Tucked quietly behind a tailor shop façade in the heart of Lima, Peru, Sastrería Martínez has long been a place where stories are stitched into every sip. This year, as the celebrated speakeasy turns three, founder Diego Macedo and his team have unveiled a bold new cocktail menu—one that threads together Peru’s textile traditions and its breathtaking biodiversity in each glass.
The new menu, launching for 2025/2026, is an homage to the country’s vibrant tapestry of regions and cultures. Macedo and his crew took to the road, visiting Cusco in the high-altitude Altiplano, Tarapoto in the lush Amazon, and Paracas on the southern coast—the ancient birthplace of Peruvian textile craftsmanship, where Paracas civilians wove their identity more than a thousand years before the Incas ruled.
The resulting cocktail list is divided into three geographical chapters: Costa (Coast), Sierra (Mountains), and Selva (Jungle). Each drink embodies the spirit of its region, like small woven patterns in liquid form.
Among the standouts is the fourth iteration of the beloved Mrs Martínez cocktail, a nod to the Costa. Built on a base of Peruvian gin Intira, it balances strawberry-infused Aperol, mandarin lime, blueberries, and bitter lemon—a bright, fruit-forward swirl reminiscent of a sea breeze tangled in beachside fruit stalls.
From the Sierra, Misminay is a tribute to the tiny textile-producing community nestled in Cusco. Herbaceous yet spirit-forward, this cocktail blends sanky (a cactus fruit echoing the tang of kiwi and the sweetness of prickly pear) with Eliseo limoncello, the latter made from citrus grown in the Sacred Valley’s Quillabamba district. It’s a drink that tastes like Andean slopes bathed in early sun, earthy and electric all at once.
Meanwhile, Kené channels the dense mystique of the Selva. Inspired by the intricate patterns of the Shipibo-Conibo people along the Ucayali River, this reimagined Prohibition-era classic uses Peruvian rum Cartavio Solera 12 Years Old, fat-washed with chestnut for a creamy depth. Amazon citrus distillate, prepped in-house with lemon, mandarin, and rugoso lemon, plus white vermouth made with mamey sapote, bring wild, untamed layers to every sip.
To celebrate this new chapter, Sastrería Martínez hosted a star-studded guest shift series in May, featuring bartending luminaries like Paul Aguilar and Maros Dzurus of Himkok (Oslo), Márcio Silva of Eximia (São Paulo), Franky Maldonado and Kevin Muñiz from Employees Only (New York), and Maycoll Tobon of Carmen (Medellín).
This is not just a menu—it’s a woven map of Peru, a journey through valleys, jungles, and coasts, all poured into a single glass. Each cocktail becomes a new stitch in Sastrería Martínez’s evolving tapestry of taste.
For more information, visit Sastrería Martínez on Instagram or head over to their official website textile-inspired cocktail menu.
Last year, Sastreria Martinez launched Collection 24/25, a cocktail menu that celebrated Peruvian produce through a mix of classic and unique serves.
