About
Zesty lime with clean sweetness and a bright finish. Australian twist on the limoncello tradition.
Cello Liqueur makes this by hand in Smithfield, in Sydney's west. The family behind it brought their recipe from Italy, passed down over four generations. Fresh local limes go into an infusion with pure sugarcane alcohol, and nothing artificial goes in with them.
The awards back it up. It took gold at the Beverage Testing Institute in Chicago in 2010 and bronze at the IWSC in London the same year.
Keep the bottle in the freezer and pour it over crushed ice after dinner. It also mixes well. Try it with mint and lemonade for a lime mojito, or with vodka and ginger beer for a lime mule.
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Bottles in the same key
Picked on Stef's structure profile.
