Wyndham Grand today launched Brew Parlor, a “happy hour with a jolt,” serving coffee-based drinks and cocktails developed with award-winning Chef Stephanie Izard (“the campaign’s chef de caffeine”) and mixologist Ivy Mix.
Wyndham Grand’s Brew Parlor is centered around cold-brewed coffee and aims to provide guests with an artisanal yet approachable drink experience.
Coffee and cocktails include:
- Five-Spice Shaken Iced Coffee with Thai chili, cinnamon, clove, star anise and sweetened condensed milk
- Cafe Olé with dark chocolate, brown sugar and ancho and guajillo chilies
- Biscotti Coffee with almond whipped cream and simple syrup made of star anise, fennel seed and orange zest
- The Impetus Spritzer with St. Germain, Canada Dry tonic and Cynar
- Spurred Ground with cold-brewed coffee infused with oloroso sherry, Italian vermouth, premium rum and amaro
- Initial Ascent with bourbon, crème de cacao, lemon, framboise and fresh raspberries
“As a chef, I’ve always put a lot of care into the coffee I serve, and I’ve worked with Wyndham Grand to find a coffee that is not only tasty on its own, but also serves as a base for creative flavors,” said Izard. The partnership with Wyndham Grand marks her first with a hotel company. “We are using ingredients from all around the world to expose people to different types of flavors.”
“We are elevating coffee-based cocktails beyond the traditional White Russian,” added Mix. “With all of the advancements in craft cocktails, we are able to create a unique menu using coffee and infused cold brew as ingredients.”
Brew Parlor will take place Monday through Friday at Wyndham Grand’s Brew Parlor pilot hotels in Chicago; Doha, Qatar; Shenzhen, China; and Istanbul, Turkey.
“The plan is to take learnings and get feedback from our guest at the pilot hotels and continue to roll it out internationally,” said Mark Anderson, vice president of food and beverage for Wyndham Grand. “The opportunities are endless.”