This recipe was inspired by the late Dick Bayly, who was the proprietor of the Hotel Morey. When asked what was in one of his special cocktails he would inevitably say, “Good stuff, kid.”...
I heard wistfulness in his voice, as if he too longed for a slug of the good stuff, as if a little brown whiskey was what awaited him, after quitting the white-on-white confines of Vongerichten-land.
