Whether it’s wild and wonderful milkshake sours or ice-cold Daiquiris, Mikey Agudelo has a taste for big and bold beverages, and he’s not shy of throwing in a splash of funky Victorian rum when he’s making them.
Born in Boston and now based in Melbourne, Mikey has spent time behind the bar at cocktail-forward spots such as the Emerald Peacock and worked with well-loved labels including Morris of Rutherglen, Patient Wolf and Dutch Rules Distilling Co. These days, you might catch him behind the bar during one of his rockstar shifts around town, but you’ll more likely run into him sharing his recipes on Instagram – often in a tiki glass if the cocktail permits.
Here’s Mikey with what he’s putting in his cocktails, and what’s cooling down in his fridge, right now.
As far as I’m concerned, the defining place to get a drink in Victoria is Seamstress, because who doesn’t love a perfectly hidden gem tucked away on Lonsdale Street. It’s moody and there’s so much history through those walls. It’s a place where I still go regularly for a knock-off and say hello to the team at the bar. If I’m hungry, I’m in the right place – their food menu is incredible. They focus on Asian-fusion tapas that I can chase down with a cocktail, beer or wine. Some nights, I’m diving into something spirit-forward, and others I might just be after a really good Daiquiri like their Golden Gun cocktail.
When someone hands me a drinks list, I look to see if there’s any rum cocktails that catch my eye. I then look to see what beers they have and if they’re quite crafty, then I’m in the right place. My personal preference when ordering a cocktail (and you may disagree with me on this) but I prefer the cocktail being made from scratch and not pre-batched. I totally understand the efficiency and consistency behind it all but during these times and the prices on cocktails, I’d like to see the theatrical side of the drink and the story behind it. Overall, I really think that service speaks louder than a menu being handed to me – it’ll show me what kind of personality this venue has.
The last three delicious Victorian things I drank were…
A nice cold Daiquiri using Jimmy Rum Navy Strength, which is distilled in Dromana. It’s my go-to drink after a long day of work, it’s an easy fix and super simple to make. It’ll take me 40 seconds to make in the beauty of my own home. And while I’m at it, shout out to Jimmy for distilling such great rum – I want it all.
The Cheeky Banter cocktail from Patient Wolf distillery, which is an awesome gin distillery in South Melbourne. If you know the Last Word cocktail, then the Cheeky Banter is basically the same but using all Australian spirits.
A frothy can of Good Land’s Smoovie Blue Heaven Milkshake Sour. There’s something about these milk bar-style beers that taste like ice-cream, and they pack a serious punch at 6.5% ABV. I can only have two of them before I get too full, but I love what Traralgon’s Good Land is producing.
My favourite place to buy booze is The Bitters Lab in Fitzroy. Angus is a legend and always down for great chats and bitter tasting. I mainly go there for vermouth and amari that you can’t really find anywhere else. Also, the massive range of bitters he has is too good. It’s just great to support these small boutique shops when you can, too.
My guilty pleasure in the fridge/drinks cabinet/at the bar is rum and gin. My back bar is loaded with rum and gin. A six-pack of beer in the fridge, preferably something crafty, and a beer glass in the freezer. Also, a bottle of Fernet-Branca for when friends come over.
The best change to the way people drink in Victoria in recent years has been the rise of curiosity and confidence. People aren’t just ordering the usual anymore. They want to know what’s in their glass, how it’s made, and if any local spirits or ingredients are being used. There’s a real shift toward local spirits, low-ABV options, and drinks with a story. I also see how social media can really boost the way people drink. We constantly see marketing having a major impact and getting customers through those doors.
I’d love to see Victoria distilling more rum! More of those funkier rums would be great.
Learn how to make cocktails at home and find out how Mikey does it at @cocktails_with_mike.