Introducing Doladira, Elevating the Spritz & Everything Else
After 20 years in food and wine, meet my love letter to the industry and the Alps
Doladira is the drink I’ve always wanted but could never find.
It’s a culmination of my time in the Alps — it’s also a riff on a recipe from my alpine book — but really when I think about it, it’s a result of the last twenty years I’ve spent in the food and wine world. Twenty years?! My heart races as I type that number. But it’s wildly true. I was part of an incredible group that started a little restaurant in Montreal called Joe Beef. From there, to writing more than a dozen books (and counting) to 6 years alone spent on ALPINE COOKING, I’ve had the opportunity to work with the best, travel the globe, learn as much as I can, and drink more than a few aperitivi along the way.
And so here we are. Doladira. It’s a rhubarb aperitivo with plum, gentian, elderflower and rosemary. It has 60% less sugar than other popular aperitivos, has no chemicals, no artificial colors — its vibrant color comes naturally from rhubarb and black carrot — and, most importantly, it tastes great.
It’s delicious on the rocks or with soda but you can spritz it up with bubbles too.
About the name? It’s an original creation, just like the liquid itself. “Doladira” honors two of my favorite parts of the Alps: the Dolomites, and enrosadira — that beautiful pink hue the mountains reflect as the sun sets.
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Every aspect of this creation has been considered and meaningful, starting with Doladira’s inception with my co-founder Richard Betts Richard and I tasted countless iterations of recipes with different fruits/vegetables and infusion times, in a little under two years. From there we created and bottled the liquid with the best privately-owned distillery in Burgundy.
Luckily, we have incredibly talented friends at Perron-Roettinger who worked on a custom Doladira font and packaging, including our very own alpine-inspired bottle with ridged “pistes” running along the outside.
It’s because of all of this — and yes, an altitudinal play on words — that Doladira is The Elevated Aperitivo.
So, this is what I’ve been up to. I can’t wait for you to try it.
Xo,
Meredith
PS. We’re launching in New York THIS WEEK and will open state by state country by country in the coming months. Please follow @doladira for all info.
