Cocktail of the Week: Bar Buca’s Ciocara

By Jordana Colomby

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Made with home-made tonic, The Ciocara is Bar Buca’s signature cocktail that you can now make in your own kitchen.

Written by Jordana Colomby

The Ciocara is bound to take your mixology skills to the next level. The perfectly balanced gin-based cocktail is a fresh and light blend of Bombay Sapphire Gin, fresh lemon juice, Pernod, grenadine, Spitz Genziana and a house-made tonic. It sounds difficult, but Bar Buca is sharing all their secrets and teaching you how to make their signature tonic in your own kitchen. With only five ingredients, you’ll be wondering why you haven’t been making your own tonic this whole time.


1.5 oz.  Bombay Sapphire Gin
0.5 oz. Spitz Genziana
0.5 oz. Fresh Lemon Juice
0.5 oz. House-made Grenadine
3 drops Pernod
2 oz. House-made tonic


Pour house-made tonic into a highball glass full of ice.
Separately, shake first 4 ingredients in a shaker with ice then stain over tonic.
Stir to mix all the ingredients (tonic and the first 4 ingredients)
Garnish with lemon zest

* Recipe is for 2 litres

Menu working: Ciocara- a small farmer and butchery town that includes flavours of anise and fennel into their cooking.

Bar Buca’s house-made tonic 

20g of Cinchona Bark (5 cloves)
2 Star Anise
1 tsp of fennel seeds
2 zests of lemon
2 zests of lime


Put all ingredients in a pot or container and add 2 litres of boiling water.
Cover with plastic wrap and let steep until room temperature. Then fine strain.