East-African Spritz

• 2 ounces Rwanda Buf Cafe from Detour Coffee Roasters*
• 13 ounces water
• 7 ounces ice
• 16 ounces coffee
• 4 ounces aged rum
• 1 ounce Arancello
• Orange peel, for garnish

1. Brew coffee using a pour-over brewer, with ice in serving carafe.
2. Combine ingredients in a chilled pitcher.
3. Stir.
4. Serve over ice in a straight-sided old-fashioned glass with a twist of orange peel.

detour coffee, water, coffee, aged, arancello, orange peel

Taken from www.foodrepublic.com/recipes/east-african-spritz-recipe/ (may not work)