KhasKhus: White Rum Base


  • 300 ml Khus Syrup
  • 250 ml Crème de Menthe
  • 500 ml White Rum
  • 5 Tablespoons Lemon Juice
  • 2 Green Chillies,slit and deseeded
  • 500 ml Soda

Directions: (For 10 servings)

Mix the khus syrup with the lemon juice. Add the green chillies. Let steep for a few minutes. Remove, then add the crème de menthe and white rum. You can either pour over crushed ice into individual glasses and top wit soda, or make it in a jug.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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