Kornelija Skrinskyte On Making Connections With Local Ingredients And No-Waste Cocktails
BOCA Dubai made its debut at BANG, The Ritz-Carlton Bangalore, elevating the city's mixology landscape several notches higher
Kornelija Skrinskyte, originally from the small town of Plunge, Lithuania, balanced playing rugby and learning piano as a child. After moving to Copenhagen, she learned to navigate a new language and different jobs, eventually finding her love for working with people and hospitality. She then discovered a passion for creating drinks, and it became a way to connect with her Lithuanian roots, using local ingredients and flavours.
As the Assitant Bar Manager at BOCA Dubai, Skrinskyte loves using local ingredients to create drinks that aren't just cocktails but a way to form connections instead. We caught up with her in Bengaluru, during her visit for BOCA Dubai's debut at BANG, The Ritz-Carlton Bangalore, for an exclusive tête-à-tête.
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Tell us something about how you got interested in a career in drinks?
I was just waiting tables, but I found myself constantly watching the bartenders. I started poking them with questions whenever I could, really wanting to understand what went into it all. Then, this little gin bar next door would get crazy busy, and I'd be dragged to help. It wasn't just a job; it felt like there was a real artistry to it, and post that moving around venues and the idea of making a career out of something that felt so right, I just took hold.
How did your stint in Copenhagen get you started with using local ingredients and flavours in drinks?
Thinking back to my childhood in Lithuania, we didn't really try to use local ingredients, it was just how things were. We grew our own vegetables, foraged for berries, even had our own remedies. It was a natural part of life. But then, being in Copenhagen, I saw how seasonal ingredients were just connected with drinks that had a real sense of place, a story behind them. It just resonated with me as being more authentic, more genuine. So, when the opportunity to join BOCA came up, it felt like the perfect next step.
BOCA has the MICHELIN Green Star and The World’s 50 Best Restaurant Middle East & North Africa’s Sustainable Restaurant Award as well. What does it mean to work here?
Being part of BOCA means embracing a responsibility. It’s a challenging yet rewarding environment, demanding continuous professional growth to align with a team dedicated to high standards and guest experience. The opportunity to learn and expand my knowledge in such a distinguished setting is immense.
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What have you planned for your outing at BANG, The Ritz-Carlton Bangalore?
We are thrilled about spreading the word about our work. We are also looking forward to the takeover event and spending quality time with the team at BANG at The Ritz-Carlton, Bangalore. As part of the takeover, we are bringing four cocktails and a zero ABV mocktail, all created from locally sourced produce. Exploring the local markets and bars in the area is also on our agenda to try out the best of what Bangalore has to offer.
Can you tell us more about your efforts at local sourcing to create innovative cocktails?
Our approach to innovative, locally sourced cocktails begins right in our kitchen, which often yields surprising ingredient possibilities. Beyond that, I explore our immediate neighbourhood, market, and the region for inspiration, seeking unique ingredients and potential collaborations. In Bangalore, we spent our first day exploring the very colourful KR market, checking out the local produce and hearing stories on how the produce was grown. It's about seeing what's readily available and finding creative ways to weave it into our drinks.
How do you incorporate no-waste techniques into cocktail creations?
At our bar, we actively minimise waste by first tracking what we discard with a dedicated ‘waste officer’. Then, we creatively repurpose ingredients. For example, leftover fruit scraps become garnishes, and we explore using ingredients across multiple drinks or even infusing them into bitters. Our menu showcases these efforts. We also prioritise durable ingredients like black lime and pickles and utilise resources like coconut oil for multiple applications, ensuring a more sustainable approach to cocktail creation.
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What are some new trends you are seeing in the mixology and bar scene?
In the mixology scene, I'm observing a return to classic techniques and foundational knowledge. However, this is being coupled with innovative concept blending, all while prioritising the guest experience.