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Joe

Ranzo

Riley

Sal

A Coffee Tour of Porthwarren

Background art by Choob, @Times New Homo on Twitter.

These drinks are inspired by a queer-cultural value I will describe as, for lack of better term, "multiculturalism." Though it's not quite the right word, I find that queer people often find inspiration from and practice solidarity with other marginalized people groups, and that empathetic solidarity with experiences one might not have lived is important to the queer experience. These drinks are inspired by the characters, but also by the statuses they may hold and stories they may have learned from.

NORTH AMERICA Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

SOUTH AMERICA Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

EUROPE Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

INDIA Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

AUSTRALIA Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

RUSSIA Lorem ipsum dolor amet mustache knausgaard +1, blue bottle waistcoat tbh semiotics artisan synth stumptown gastropub cornhole celiac swag.

Instructions:1: Mix pistachio orgeat and rosewater in your serving glass.2:While pulling your shot of espresso into the serving glass over the rosewater and orgeat, mix rose hips and milk and steam them together. The milk should get a very mild pink color. 3: Pour infused milk into the glass.4:Sprinkle shredded phyllo atop the drink for your garnish. and serve.

This drink originated from Riley's Iranian coworker, who brought in a slice of knafeh one day and explained the ubiquitousness of pisatchio and rose in Middle Eastern desserts. Her descriptions of fresh rosewater reminded him of the British rose hip tea, whose tartness they agreed would sit well between the earthiness of the pistachio and the lightness of the rose. They joke the creation is their "4000-mile drink," and whoever should try it would agree the journey is well worth it.

Rose Hip Knafeh Capp

A 4,000-Mile Cappuccino

Ingredients:-1 shot espresso (approx. 25 mL)-12 mL rosewater-12 mL pistachio orgeat-85 mL milk of choice-12g dried rose hips-Shredded phyllo dough

Instructions:1:Bring water to a boil. Transfer into cup and place the tea bag to let the tea begin to steep. You'll be serving the drink with the bag still inside.2:Add lavender flowers to a separate satchet. Let steep for four minutes.3: While the lavender is steeping, add vanilla to the milk. If possible, steam the milk.4: Add milk mixture to the tea and remove satchet of lavender after it has steeped.5:Serve and enjoy!

Sal first fell for lavender as a teenager, upon watching a documentary about the Lavender Scare. Living with a staunchly conservative family, Sal felt it a small, quiet act of resistance, as well as a comforting means of acknowledging her own queerness. Besides, she can't lie--it just plain tastes good. This drink is so named after the fog that rolls in over the water in the mornings, which Sal likes to watch with this warm drink in hand.

Lavender Fog

Porthwarren By the Sea

Ingredients:-350 mL water-1 Earl Grey tea bag-25 mL culinary lavender flowers-350 mL milk of choice-12 mL vanilla extract

Instructions1: In a double boiler, mix White Rabbit candy, white chocolate, and milk. Stir together until melted, and let cool.2: While the mixture is melting, whip the heavy cream to stiff peaks. Carefully fold in sweetenend condensed milk, then fold in cooled White Rabbit mixture. 3:Transfer to separate container and freeze for 3-4 hours.4:Serve with 1 shot espresso and 1 scoop White Rabbit ice cream.

The best part of life at sea? The food and drink your crewmates introduce you to, of course! One Lunar New Year, a Chinese shipmate introduced Ranzo to White Rabbit candies, which he would eat as a child with his while celebrating the New Year, and taught him how to make an ice cream out of it. Give or take a few additions, Ranzo devised this addictive drink afterward, and now has to limit himself to only making it on the weekends.

Lunar New Year Affogato

Calmer Seas Next Year

Ingredients:-1 shot espresso (approx. 30 mL)-200g White Rabbit candy-100g white chocolate-230 mL heavy cream-115 mL whole milk-25 mL sweetened condensed milk

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Instructions:1:In a chilled small cup (think of a shot glass), mix whole milk and heavy cream. Add chocolate syrup, orange zest, dissolvable tobacco, and white sugar.2:With a milk frother, whip the mixture until thick, approximately 90 seconds.3:Pour black cold brew over ice, and lay the cold foam over the top.4:Serve and enjoy! (Optional garnish: on top of the cold foam, serve with chocolate shavings and orange zest mixed with sugar.)

Despite the ready pack of cigs in his back pocket, Joe is always ready to snarkily remind his coffee-drinking friends of their dependence on the world's most common addiction. Riley devised this drink from behind the counter at the Bouy as a joke, asking him if perhaps he'd like his vice over ice instead. Much to Joe's chagrin, he very much did.

Cold Brew with Tobacco- Valencia Cold Foam

The Perfect Cuppa Joe

Ingredients:-230 mL cold brew (roughly 8 ounces)-80 mL whole milk-40 mL heavy cream-12 mL chocolate syrup-zest of half an orange-1/2 barspoon dissolvable tobacco-2 barspoons white sugar

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