Not many people understand real, proper flavour quite like chefs and bar managers. And not many Sydney chefs and bar managers can compete with Alex Prichard and Matty Opai. The respective culinary director and bar boss duo have been keeping plates and glasses full at Bondi’s legendary Icebergs for some years now and decided it was time to embark on a little side hustle of their own.
That side hustle is Chell-Oh!, a trio of kickass liqueurs that take a no-holds-barred approach to their star ingredients. (And a fun, Pantone colour universe meets periodic table of elements approach the labels.) First up, a killer Limoncello that’s fleshy and zesty and gets the sweet-sour balance just right, free of preservatives or stabilisers and full of real-deal personality. The Yuzucello follows in similar footsteps, harnessing the might of Australian-grown yuzu to the fullest with its mandarin-like/grapefruit-esque edge and the bittersweetness of brown limes and lemon pith. Glory be.
Caffè is the last but not least of the bunch, a coffee liqueur that – thank heavens – doesn’t overdo it on the sugar front and captures all the richness and chocolatey depth and velvety realness that you could ask for. You want it in your Espresso Martinis. You want it on your affogato. You want it over ice after dinner. You just want it. Trust.