Sea Island Life Magazine Spring/Summer 2014 | Page 48

FAR LEFT AND RIGHT PHOTOS COURTESY OF RESTAURANT KELLY LIKEN; CENTER PHOTO BY JUAN PATINO

Colorado Campfire at Restaurant Kelly Liken uses
ice cubes melted in a meat smoker and refrozen.

Chris Barry at Sel Rrose and Station adds smoky
spirits and products to signature cocktails.

Restaurant Kelly Liken’s Smokey Michelada is
made with mescal and muddled jalapeño.

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restaurant. “You need the temperature to be
low because you want to generate smoke. If

Liquid Smoke

and you won’t get the smoke you want.”

the Best New Restaurants of 2013 by Esquire

The restaurant features a 24-foot open hearth

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smoked pork shoulder.

Bringing It Home

bologna and ham for the resort’s many resYork and bar manager and general manager

Islay scotch or mescals.
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48 SEA ISL AND LIFE | SPRING/SUMMER 2014

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