In Lima, American Prohibition comes back to life — but without dark alleyways or hidden signs tucked behind a laundromat. In Miraflores, all it takes is stepping through the door of an elegant tailor’s shop, among jackets and shirts draped on mannequins, spools of thread and bolts of fabric, to find yourself inside one of South America’s most compelling bars. Sastrería Martínez, ranked No. 33 in The World’s 50 Best Bars 2025, takes the classic speakeasy blueprint and recuts it through a distinctly Peruvian lens, thanks to the vision of Partner and Bar Manager Diego Macedo, layering local ingredients and aromas into the experience. One example is Trazo, a cocktail whose name refers to the line drawn on a dress pattern — the guide that shapes the final construction of a garment.
The Flavors Behind the Trazo Cocktail
The drink blends gin infused with cedrón, a fragrant herb widely used in Peru for infusions, prized for its essential oils. Its aroma evokes fresh lemon, while the palate brings herbal and balsamic notes. Supporting ingredients include quince, sorrel and Amazonian sachatomate. The first drives acidity with echoes of green apple and lemon. The second contributes a juicier sweet- and-sour dimension, somewhere between ripe tomato and citrus. Completing the structure are a panela syrup and a lime-and-seaweed cordial, made with algae gathered along Lima’s coastline, ingredients that extend the finish and add depth to the drink.
The cocktail recipe
Ingredients
- 45 ml Cedrón-Infused Gin
- 15 ml Quince and Sorrel
- 25 ml Sachatomate Extract
- 10 ml Lime and Seaweed Cordial
- 7.5 ml Panela Syrup
Method
Vacuum-infuse the gin with cedrón at 55°C for 1 hour. Prepare a quince extract and add sorrel flower using a cold-press extractor. Make a sachatomate extract. In a vacuum bag, combine sugar syrup, 10 g of lime peel and 5 g of seaweed native to Lima’s coastline, then vacuum-infuse at 55°C for 1 hour and 30 minutes. Cook 500 g of panela with 500 ml of water until a syrup forms. Batch all ingredients together and filter the cocktail. Pour into a mixing glass, stir, and serve in an Old Fashioned glass over a 5×5 ice cube.
Garnish
A reference to tailor’s chalk.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Sastrerìa Martinez
