The newly revamped Harry Denton's Starlight Room is now the place for a drink with a view. Bar manager Joel Teitelbaum has created a menu for drink aficionados and novices alike. His Smokey Local could convert even a non-whisk(e)y drinker. Artful layers of rye, sherry and maraschino are finished with a hint of peaty Scotch for a shockingly light whiskey cocktail.
1½ ounces whiskey, preferably Russell's Reserve 6-Year-Old Rye
¾ ounce manzanilla sherry
½ ounce Sangue Morlacco Luxardo
½ ounce Scotch, preferably Ardbeg 10-Year-Old
In a cocktail shaker filled with ice, combine the whiskey, sherry, Luxardo and Scotch. Stir. Strain into a cocktail glass and garnish with the lemon peel. Serve.