Pitomba

Sharpens an already tart fruit into something closer to a citrus than a berry.

Macerated briefly, the syrup that comes off it is used as its own cordial.

A regional spirit meeting a regional fruit; muddled it works exactly like a caipirinha lime.

Fat rounds off a fruit that is otherwise all thin skin and sharp juice.

Green and cold against tart juice, the combination reading like a very local mojito.

Warm root cuts through a fruit whose acid arrives fast and leaves just as quickly.

Two Brazilian acids side by side; the pitomba is softer and reads as the sweeter one.

Grapey tartness macerated into a clear spirit gives it a character it usually lacks.

Lactic chalk under a sharp thin-skinned fruit, treated like a grape on a cheese board.