Kahii Bar in Sydney – Coffee Days Boozy Nights

Sydney’s cocktail scene is constantly evolving, and one of the most exciting trends in recent years is the rise of tea and coffee-infused cocktails. No longer just supporting ingredients, tea and coffee are now essential components, adding depth, complexity, and a fresh perspective to modern mixology.

One venue leading this movement is Kahii Bar, a Japanese-inspired cocktail haven located at 364 Kent Street, Sydney. Paying homage to its location’s past as a tea and coffee warehouse, Kahii seamlessly blends tradition with innovation, offering a refined drinking experience that evolves from day to night.

By Day: A Tranquil Kissaten Experience

During the daytime, Kahii channels the charm of a traditional kissaten (Japanese cafe), serving specialty coffee, artisan teas, freshly baked pastries, and a Japanese-inspired lunch menu. With its serene atmosphere, it’s the perfect escape from Sydney’s bustling CBD – whether for a quiet moment over matcha or a perfectly brewed pour-over coffee.

By Night: A Cocktail Bar with a Twist

As the sun sets, Kahii transforms into an intimate bar where bar manager Fumiaki Mitchell crafts inventive cocktails that highlight the rich, aromatic flavours of tea and coffee. The bar’s evening menu, curated by Executive Chef Taka Teramoto of Kuro, complements the drinks beautifully, offering a sophisticated blend of flavours. French wines and premium Japanese sake round out the diverse beverage selection.

What truly sets Kahii apart is its dedication to coffee and tea-based cocktails, pushing the boundaries of traditional mixology. Among the highlights of my visit were:

• Rum-Based Espresso Martini: A bold yet smooth twist on the classic.
• Matcha Green Yuzu Highball: A refreshing blend of matcha’s earthiness and bright citrus notes.
• MISO DISCO: The standout cocktail of the night. Inspired by a love for fermented foods and coffee, this drink was savory, floral, bold, and funky, reminiscent of the disco era. Made with miso vermouth, St-Germain coffee flower reduction, coffee absinthe, and coffee oil, it was an unforgettable sensory experience.

Let’s take inspiration from Kahii and start experimenting with coffee and tea in your own drinks! What are your favourite tea or coffee-based cocktails? I’d love to see more of these bold flavours appearing on menus everywhere.