Acerola

Acid this sharp needs sugar just to become drinkable, which is how most of the crop is used.

Blended into juice, sweet milk is what turns a sour shot into an actual drink.

Piling one sour fruit on another sounds wrong until the acerola's own fruitiness comes through.

Floral sweetness softens an acid sharp enough to pucker on its own.

Green and cold cuts a fruit whose sourness would otherwise sit on the tongue too long.

Warm root against a fruit that is basically concentrated brightness with no citrus in it at all.

A neutral spirit lets the sourness stand with nothing competing for the front of the mouth.

A squeeze in place of lime; the acid is sharper and the brine barely notices the difference.

Bitter cocoa against a fruit sour enough to read as a raspberry coulis.