Every one of these is built on NYLA Original. Zero-proof by default, spirited if you want it.
Shaking knocks the carbonation out of a drink whose whole structure is bubbles. Shake everything else, then pour the NYLA in last, slowly, down the side of the glass. And do not stir after it goes in.
Dill salt rim. Shake the first three with ice for 12 seconds, strain over fresh ice, then top with NYLA slowly down the side. Do not stir. Grapefruit wedge on the rim, dill sprig in the glass.
Watch the buildAdd 1½ oz tequila blanco and drop the grapefruit liqueur to 1 oz. Everything else holds.
Tajín rim. Shake the triple sec and lime with ice for 12 seconds, strain over fresh ice, then top with NYLA slowly down the side. Do not stir. Lime wheel on the rim, baby dill pickle on a pick. No simple syrup here, the triple sec is doing that job. Too sweet? Push the lime to 1¼ oz.
The house NYLA-Rita: 2 oz NYLA, 2 oz tequila blanco, ¾ oz lime, ½ oz simple syrup. Same Tajín rim.
Half a sea salt rim so the drinker chooses. Fill a stemless wine glass with large ice, pour the spritz and lime straight in, one gentle rotation, then top with NYLA slowly down the side. No shaker on this one. Grapefruit half-wheel against the ice, dill sprig on top.
Add 1½ oz bitter aperitivo and drop the spritz to 1 oz. Lime and NYLA hold.
Dill salt rim. Shake the first three with ice for 12 seconds, strain over one large square cube, then top with NYLA slowly down the side. Do not stir. Candied ginger on a pick, dill sprig in the glass. Want it longer? Add 1 oz strong cold-brewed black tea to the shaker.
Add 1 oz gin, swap the elderflower for ½ oz St-Germain, and drop the ginger to 1¼ oz.
Dill salt 2 tbsp flaky sea salt to 1 tbsp fresh dill, chopped fine. Mix it on a small wide plate. Three of these four take it, so make it before you build anything.