Indaco Charleston Reinvents Limoncello with Housemade Fruit Cellos

Bar Manager Tyler Moss experiments with seasonal, ingredient-driven fruit infusions beyond the classic citrus liqueur.

Apr. 3, 2026 at 7:03pm

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An extreme close-up photograph of a sliced fig half submerged in a pool of amber-colored liqueur, capturing the luxurious, velvety texture and rich, jammy essence of Indaco Charleston's housemade fruit cello infusions.Indaco Charleston's bar program experiments with seasonal, housemade fruit cellos that go beyond the classic limoncello.Charleston Today

At Indaco Charleston, Bar Manager Tyler Moss is expanding the traditional limoncello concept by creating a lineup of housemade, seasonal fruit cellos. Moss sources peak-fresh produce, then infuses it in high-proof neutral spirits for at least a month to capture the essence of fruits like fig, melon, and watermelon. The resulting cellos are then used as the base for refreshing spritz-style cocktails that highlight the unique flavors.

Why it matters

Limoncello is a ubiquitous Italian liqueur, but Indaco's innovative cello program sets the Charleston restaurant apart in the city's competitive cocktail scene. By tapping into local seasonality and a spirit of experimentation, Moss is creating a signature beverage program that ties back to tradition while also feeling fresh and personal to Indaco.

The details

Moss starts by sourcing peak-fresh fruit, then infuses it in a high-proof neutral spirit like Everclear or 100-proof vodka for at least a month. 'You never really know what's going to work until you try it. That's the fun part,' he says. The process differs from traditional limoncello, which relies more on the oils in citrus peels. With non-citrus fruits, Moss has to rely on the flesh, which requires more time and finesse to get the flavor profile just right.

  • Indaco Charleston's cello program has been running for several months, with new seasonal fruit infusions introduced regularly.

The players

Tyler Moss

The bar manager at Indaco Charleston who is leading the restaurant's innovative cello program.

Indaco Charleston

A Charleston, South Carolina restaurant known for its ingredient-driven Italian cuisine and cocktail program.

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What they’re saying

“Limoncello is such a classic, and we'll likely always have a version of it on the menu, but it also felt like a natural jumping-off point. Once you understand the base technique, you realize you're not limited to citrus.”

— Tyler Moss, Bar Manager

“The fig was definitely a surprise. I didn't expect it to come together as well as it did, but it created this really rich, almost jammy flavor that still felt balanced once we dialed in the sweetness.”

— Tyler Moss, Bar Manager

What’s next

Indaco Charleston plans to continue expanding its cello program with new seasonal fruit infusions, including an upcoming watermelon cello.

The takeaway

Indaco Charleston's innovative cello program demonstrates how a classic Italian liqueur can be reinterpreted using local, seasonal ingredients. By tapping into the spirit of experimentation, the restaurant is creating a unique beverage program that sets it apart in Charleston's competitive cocktail scene.