Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10 — that is today! —, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter, visit diplomaticoartisansoftaste.com.
Welcome to our end of year series of interviews with the people behind the award-winning bars from this year’s Boothby Best Bars Awards program. Next up is Jacob Cohen, general manager of Savile Row in Brisbane, winner of the 2025 All Time Great Queensland presented by Club Suntory.
When it comes to Brisbane cocktail bars, few have been as consistent busy and performing at the top level for as long as Savile Row. First opening in 2017, this year at the Boothby Best Bars QLD Awards the award-winning team took home both the number four spot on the Top 30 list of the best bars in Queensland, as well as the 2025 All Time Great Queensland presented by Club Suntory.
The All Time Great award goes to a bar which not only places high on the Top 30 list, but to one that has been trading for seven years or longer. In other words, it’s a bar that has become an institution in the local bar scene. That’s an apt description for Savile Row: it’s an industry favourite, the cocktail list is always smart and inventive, the team is well-drilled, and they’ve got loads of whisky.
Sounds pretty good to us. Below, general manager Jacob Cohen talks to us about what he thinks makes Savile Row the bar that it is, what they look for in their bartenders, and how they’re going to address the challenges and opportunities that 2026 will bring.
BOOTHBY: In your opinion, what is it about your bar that resonates with the bar industry?
JACOB COHEN: Savile Row resonates because it strikes a rare balance: serious craft without the pretence. The industry recognises the level of detail that goes into our drinks, our training, our sound, our lighting, and the way we build culture but they also see that guests walk in and simply feel welcomed and looked after. It’s the blend of precision and warmth. We obsess behind the scenes so the guest never has to think about it. I think other bartenders and operators respect that duality, because they know how hard it is to maintain after eight years of trade.
BOOTHBY: How do you describe your bar to people who are only just learning of it?
JACOB COHEN: Savile Row is a cocktail and whisky bar tucked away in Fortitude Valley equal parts escapism, curiosity, and genuine hospitality. It looks glamorous at first glance, but the energy is relaxed and human. We specialise in whisky, cocktails, and music that sets the tone without ever overwhelming the room. People often say it feels like stepping into a little oasis away from the hustle and bustle of the Valley.
BOOTHBY: What’s the most popular classic cocktail ordered at your bar?
JACOB COHEN: The Espresso Martini is easily our most-ordered classic. It’s the drink people default to when they want something familiar, fun, and consistently well-made. Close behind are Margaritas, which have become a staple for guests who want brightness, balance, and a bit of energy in the glass. The Old Fashioned and Martini still hold strong, but Espresso Martinis and Margaritas lead the charge week after week.
BOOTHBY: Can you describe the attributes you look for in a bartender at your bar?
JACOB COHEN: Technical ability is important, but it’s not the first thing I look for. The core attributes are curiosity, humility, and care.
I want bartenders who genuinely like people (sounds silly but it’s rarer than you think), who listen, who stay calm under pressure, who are hungry to learn, and who understand that hospitality is a craft built over many thousands of repetitions. Precision without pretence. That’s the standard.
BOOTHBY: What rough percentage of the sales mix is cocktails?
JACOB COHEN: Cocktails sit at roughly 60–65 percent of our sales mix, depending on the season and day of the week. Whisky, wine, and premium spirits make up the balance.
BOOTHBY: How are you finding business in a general sense — are people spending like they did a year ago? Better or worse?
JACOB COHEN: Spend has become more intentional. People are still going out, but they’re choosing carefully. Fewer stops, more meaningful experiences. Compared to a year ago, I’d say spending is slightly softer on the casual nights, but stronger on the nights when guests have made the decision to treat themselves. Value, consistency, and trust matter now more than ever.
BOOTHBY: What’s the biggest challenge the bar faces as a business over the next year?
JACOB COHEN: Cost pressures across the board. Labour, rent, produce, spirits, and the general tightening of discretionary spending. The challenge is maintaining a high standard without pushing prices into uncomfortable territory for guests. At the same time, keeping staff engaged, trained, and rewarded in a competitive labour environment is an ongoing balancing act.
BOOTHBY: What gives you hope and optimism as a bar operator for 2026?
JACOB COHEN: The talent coming through the industry. There’s a new wave of bartenders and operators who care deeply about hospitality. Not just the photos, not just the trends, but the craft and the guest experience. And guests are becoming more educated and appreciative of quality. People still want connection, storytelling, and places that feel genuine. When you build a venue around those pillars, there’s always a reason to be optimistic.
Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter, visit diplomaticoartisansoftaste.com.
