Mulberry and Rose syrups are a part of the Lebanese syrup tradition, and boy do they make delicious sips! Syrups dissolve readily in any liquid, making them the perfect way to bring big flavor to your glass.
My sister has pointed out to me, more than once, that I have not shared enough beverages, adult and otherwise, with you.
She notices this because she is, proudly and rightly so, the family mixologist. Back in the day with our Chicago parties, she was always the one to shake and stir and pop the cork and serve. And, at times, over-serve. Thank you Peg!
For her, our excitement over the Lebanese tradition of natural syrups (and it’s a strong, fabulous tradition, part of the mouneh, Lebanese preserving) resides in how these syrups, in all of their delicious dissolvable glory, flavor a drink. In other words, Hey Maureen, they’re great but enough already with the Mulberry Brussels Sprouts. Let’s raise a glass, sista!
When we took our maiden voyage to Lebanon in 2012, Peggy was mesmerized by the syrups we found and started talking then about how I could make drinks recipes with them for you.
I agreed! I was ready! I think that what happened in the lag-time between then and now is what happens whenever sister walks into the room where anything even remotely party-like is happening (such as: dinner). I defer entirely to her at the bar. She delivers, always, with something delicious, refreshing, different. Her Bloody Mary’s are legendary. Bourbon slush? Surely. Peg could write the definitive field guide to Italian Aperol and Campari. Her replication of the divine basil-infused cocktail we were served at a tiny hole-in-the-wall but unforgettable restaurant in Rome has brought my mom and me to tears with mouthwatering nostalgia.
She and her sips simply make the party in ways the food alone does not.
Ever since we started offering Lebanese Mymoune Mulberry and Rose syrups at Maureen Abood Market.com, Peg has been all about the delicious drinks they make. She has done plenty of “recipe testing,” and when she lands on a concoction she likes, she calls me up to come taste. I don’t say no.
I get to learn about the nuances of what we’re tasting and why, what she knows (which is invariably a lot) about the makers of the various ingredients, how much of each element should be used, whether it should be shaken or stirred. It’s the whole sister-lovin’ package.
So I present to you a few of the favorites Peg has nailed for all of us with Lebanese syrups, bursting with our unique Lebanese mulberry fruit flavor, or subtly (super subtly) enhanced with rose. Peggy would never bring us a perfumey rose drink, or any drink that wouldn’t tempt her to over-serve everyone.