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Star chef Stephanie Izard and mixologist Ivy Mix have developed cold-brewed coffee drinks for Wyndham Grand's Brew Parlor launch at four pilot hotels worldwide, including Chicago.
Wyndham Grand hotels are cashing in on the global appeal of cold-brewed coffee by expanding their drink offerings. According to Mintel, cold-brewed coffee sales have reached $7.9 million in the U.S., a 115 percent increase over the past year. At Wyndham Grand’s newly launched Brew Parlor at pilot hotels around the world, including Chicago, coffee lovers can now enjoy cold-brewed specialties during happy hour. The drinks were developed in partnership with chef Stephanie Izard and mixologist Ivy Mix.
The condensed smooth flavor and minimal acidity of cold-brewed coffee, steeped in cold or room-temperature water, create a cocktail-friendly drink base.
Wyndham Grand’s “Chef de Caffeine” Stephanie Izard—the award-winning chef of Chicago’s Girl & The Goat and Little Goat—has developed several proprietary drinks for afternoon happy hour at Brew Parlor. Coffee serves as the base for her creative drink flavors.
New York-based mixologist Ivy Mix, co-owner of Leyenda in Brooklyn, has created cocktails like the Spurred Ground for Wyndham Grand’s Brew Parlor, offered Monday through Friday from 4 p.m. to 6 p.m. The cold-brewed coffee drink is infused with oloroso sherry, vermouth, premium rum and Amaro.
Stephanie Izard’s specialties include the Five-Spice Shaken Iced Coffee, featuring the flavors of Thai chili, cinnamon, clove, star anise and sweetened condensed milk.
Biscotti Coffee is another of chef de caffeine Stephanie Izard’s coffee drink recipes, served with almond whipped cream and a simply syrup flavored with star anise, fennel seed and orange zest.
In the Café Ole, Stephanie Izard combines the robust flavors of dark chocolate, ancho and guajillo chiles with brown sugar.
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