East African Spritz, for the summer that begins

African coffee meets rum and orange.

We have written many times about how well coffee goes with alcohol, whether it is adding a little drink to coffee, such as Espresso Corretto, or a "heavy" winter recipe, such as Irish Coffee, or a light one. summer cocktails such as Siciliano or Espresso Tonic.

Spritz are the heart of summer - light, cool, digestive, they are always the beginning of a beautiful night or the fuel for sharing beautiful moments between friends. East African Spritz blends African coffee with rum, has a strong orange flavor and is served in a jug with lots and lots of ice - can you think of something better for a relaxed and beautiful summer afternoon?

What do youneed for East African Spritz?

450ml Coffee
120 ml Aged Rum
30 ml orange liqueur
Orange peels, for serving
Ice

How is East African Spritz prepared?

- Extract  coffee, ideally with the Pour Over method, having put ice in the carafe
- Mix the coffee with the ice, to cool well.
In the same jug, add the liqueurs and mix well
- Serve in glasses in which we have put ice cubes, but also orange peels.

Tips for delicious East African Spritz

- You can also use coffee extracted in a conventional filter coffee maker, but the extraction in a manual Pour Over machine always has a more aromatic effect.
- Of course, you can also use Cold Brew coffee, with excellent results.
- Do not use sugar, as alcoholic beverages will give the taste profile we need.
- You can use any aged rum and any orange liqueur we have available.
 - Enjoy responsibly: our drink has a strong coffee taste, but remains a cocktail, with a high alcohol content. Drink wisely and leave the steering wheel aside.
 - Use African coffees, fruity and with lively acidity, as their aromas fit perfectly in our cocktail.
 - You can also prepare individual portions, but serving in a jug intensifies the incidental situation!

BONUS: Two African coffees, ideal for an East African Spritz

Caffè Lab Etiopia Ana Sora: Single origin, 100% Arabica coffee from Ethiopia, from the Guji region, from a very high altitude farm. The cup is dominated by floral aromas and fruity notes, as well as a sense of sweetness that balances the lively acidity. The body is round and the aftertaste is persistent.

Caffè Lab Etiopia Bale Mountain: Single-origin, 100% Arabica liquid processed coffee from Ethiopia, from Bale Mountain Farm in Arsi. In the cup, it is a really elegant and delicate coffee, with floral aromas and cool notes of citrus and green tea at the end.

With spring at its peak and summer at our doorstep, all we need is a terrace, good company and a jug full of East African Spritz.