Elderberry

Pectin and malic acid from the apple, colour and tannin from the berry.

Not optional. Raw it is unpleasant and mildly poisonous; cooked with sugar it is a cordial.

Eugenol runs with the musky note and turns a hedgerow berry into a winter drink.

The berry is tannic rather than sour; citric acid is what makes the syrup drinkable.

Warm aldehydes over musk; it is the reason every elderberry recipe smells like a cold remedy.

Same hedge, same fortnight. The blackberry supplies the sugar the elder never has.

Tannin and iron; a reduction of the berries does what a bought jelly cannot.

Fortified sugar over a winey tannic fruit; the two read as one very old bottle.

Both hedgerow resins; together the sauce tastes like the wood the deer came out of.

Cocoa tannin and berry tannin stack instead of clashing, once the sugar is in.

Two British hedgerow flavours distilled apart and reunited over ice.

Earth under tannic fruit; the pigment and the geosmin come from the same landscape.