When Italian chef Massimo Bottura of Modena’s Osteria Francescana––the No. 1 restaurant in the world according to prestigious ranking list The World’s 50 Best Restaurants––announced plans to debut an eatery outside of his native Italy, the world took note. This past February, within Dubai’s sleek new W hotel, Bottura opened Torno Subito, a bright and spunky restaurant inspired by the time the chef spent during the 1960s summering along the Italian Riviera.
It’s rife with seafood dishes like orecchiette cooked in burrata juice and creamed salted cod, and bar supervisor Manuel Mora devised a cocktail list that leans heavily on Italian ingredients, such as a blend of olive oils he uses in the Massimo Bond, a riff on the classic Dry Martini that calls for Bottura’s very own Villa Manodori Taggiasca extra-virgin olive oil.
Mora says he wanted to create a twist on the classic cocktail but with a much richer flavor and smoother delivery. So he turned to a process called nitrogen cavitation that induces rapid flavor infusion via “homogenizing cells and tissues using rapid decompression of gases.”
“I add nitrous oxide to the mixture of ingredients in the cream whipper, and the pressurized gas dissolves into the cells of the ingredients,” says Mora.
When the pressure is released, nitrogen bubbles from within the cells and expand, breaking the cell walls and ultimately releasing flavor compounds that easily dissolve and permeate the gin. Mora then blends that mixture with several Ligurian olive oils melted sage-infused butter and fat-washes the elixir for eight days.
However, to simplify the process, Mora devised an easier recipe for home bartenders. Named after both Bottura and James Bond––the iconic Martini lover––the Massimo Bond offers a sophisticated new way to look at the Dirty Martini.