03/02/2024
Doladira, the elevated aperitivo
Meredith Erickson spent six years researching Alpine Cooking,
After it was published in 2019, not a week went by that a reader didn’t contact her about her recipe, Rhubarb Elixir, which was a combination of gin elderflower cordial and rhubarb purée.
“They just loved this recipe,” says Erickson.
So, she started wondering if she might be able to take that recipe and bottle it.
She reached out to Richard Betts, who co-founded Casa Komos Brands with Joe Marchese, and after one and a half years of research and recipe development, Doladira is making its debut. “Doladira is the result of everything I’ve done thus far,” Erickson says.
Meredith and Richard developed over 30 versions of the recipe before landing on its current instance: a rhubarb infusion with notes of plum, gentian, and a hint of rosemary for salinity. Doladira is a perfectly balanced aperitivo that makes you feel like you’re in an alpine meadow and leaves you thirsty for more.
Doladira name comes from that mountain range, as well as the enrosadira or the pink-hued glow of color that the alpine mountains emit.
The aperitivo is made with no artificial flavorings or colorings, and it contains 60% less sugar than most aperitivos.
Its deep pink, almost fuchsia color comes from rhubarb and black carrots, and it has a blend of plum, gentian root, elderflower, pine and rosemary to give it a blend of acidity and refreshment.
“We created the drink we always craved but could never find. A lot of aperitivos are too sweet, too sugar-forward and don’t have enough nuance. I also love salty, and I wanted something with a bit of salinity, which the rosemary brings.”
Doladira is crafted in the Burgundy region of France, but it is inspired by the Italian Alps, as does the gentian root and the elderflower.
The rosemary in Doladira is harvested from the Alps, and the rhubarb comes from the United Kingdom.
“Aperitivo may be drunk with a bit of seltzer or unsweetened soda water, making it with three parts Doladira and one part soda.
Doladira also works well with Prosecco, plays well in Negronis, and shines in Rossinis.”
