Absurdly Driven looks at the world of business with a skeptical eye and a firmly rooted tongue in cheek.

 

Whenever products emerge that make my mind twirl in wonder and grief, I think about the person or people behind the product.

Where were they when they thought it up? Whom were they with? And, on occasion, what were they on?

This last question is one that swirled around my soul after I witnessed the latest item being released by Starbucks.

It's called the American Cherry Pie Frappuccino and it's supposed to be a homage to the very core of Americana.

You might imagine it has cherries in it. But what if I told you that it has a pie crust not in it, but on it?

Instead of the plastic dome you normally get on your Frappuccino, this almighty concoction has a pie crust perched right over it.

Starbucks' press release to announce this explains that this quiet monstrosity has a vanilla cream base, cherry compote, vanilla-based froth, whipped cream, more compote, as well as the pie crust.

You might struggle with the press release, as it's all in Japanese. This is because this fine Frappuccino is only available in Japan between April 13 and May 16.

I only mention this, as you'll surely want to book your tickets to Tokyo as quickly as possible, in order to try this, well, thing that's supposed to mimic cherry pie and ice cream.

Should anyone be fortunate enough to try one of these, I'll be interested in understanding the point at which the crust starts to be eaten.

Do you focus on it initially? Or will that destabilize the straw? Do you wait until the end? Does it depend on how you like eating pies?

I know people who leave the crust until the very end. I also know people who want at least a little bit of the crust with every bite.

The Google translation does offer a delicious line: "It is such a Frappuccino that you can enjoy experiencing as if you are eating American cherry pie itself exactly, not just with taste but also with movement."

I feel sure this drink will fill many with movement.

Published on: Apr 6, 2017
The opinions expressed here by Inc.com columnists are their own, not those of Inc.com.