Casa Komos Brands Group (CKBG) has launched Doladira, a rhubarb apéritif created to ‘set a new standard’ in the aperitivo category.Created by Meredith Erickson, author of Alpine Cooking, and CKBG, Doladira is described as ‘the new staple’ for the on-trade. “I created Doladira to have the drink I always wanted but could never find,” said Erickson. “An aperitivo with real ingredients, less sugar, and a perfect balance of bitterness, acidity, herbaceousness, and salinity. “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 20 years I’ve spent in the food and wine world.” Conceived in the Dolomite Alps in northeastern Italy, and created and bottled at a privately-owned distillery in Burgundy, France, Doladira’s name is derived from the fusion of Dolomites and enrosadira – the optical phenomenon known as alpenglow that bathes the alpine peaks in pink hues at sunrise or sunset. Doladira was created via a multi-year collaboration between Erickson and CKBG co-founder Richard Betts, with the aim of creating an aperitivo that ‘elevates any occasion’ by using ‘only the best ingredients.’ As such, the apéritif is a blend of rhubarb and alpine botanicals, including plum, gentian, elderflower, and pine. The liquid offers a herbaceous profile with a smooth texture. Its colour comes naturally from rhubarb and black carrot, avoiding artificial additives. Doladira also has no added sugar, resulting in 60% less sugar content than what is said to be found in the current category-leading apéritifs. It is recommended in a number of serves, including in a Spritz, Negroni, or on the rocks. The packaging, which features ridged ‘pistes’, was inspired by the Alps and designed by Perron-Roettinger. Doladira has initially launched in New York, with further roll out across the US and other countries planned in the coming months. CKBG launched its Komos Tequila brand in UK this spring.