THE GAL’S GOT GUMPTION – KELSEY RAMAGE, TALES OF THE COCKTAIL’S INTERNATIONAL BARTENDER OF THE YEAR, ASTUTELY LAUNCHED DOLLY TROLLEY DRINKS (NAMED AFTER MS. PARTON) BEFORE COCKTAIL DELIVERY WAS OFFICIALLY LEGAL IN ONTARIO.
The cheerful brand provided a creative outlet in the darkest days of the pandemic. Sadly, it didn’t provide enough income—“not even close”—to save Supernova Ballroom, her bubbles-forward boîte in Toronto’s Financial District, which permanently shuttered in July. “For bars that are looking at this as a viable business, it is not,” Ramage warns. But here she comes again, with “Dolly Trolley at Home,” offering tools, ingredients and how-to videos for building out a home bar. The fall menu includes a celery sour, the six-month-aged Plum Blossom and this herbaceous smoked pineapple margarita. Kelsey Ramage – Dolly Trolley at Home, Toronto
INGREDIENTS
- 60 ml (2 oz) blanco Tequila
- 20 ml (3⁄4 oz) pineapple syrup*
- 5 ml (1 tsp) mescal
- 15 ml (1⁄2 oz) verjus (or add an extra 5 ml of lemon juice)
- 15 ml (1⁄2 oz) lemon juice
- 2 dashes The Bitter Truth Celery Bitters
METHOD
Combine ingredients in a shaker with lots of ice and shake hard. Double strain into a coupette and keep it neat.
*Pineapple Syrup
- 250 ml (1 cup) sugar
- 125 ml (1⁄2 cup) water
- 125 ml (1⁄2 cup) cubed pineapple
Combine ingredients in a blender and blend until sugar is dissolved. Strain syrup, bottle and store in the refrigerator. Use within 10 days.
