The syrup behind jallab is traditionally smoked with incense (bakhour), which gives the drink its faint smoky note under the dates, grape molasses and rosewater.
Jallab is a dark date- and grape-molasses syrup diluted with cold water and rosewater, poured over crushed ice and topped with pine nuts and raisins. Street vendors in Beirut sell it from big glass jugs, especially through the hot summer months and Ramadan evenings.