my old copy of "Ultimate Bartender's Guide." I expected I would find an older source, or another name for effectively the same cocktail, but came up empty.

Lots of room to experiment with different bourbons, vermouths, and apricot here, as well as varying proportions. I chose Bulleit Bourbon because I like it, and its name is "shrapnel adjacent." I used Carpano Dry and Carpano Classico for the vermouths (I thought Antica might be overbearing in this.) I chose Rothman & Winter Apricot liqueur and have liked it with both 1/4 and 1/2 oz quantities.

My wife gave it a thumbs up, so it is in the rotation now.

A Redditor's attempt at recreating a local cocktail.

Even without the cucumber garnish, the peat from the scotch, the Cocchi Americano and the aloe combine to make a slightly peaty melon/cucumber flavor. Good balance and depth. One of my favorite Chareau cocktails so far.

Jalapeño Tequila:

2 fresh jalapeños
1 1/2 cups silver tequila

Cut jalapeños lengthwise. Remove the seeds and membranes/pith; and add these to a vessel with the tequila. Discard the rest of the pepper. Infuse tequila for 10 to 20 minutes, to achieve desired heat level. Strain into a bottle. Store at room temperature for up to 1 month.