A collection of contemporary gins that challenge the boundaries set by more traditional gins. Each NAVABI formula is a sensory canvas, a masterful blend of the highest quality and boldest innovation. Unique combinations with the aim of arousing emotions and delighting the senses.
EXTRAVAGANT AND APHRODISIACAL
NAVABI Nº1 RAW CACAO GIN is a delightfully smooth gin with an intense flavor of cocoa and hints of dark chocolate. With an extravagant and aphrodisiacal character, it surpasses the limits of more conventional gins without sacrificing its identity as a London Dry-style gin.
NAVABI Nº1 is crafted in a single distillation process without blends or infusions, where cocoa and juniper are the true protagonists of a very balanced gin with clear memories of the other botanicals with which it is distilled.
ROSÉ, NOT PINK
NAVABI Nº2 – GIN ROSÉ is a London dry gin distinguished by its intense aroma and flavor, the result of an exquisite combination of spicy and fruity botanicals during the distillation process.
It inherits its name from the vibrant color of the botanicals before distillation, an intense pink generated by natural pigments from spices like pink pepper, flowers like hibiscus, and red fruits like strawberries, raspberries, or blackberries.
NAVABI ROSÉ, like any London dry gin, is crystal clear, not pink. It offers sweet and fruity notes, despite being predominantly dry as it contains no sugar or sweeteners.
With a 43% alcohol by volume, the intense aroma of pink pepper and red fruits prevails in cocktails and gin and tonics, where its pure and soft aromas create an intense sensation of pleasure.
BREAKING THE LIMITS OF THE CLASSIC GIN & TONIC
AL ROJO VIVO
A dry, fresh, and highly aromatic cocktail, perfect for sipping as an appetizer before a meal. You’ll need the following ingredients:
- 5 cl of NAVABI Nº2 – GIN ROSÉ
- 20 cl of tomato juice
- 5 pink peppercorns
- 1 fresh slice of lime or lemon
Fill a low and wide glass with large ice cubes. You can also use a balloon glass or a similar glass.
Pour in the gin and tomato juice, and stir until perfectly mixed.
Garnish with the slice of lemon/lime and use the pink peppercorns as decoration along with a sprig of fresh rosemary.
CHOCO TONIC
Before mixing this gin, we recommend you try it alone with ice. Pay attention to the explosion of aromas and flavors that confirm this is no ordinary gin.
Like any good gin, its best use is in a quality gin and tonic, where the flavors of cocoa and juniper persist perfectly in combination with tonic, which should ideally be as neutral as possible.
NAVABI Nº1 calls for ice and a thin slice of orange, likely because the sweeter citrus pairs perfectly with chocolate.
But this adult pleasure can also be combined with the freshness and softness of fresh strawberries and raspberries, enhancing the freshness in any mix.
For lovers of drier, more herbaceous gins, fresh peppermint will work wonders by enhancing earthy botanicals and moderating the sweetness that everything smelling and tasting of cocoa instills in our brains.
Preparation:
- Quality ice in a balloon glass.
- 5cl of NAVABI Nº1 – CACAO GIN
- 20 cl of Fever Tree Mediterranean Tonic
- Garnish with strawberries, raspberries, or a fresh mint leaf.
A collection of contemporary gins that challenge the boundaries set by more traditional gins. Each NAVABI formula is a sensory canvas, a masterful blend of the highest quality and boldest innovation. Unique combinations with the aim of arousing emotions and delighting the senses.
EXTRAVAGANT AND APHRODISIACAL
NAVABI Nº1 RAW CACAO GIN es una ginebra deliciosamente suave con un intenso sabor a cacao y toques a chocolate negro. De carácter extravagante y afrodisiaco supera los límites de las ginebras más convencionales sin sacrificar su identidad de ginebra estilo London Dry.
NAVABI Nº1 se elabora en un único proceso de destilación sin mezclas ni infusiones, donde el cacao y el enebro son los verdaderos protagonistas de una ginebra muy equilibrada con claros recuerdos al resto de botánicos con los que se destila.
ROSÉ, NOT PINK
NAVABI Nº2 – GIN ROSÉ is a London dry gin distinguished by its intense aroma and flavor, the result of an exquisite combination of spicy and fruity botanicals during the distillation process.
It inherits its name from the vibrant color of the botanicals before distillation, an intense pink generated by natural pigments from spices like pink pepper, flowers like hibiscus, and red fruits like strawberries, raspberries, or blackberries.
NAVABI ROSÉ, like any London dry gin, is crystal clear, not pink. It offers sweet and fruity notes, despite being predominantly dry as it contains no sugar or sweeteners.
With a 43% alcohol by volume, the intense aroma of pink pepper and red fruits prevails in cocktails and gin and tonics, where its pure and soft aromas create an intense sensation of pleasure.
BREAKING THE LIMITS OF THE CLASSIC GIN & TONIC
A dry, fresh, and highly aromatic cocktail, perfect for sipping as an appetizer before a meal. You’ll need the following ingredients:
- 5 cl of NAVABI Nº2 – GIN ROSÉ
- 20 cl of tomato juice
- 5 pink peppercorns
- 1 fresh slice of lime or lemon
Fill a low and wide glass with large ice cubes. You can also use a balloon glass or a similar glass.
Pour in the gin and tomato juice, and stir until perfectly mixed.
Garnish with the slice of lemon/lime and use the pink peppercorns as decoration along with a sprig of fresh rosemary.
Before mixing this gin, we recommend you try it alone with ice. Pay attention to the explosion of aromas and flavors that confirm this is no ordinary gin.
Like any good gin, its best use is in a quality gin and tonic, where the flavors of cocoa and juniper persist perfectly in combination with tonic, which should ideally be as neutral as possible.
NAVABI Nº1 calls for ice and a thin slice of orange, likely because the sweeter citrus pairs perfectly with chocolate.
But this adult pleasure can also be combined with the freshness and softness of fresh strawberries and raspberries, enhancing the freshness in any mix.
For lovers of drier, more herbaceous gins, fresh peppermint will work wonders by enhancing earthy botanicals and moderating the sweetness that everything smelling and tasting of cocoa instills in our brains.
Preparation:
- Quality ice in a balloon glass.
- 5cl of NAVABI Nº1 – CACAO GIN
- 20 cl of Fever Tree Mediterranean Tonic
- Garnish with strawberries, raspberries, or a fresh mint leaf.
