Refreshing, round, and herbaceous, Doladira is the alpine aperitivo that elevates any occasion.

Named for both the Dolomites of Northeast Italy and Enrosadira: the rose glow on those mountains as the sun goes down.

The Story: Spring Rhubarb Cocktail

In 2019, Meredith Erickson published Alpine Cooking which has since become the definitive guide to alpine cuisine. The book contains the recipe for a "spring rhubarb cocktail," a mesmerizing elixir of rhubarb puree and elderflower tonic. Inspired by the Spring Rhubarb Cocktail, Meredith teamed up with former master sommelier and CKBG co-founder Richard Betts to bottle a version of it and satisfy a desire they both had for the exact aperitivo they always wanted to drink but couldn’t find.

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.

Every piece along the way has been created with the utmost care; from the original cocktail to the custom glass bottle to our all-natural final recipe. We are excited to share this in Western Canada with you!

As with all of our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For Doladira, we have chosen to donate to the Food Banks of Alberta. please check them out.