Dominik Gobec - Brina and Vrt Beli Volk
Fridays are for making beautiful memories over cocktails.
We are already well acquainted with Brina, the cocktail and mixology festival that ensures an unforgettable leap into summer every year. This year, however, Brina will last for a full four days—from June 11 to 14—offering more than ever before. Dominik Gobec, a master mixologist known from Ljubljana's Vrt Beli Volk (White Wolf Garden) and Brina’s stand at Odprta Kuhna (Open Kitchen), revealed what treats are in store for us. So, how do you mix yourself an unforgettable summer? Dominik shares his advice...
Brina will be longer, better, and unforgettable this year, lasting a full four days. What are your expectations?
I expect Brina to definitively solidify its position this year as a serious regional cocktail and mixology festival, dedicated both to cocktail lovers and serving as a hub for those in the bar industry. Four days allow for a better entertainment program, more space for education, and higher-quality connections between guests, bartenders, and representatives of all the participating brands. The key is for the festival to move past being a one-day event and instead generate added value for Ljubljana, Slovenia, and the wider region.
The Brina Sunday Brunch on June 14 will take place at Vrt Beli Volk. What are you preparing?
We envisioned the brunch at Vrt as an epilogue to the entire festival—a lovely Sunday wrap-up where we can all say goodbye to this year's Brina, promise each other what we’ll add next year, and, of course, enjoy some great food and drinks. We’ll be preparing an open food buffet, "all-you-can-drink" light and refreshing cocktails, and we'll create that familiar atmosphere set to DJ beats. I just hope the Saturday night hangover won't be too brutal.
As part of Brina, we’ll be learning about the latest trends in cocktails and mixology. What are they, and how do you see them?
In recent years, I’ve personally been exploring the more fun side of cocktails and bar life again. There is more focus on substance and less on showing off knowledge, ingredients, and preparation techniques. I believe that bars with personality are becoming crucial for the era ahead. Guests are looking for stronger stories, not just a well-made drink. Today, that’s what decides whether you have a full bar or not; how many different techniques were used has taken a back seat.
When it comes to cocktails, trends are moving toward the idea that fewer ingredients mean an understandable, replicable, and consistent cocktail. There’s no more room for experiments that fail to impress a guest more than once. The knowledge and palate of our guests have also evolved.
I’m noticing the same trends abroad: cocktails that are honest, easy-drinking, and the kind that make a guest want to come back. That doesn’t mean they aren't complex. In the long run, this is good for us, and it’s also an indicator that we are thinking along the same lines as the best in the business.
Nowadays, even those of us with little to no experience like to try our hand at mixing cocktails. Do you have any advice on how to go about it so our cocktails turn out as best as possible?
I suggest starting at home with cocktails that have a small number of ingredients and a focus on flavor. A quality alcohol or spirit already has plenty of character and a refined profile on its own; to that, add one complementary ingredient, and then another that provides a contrast. Voila, the concept works.
You need to understand the balance between sweet, sour, and alcohol—that’s the foundation of almost every cocktail. I suggest sticking to tried-and-true classics and choosing simpler recipes, then gradually increasing the difficulty and bringing in your own creativity. One last piece of advice—don't forget to use high-quality ice.
How many years has Brina been present at Odprta Kuhna, and how do you remember the first one you attended?
What I remember most is the transformation of the Brina stand. It used to be a stand with various gins, and then four years ago, Lior and I redesigned it as a cocktail and mixology stand. That’s also when the idea to reshape the festival was born. It was important to me to bring this world closer to Ljubljana and offer them something more. I am grateful that today we are doing this for so many satisfied visitors. Of course, the first editions weren’t as polished as they are now, but the growth itself has been a beautiful journey.
Can you share an interesting behind-the-scenes fact from Odprta Kuhna that visitors don't get to see?
I can tell you something that visitors of Odprta Kuhna and Brina definitely don't know: every week at our bar, Vrt Beli Volk, we prep the cocktail ingredients for Brina, stockpile and store ice, organize the staff, and bring in decorations from the market... It’s a fantastic collaboration between Odprta Kuhna/Brina and a nearby city bar, which has been making sure for quite some time now that beautiful memories are made over cocktails on Fridays.
At Odprta Kuhna, we associate you with drinks, but what is your favorite thing to eat there? Do you like to experiment with something new every time, or do you stick to the tried-and-true classics?
Personally, I prefer to eat something high in protein—like fried chicken with fries, a good burger, or even some Asian food, because my Fridays are usually work-heavy from morning until late at night, and I wouldn't survive otherwise. But there’s truly something for everyone, which is the magic of Odprta Kuhna.
What is this year’s "Brina Cocktail" that you are serving at Odprta Kuhna?
It’s different every year. This year, it’s prepared with vodka, white chocolate liqueur, passion fruit, lime, vanilla, and prosecco. It's our twist on the globally successful Pornstar Martini cocktail. I believe it’s the best-selling cocktail at Odprta Kuhna to date.
