Swirl the khus syrup into a champagne tulip (so as to get the glazing). Blend ice, vodka, kiwi liqueur & the chilled thandai in a blender. Pour the blend in a tulip glass and garnish with a mint sprig & the slice of kiwi on the rim of the glass. Prost!! to all. This concoction was created during one of my blue days.

Mint sprig and a kiwi slice