Before the Coffee Gets Cold is Kahii’s hot coffee cocktail with a time limit

Here’s a coffee cocktail that comes with a time limit.

The drink takes its cue from “Kawaguchi’s film, Cafe Funiculi Funicula,” says the drink’s creator, Judith Zhu. “Time travel that only lasts until the coffee goes cold. Served hot.”

Before the Coffee Gets Cold

Ingredients:

• 40ml Sobacha Maker’s Mark
• 15ml kuromitsu syrup
• 5ml burnt coffee distillate
• 60ml hot water
• 60ml Hokkaido cream float

For the burnt coffee distillate:

• ground Vittoria coffee
• Alkira handmade vodka
• water
• butter

Method:

1. Build the Sobacha Maker’s Mark, kuromitsu syrup and burnt coffee distillate in a coffee ceramic.
2. Top with hot water.
3. Float the Hokkaido cream on top.
4. Garnish with grated dark chocolate.

Recipe by Judith Zhu with Flynn McLennan at Kahii, Sydney.