Camu-camu

Practically inedible without it; the juice is sweetened before it is anything else.

Floral sweetness is the softer fix, used for the powder stirred into a glass of water.

Blended, sweet milk turns an aggressively sour berry into an actual drink.

Warm root against a sourness sharp enough to read as medicinal on its own.

Two Amazonian juice-bar staples, sharp fruit and bitter seed, built for the same cup.

Cold green against acid this loud; it is what keeps the drink from tasting only sour.

A neutral spirit lets the sourness stand alone the way a shrub cordial would.

A squeeze in place of lime, sharper and more astringent than citrus ever gets.

Blank cocoa fat against the sourest berry in the Amazon; sorbet logic taken to a bar.