The pandemic could not stop Carnaval. During lockdown, Aaron Diaz, the creative mind behind the only Peruvian bar ever to wind up in The World´s 50 Best Bars, designed an alternative way to deliver his bar magic: a cocktail box with all the ingredients to assemble drinks at home (ice included). They were fun and interactive: cocktails that evolve when the spirits mingled with unusual citric and roots. The bar's personal seal? Delicate garnishes: a marshmallow made with haba tonka or a toronja wedge covered with white chocolate. Now the Carnaval team (Diaz, Raúl Arcayo, the amazing ice chef who can design 20 types and shape of ice, and Jota Benitez, the wise man of artisan pisco) can imagine again what it is to have customers at their bar, a  place full of magic and art: the unique creations of the Coctelería Conceptual movement in craft glasses and dishes designed by contemporary Peruvian artists.