The job of creating cocktails for a nationwide chain must be hard enough. Trying to please corporate and managers without ever seeing an actual customer and finding out what they would actually like with their Red Robin burger.
Then fold in having to satisfy tie-ins and “synergy” must just add a whole new level of difficulty.
I imagine the discussion was, “tell the cocktail person that they need to use this brand of vodka and this brand beer and to use the can too ’cause the dishwasher costs are too damn high.”
On a side note, I like how they slyly add craft into the tag. It dresses up the Coors.
I would rather buy Paula Deen butter because these cocktails look absolutely gross.
