Starbucks barista has meltdown over Unicorn Frappuccino
SEATTLE, WA (AP) — A Starbucks barista has taken to social media hoping to make orders for the coffee chain’s much buzzed about Unicorn Frappuccino disappear.
Starbucks’ entry into the unicorn food craze was released Wednesday and its popularity was too much for 19-year-old Colorado barista Braden Burson. He posted a video on Twitter after his shift complaining that it was difficult to keep up with orders for the drink and he’s “never been so stressed out” in his life.
The Unicorn Frappuccino is a sweet and sour pink and blue cream swirl topped with what Starbucks calls “fairy powder.” Burson says in the video that a day of making the treat left him with sticky hands and residue from the drink stuck to his clothes and in his hair.
Burson tells The Associated Press that he didn’t think his rant would get this much publicity and he didn’t intend to “downgrade” the drink.
“It’s a great drink. But it is difficult to make when there are like 20 fraps all at once both front and drive thru,” he wrote in a Facebook message.
Starbucks said in a statement Thursday that the popular reception of the drink has “exceeded everyone’s expectations.” It added that it is reaching out to Burson “to talk about his experience and how to make it better.”
Burson said he hadn’t heard from the company as of midday Thursday.
A few of us here at FOX 24 decided to try the Unicorn Frappuccino, because what could go wrong? Well, I’ll tell you.
Though it was pretty, the contents were truly haunting. The flavor alternated from mango to vanilla to super sour, leaving a sweet belly like nobody’s business.
But do you want to know what is even scarier than the awful, alternating taste? The 16.oz grande size of the Unicorn Frappuccino contains 59 grams of sugar!
That is the equivalent of 12 teaspoons of sugar. Not to mention the 410 calories, 62g of carbohydrates and the 45mg of cholesterol.
For a Starbucks drink with no coffee, do yourself a favor – buy something else.
— Tim Renaud (@FOX24Tim) April 19, 2017