FUTURE ICONS is a global competition for bartenders with the ambition to create incredible drinks, and earn a place among the Icons.
Entries are open now, and close on August 31, 2026. For more information, get in touch with your local ambassador and visit futureiconsbybacardi.com.
After a week of shitty grey weather, the sun finally emerged from behind the clouds this weekend, so I took the opportunity to pop down to the thriving hospo area of Johnston Street in Abbotsford for a couple of Sunday afternoon bevvys. My destination was Mikey’s Bar, a new-ish little bartender-led joint with an all-day happy hour on Sundays (2pm-10pm) that hits you right in the cost of living.
Mikey’s Bar opened in March of this year and is owned and operated by Spencer Paul and Kristian Marshman, longtime bar professionals who met working across the road at Bodriggy Brewing Company. It’s the duo’s first venue of their own, and less than six months in, they’re operating with just one employee. At a time of tough trading conditions when corporate hospo seems more and more dominant, it’s especially nice to see self-funded, indie operators rolling up their sleeves and having an honest crack.
Wood panelling, royal blue floors, and orange plastic table lamps lend the place a late 60s vibe, offset by the 90s Midwestern indie rock on the playlist (Built to Spill — if you don’t know them, get around it). The big front windows let plenty of afternoon light into the front bar, and out the back a fully covered, heated and smoker-friendly courtyard is the perfect spot to settle in for a few. And while there’s no kitchen, you can order pizza from Rita’s across the road.
Plus, who doesn’t love an all-day happy hour? Options include draught lager and pale, a juicy barbera from MIA that’s perfect for quaffing, mulled wine if you prefer your red with sugar and spice (all of the above for $10), and even ‘Spressy Marts for $12. The rest of the cocktail list is well worth exploring, too, with approachable but carefully crafted numbers like a Spicy Marg made with Lao Gan Ma chili crisp that I think deserves modern classic status. The From Melbourne With Love, meanwhile, features Aussie whisky, honey, a splash of verjus for acid balance, and black walnut vermouth from local producer Saison (which seems to be the cocktail ingredient of the year).
Spencer loves his wine and American whiskey, a passion you can see in wines by the bottle like Ochota Barrels ‘Fugazi’ Grenache and backbar options a cut above your standard local watering hole. There’s a rare cask strength Maker’s Mark, for example, a delightful single cask reposado from Arette tequila and a bottle of Scarlet amaro from Japan that was hand carried back from the distillery.
Photos by Fred Siggins.
These personal touches, which the corporate guys can never replicate, are what makes bars like Mikey’s worth visiting.
And it’s nice to see a bar that’s just a bar. “We were finding that a lot of bars were becoming a bit more restaurant-y,” Kristian says. “It felt like neighbourhood bars were on the decline, people were turning smoking areas into dining areas, and we just wanted a bar to be a bar; affordable, accessible for everyone, but with really good drinks.”
With considerable competition on this stretch of Johnston Street, Mikey’s aims to fill a niche with a more relaxed atmosphere than other larger, louder venues on the strip.
“A lot of places around here have more of a party vibe and can get pretty loud and hectic,” he says. “We’re happy for people to let loose, but we also want people to be able to have a conversation.”
Over the last 10 years, Johnston Street has developed into one of Melbourne’s most vibrant hospitality areas, with venues like Dr Morse, Yulie Street Tavern and Bodriggy Brewing Company serving up tunes and tipples to the young and trendy of Melbourne’s inner north-west. But Spencer and Kristian have set out to do something a little different, offering a more relaxed and personal atmosphere than those large and often thumping venues — and I think they’ve nailed it.
Around The Bars
Tim Heuisler, James B. Beam Distilling Co. global ambassador, is conducting a series of masterclasses around Australia this month. The Melbourne session is happening on Monday, August 31st from 2:30pm to 4:00pm at The Waterside Hotel on Flinders Street, which might be a fun activity ahead of the Boothby Best Bars VIC awards night happening later that evening. Register for the Beam event here.
Kayla & Tayla. If you prefer your spirits made locally, also on August 31st Vic Distilled will be hosting a tasting of nine local distilleries plus a panel discussion moderated by Tayla Kendall with seven of the distillers and special guest Kayla Saito. Featured producers include Killik Rum, Brogan’s Way, Maidenii, Imbue, Bakery Hill, Stache House, Thirsty Group, Molly Rose, and Tano Spirits. Brogan’s Way Distillery in Richmond is the location, event running from 1pm-3pm. If you’re keen to attend, RSVP here.
The Boothby Best Bars VIC Awards is happening on Monday 31 August as well — invites to the awards are heading out today, so keep an eye on your inbox.
What’s Supp With That? The app Supp, used by venues and hospo workers in Melbourne to find rockstar shifts as well as permanent roles, has come under scrutiny this week in both The Guardian and the ABC for classifying workers as independent contractors. Is Supp contributing to the gigification of hospo work? Or is it a tool to make something that was happening anyway a bit better?
