This iced-coffee cocktail should be served with lots of ice.
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For the cold brew coffee, coarsely grind the coffee beans and place in a glass jar/jug. Add the water, mix and leave for 12 hours or overnight. Strain the coffee mixture, using a sieve and a coffee filter paper or a clean muslin cloth. Store in a clean jar in the fridge until ready to use. Keeps for up to a week.
Fill a highball with ice, add the Tequila, Disaronno and cold brew, stir. Add a long strip of orange zest and top up with soda water.
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