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Cocktails with Indian spices (chai, masala, jaljeera, kala khatta)

The flavours we grew up with at the chai stall and the gola cart make very good cocktails. This list has four groups. Chai brings warmth and a little bitterness to a rum toddy or a whisky old fashioned. Chaat masala gives a salty kick to cola, tomato juice or pomegranate. Jaljeera turns a plain gin or vodka soda sour and savoury, and it suits beer too. Kala khatta, sweet and tangy, lifts sparkling wine and soda. A pinch goes a long way, so add less than you think and taste.

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The drinks

Questions

I can't find kala khatta syrup. What can I use?

Look for it as a sharbat or gola syrup. Failing that, dark grape juice comes close: our Kala Khatta Vodka, which you can search for on the home page, uses 60 ml of grape juice, 15 ml of lime juice and a pinch each of black salt and chaat masala.

How do I stop jaljeera powder going lumpy?

Stir it smooth in a little liquid before the ice goes in. The Jaljeera Vodka Fizz mixes 1 tsp of powder into 30 ml of water, and the Jaljeera Gin Rickey stirs it into 20 ml of lime juice. Lumps stay lumps once the ice is in.

Can I make the chai ahead? Is there any raw egg?

Yes to the chai. Brew it strong and cool it fully, and it will keep in the fridge for a day. Only the Kala Khatta Brandy Sour here uses raw egg white, and its page gives chickpea water as a swap.

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