Meredith Erickson

Thank you @voguemagazine and @lauramaytodd ⚡️ My forever privilege to be your alpine expert.

The upcoming Olympics have us craving an après-ski moment. Swipe for insider tips and tricks from Dolomite darlings Meredith Erickson (@ericksonmeredith ) and Doladira (@doladira ) on how to host your own Alpine-inspired night. 📸 ℅ @chwhat

As Alpine town Cortina d’Ampezzo readies itself to host its second Winter Olympics this February along with the city of Milan, Meredith Erickson, author of 'Alpine Cooking', shares her fascination with the destination — including her favourite places to stay, eat, drink, and shop.⁠ ⁠ Head to the link in our bio for more on this magical town, whether you’re after insider recommendations during the Olympic rush or inspiration for a future weekend on the slopes.⁠ ⁠ Photos: Paola Dandrea, NurPhoto, Cortina Marketing, Giuseppe Ghedina, Stefania Giorgi, Meredith Erickson.

⚡️An idea born out of Alta Badia ⚡️

Thank you @tina_lutzmorris for having us at your beautiful new home! And thank you to @lauramaytodd for including us in your @TMagazine story.⁠ ⁠ Link in bio for full story.⁠ ⁠ #DrinkDoladira⁠ ⁠

A little over one year on the shelves at Whole Foods and Doladira is a best-selling aperitivo. Wow. 💫❤️ thank you!

May was wild! Feel so lucky to be included in the June issue of @wine_spectator all about the aperitivo renaissance, and highlighted as one of the best on the market. I really meant what I said: that @yobetts and I just wanted to create the refreshing, savoury liquid we always craved but could never find. so this is just all so…wow. Thank you to everyone at CKBG who works so hard grinding it out daily. And Giorgio too, coming up on his third birthday. Also wow ❤️ When are we going to have the rhubarb emoji? 📸 @valeriabismar

Last week was a big one for @doladira and for me personally. We launched in what we consider to be our spirit home, Alta Badia. It’s here, in the Dolomites that Doladira was created. So with the help of our distributors @nativeswine and @graus_boandes we brought Dola—via ski’s, cable car and snowcat—to our hoteliers, restaurateurs, bartenders and alpine guides. So many people I met while working on Alpine Cooking. I was hoping they would like the liquid—it was made in their image after all—but I was blown away by the support. I love this place and I love the people who live there. Special grazie to @rifugio.bioch which is essentially the doladira HQ. Complete with a dola drinks menu. Also @hotelrosaalpina Hugo, @berghotelladinia and everyone’s favourite @rifugio_scotoni_altabadia . It is fitting that Alto Adige is our first Italian market. The rest of Italy, here we come. Milan you’re next. The aperitivo of the alps. Let’s go. #alpineeverything 🏔️🎯

Sound On!! Presenting the first annual Doladira Advent Calendar. Each day @doladira will reveal a fresh new powdery alpine tip. And yes she is wearing a full Dola racing suit and bib 🏔️🏆⛷️

Thank-you @airmailweekly 🥂🏔️ #drinkdoladira #alpineeverything

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’s delicious on the rocks or with soda but you can spritz it up with bubbles too. About the name? We made it up! It’s a combo of the Dolomites, and enrosadira -that beautiful pink hue the mountains reflect as the sun sets. Every aspect of this creation has been considered and meaningful, starting with Doladira’s inception with my co-founder Richard Betts (@yobetts ). 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.