La Alpine vita
GOODS & SERVICES • FOUND Spirits
I first tried Doladira — a new aperitivo dreamt up by writer Meredith Erickson and sommelier Richard Betts — in a wintery Negroni on an uncharacteristically damp night in Los Angeles. The rhubarb elixir is an infusion of plum, gentian, elderflower, and rosemary, and sips like an alpine cousin of Campari. It’s transporting, the boozy manifestation of Alpine Cooking, Erickson’s travelogue cookbook that traces the regional cuisines of the Alps.
Erickson, who now resides in Milan, spent decades in Montreal, where she co-authored both Joe Beef cookbooks, The Art of Living According to Joe Beef and Joe Beef: Surviving the Apocalypse. The latter, more recent title, plus Alpine Cooking and a bottle of Doladira would make for a sweet little package for any Europhile, particularly of the skiing sort. –Emily Wilson