Batch Gastropub: Drinking for Science

Categories: Booze Hound

Zachary Fagenson
Old-fashioned scientific testing.
Kevin Danilo does a good job keeping his chin up as work continues inside the 5,300-square-foot space in Brickell that will in a few months open as Batch Gastropub.

See also: Batch Promises Brickell a Real-Deal Gastropub

Early on in construction, he and partner Jerry Flynn, who formerly worked for Surfcomber owner Kimpton Hotels, had to spend about $30,000 on sand to level the restaurant floor per code inspectors' orders.

Yet there have been drops of pleasure along with the pain during the opening process.

Image courtesy Batch Gastropub
A rendering of Batch.
On the lounge level of Brickell's Hampton Inn and Suites (Batch is on the hotel's ground floor), Danilo pulls a half-dozen small glass jars from a green reusable Publix bag and sets them on the table. Each is about one-third full of an amber-brown liquid -- barrel-aged old-fashioned. The recipe, so far, includes bourbon, an orange liqueur called Creole Shrubb, dehydrated orange peels, maraschino cherry liqueur, and Angostura bitters.

It's all sealed inside an American oak barrel, which is where the fun begins.

"The barrel softens up the whiskey or bourbon," Danilo says. "You're also able to take some cordials, marry them, and barrel-age them."

One jar is the "control," from a just-mixed old-fashioned. The next is filled after the drink has aged two weeks, four weeks, and so on until it reaches two months.

"Six weeks is considered ideal for barrel aging," Danilo says as he pours little shots on a Friday at 1 p.m. There's also homemade root beer and tonic water, for patrons who might want something lighter or nonalcoholic.

The fresh batch and two-week-old one are raw. There's a sting of alcohol and the concentrated sweetness of orange and cherry. The two-month-old is far smoother but also has the mellow scent of a lumber yard.

The six-week drink is Goldilocks -- just right. We mix it with the two-month-old, and Danilo jots down a note on his iPhone to pull a drink at seven weeks and see if it's anything similar.

The plan is to be open in mid-fall. On a recent weekday inside the stuffy concrete space, a crew lays hardwood flooring.

Zachary Fagenson
Co-owner Kevin Danilo says Batch should open mid-fall.
The two didn't plan on doing a full buildout, but it gives them the chance (with significant expense) to take a risk and do it their way. Batch will offer an indoor/outdoor bar, and the front half of the restaurant will be booze-oriented. That means high-top and communal tables, with lots of TV screens. The back will be primarily for traditional dining.

"We want it to be comfortable," Danilo says. "We want to make sure what we're building is what people want."

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Location Info

Batch Gastropub

50 SW 12th St., Miami, FL

Category: Restaurant

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BatchMiami 1 Like

Zach, a huge thanks from the entire staff at Batch Gastropub for taking the time to come do some research with us and give us some opinions! It was a pleasure talking beer and doing a little cocktail science, we hope you enjoyed the tasting process as much as we did creating the drink.Your input was definitely valued and when you see our drink menu we hope you'll take pride in knowing you were a part of it.

Batch should be open late fall/early winter and will be exploring modern mixology while featuring a chef driven menu focused on locally sourced ingredients. Check us out at or on social media @batchmiami. Whether you like bars or restaurants, we're working 24/7 to create a place that will feel like home; so everyone, feel free to stop by at any time for a walk-through and to meet the family!


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