Chus – Kee Recipe

Prepare glass rim

Combine 0.5 tsp chat masala and 0.5 tsp coarse salt or black salt on a small shallow plate. Run a lime wedge around the rim of a highball or Collins glass to moisten, then dip the rim into the chat masala–salt mixture to coat evenly. Set the glass aside.

If using a store-bought popsicle that's larger than the glass opening, briefly let it sit at room temperature for 1–2 minutes so it softens slightly and can be inserted without cracking the glass.

Fill a cocktail shaker halfway with ice.

Add 60 ml vodka, 30 ml Kala Khatta syrup, 15 ml fresh lime juice, and 10 ml simple syrup (if using) to the shaker.

Add 1 tsp chat masala to the shaker. Note: chat masala will add savory-tangy notes — if you prefer a subtler effect, use 3/4 tsp.

Shake vigorously for 10–12 seconds until the outside of the shaker is cold and the ingredients are well combined and slightly frothy.

Fill the rimmed glass with 1 cup cubed ice.

Strain the shaken mixture into the prepared glass over the ice, leaving about 2 cm of headspace for the soda.

Top the cocktail with 90 ml Sprite (or lemon-lime soda). Pour gently to preserve fizz and to create a bright, effervescent top layer.

Give the drink one very gentle stir (1–2 turns) to integrate the soda with the base without flattening the bubbles.

Insert the popsicle into the drink at a slight angle so it rests partly in the liquid and partly against the glass rim. As the popsicle melts it will drip sweet, tangy Kala Khatta flavors into the cocktail — if using a non–kala khatta popsicle, choose a complementary flavor like lemon, black currant, or mango.

Garnish the rim with a lime wheel or wedge. Optionally, sprinkle a very light pinch (a few grains) of chat masala over the top foam for aroma — be cautious not to over-salt.

Serve immediately with a straw and a small spoon for the popsicle. Advise guests to enjoy the popsicle as it melts into the drink for evolving flavor.