Patrick Service has been educated in the restaurant business since childhood as a member of the Las Casuelas culinary family.
And his exactitude for measurements comes in very handy when making his favorite cocktail, the Negroni.
The Negroni is a traditional Italian cocktail using aged Italian vermouth and Campari as the central ingredients to create sophisticated, yet fresh, beverages to sip.
The Negroni can be as complex as it is simple, and is usually an acquired taste.
“It’s about the perfect balance…sweet, bitter, tangy…the richness,” says Service, the son of Patty Delgado Service, who owns Las Casuelas Terraza in Palm Springs. Patrick’s grandparents, Florencio and Maria Delgado, founded Las Casuelas 55 years ago in Palm Springs.
“Its creation is also an exact and precise art with the success of the drink in its execution,” he adds. “The measurement, the pour, even the stir technique can make all the difference in taste.”
Service, a managing partner at Appetito in Palm Springs, hopes to create several Negroni from June 2-8 when the restaurant participates in Negroni Week presented by Imbibe and Campari.
Bars across the country will be mixing up Negroni cocktails and donating a portion of the proceeds to charity. Appetito will give $2 to Desert Aids Project for every Negroni cocktail purchased.
“Desert Aids Project is a great cause to raise awareness and funds for and pouring Negroni’s is a fun way to do it,” says Service.
Open just shy of three months, Appetito has blossomed into a hip local dining and upscale pub phenom. Appetito’s menu combines Italian staples with fresh, local ingredients to enhance flavor and entice guests to try an updated twist on old-style recipes.
Appetito offers two “Happetito Hours” from 4-6 p.m. and 9 p.m. to close everyday, and the Negroni Bar offers several variations.
- Americano- vermouth, Campari and seltzer
- Boulevardier- vermouth, Campari and whiskey
- Negroni Sbagliato-vermouth, Campari, and prosecco
- Negroni- vermouth, Campari, and gin
“The Negroni is a good aperitif (served before) as well as a digestif (served after) to compliment a meal,” Service says. “It’s a good everyday cocktail choice.”
Make it Yourself
You can also try this recipe at home…just be careful to keep with the 1:1:1.5 ratio that Service has perfected.
- Approximately ½ ounce Campari
- Approximately ½ ounce vermouth (Service’s absolute favorite: 1786 Antica Formula)
- Approximately ¾ ounce prosecco (Italian sparkling wine)
- Lemon (zest and garnish)
Using a “coupe” or a flute, pour equal amounts of Campari and vermouth. Top with prosecco. For a zesty, lighter cocktail, cut a lemon twist and gently express the juice over the cocktail. Garnish and serve.
VIDEO: Watch Patrick Service of Appetito Cal-Italian Deli in palm Springs prepare a Negroni Sbagliato.