An Elevated aperitivo
Meredith Erickson, co-founder of Doladira, was searching for an elevated aperitivo after publishing Alpine Cooking, which featured a recipe for a "spring rhubarb cocktail." She partnered with master sommelier Richard Betts to develop a bottled version of this concept. After refining the recipe through more than 30 iterations, they created Doladira—a perfectly balanced aperitivo infused with rhubarb.
"Doladira is the flavour of the alps"
Doladira aperitivo is crafted with the finest natural alpine ingredients, including plum, elderflower, pine, and rosemary. These carefully selected elements come together to achieve a harmonious balance of bitterness, acidity, herbaceousness, and salinity. Its vibrant pink hue is derived naturally from black carrot and rhubarb, adding both visual appeal and a unique character to this exceptional aperitivo.
