No Me Diga: The Holy Mole

We know what you’re thinking: in these stressful times, what you need more than anything is a delicious, refreshing cocktail made with a maximum effort by one of our master mixologists. We’re sorry to report that, for the trying time being, our doors are closed. But, don’t fret! We at Lake Effect are hard at work behind those closed doors to ensure that your return to us will be as momentous for you as it will certainly be for us, but until that fateful day, we’ve got another great breakdown of a classic craft cocktail to tide you over. Since most of us are working from home, confined to the borders of our living quarters, we could all use a little mental escape south of the border to Mexico: permíteme presentarte—or allow me to present—the Holy Mole.

Let’s take a look at the ingredients:

  • Wahaka Espadin Mezcal: in general, mezcal is a distillation of the fermented juices of a variety of agave plants. You’re probably already familiar with another type of mezcal made specifically from “blue agave,” tequila, but the artisanal mezcal in our Holy Mole hails from Oaxaca, and is the product of the Espadin species of agave. Cooked in a hot wood fire for at least five days before milling, the toasted agave piñas give the mezcal a distinct, iconic, smoky flavor.
  • Ancho Chili Verde: a sweet and savory poblano chile liqueur, its earthy flavor compliments the smoky notes of the mezcal, and finishes with citrus and honey notes.
  • Giffard Banane: a cordial with a heady tropical nose, laden with strong flavors of ripe and dried banana; it’s a sweet, butter-fried banana, blazed with oak-aged alcohol.
  • Rooibos Tea Syrup: brewed Rooibos herb, native to South Africa, this nutty syrup has a sweet finish that complements the banana cordial.
  • Mole Poblano: another offering derived from poblano chile, and also infused with chocolate, along with toasted seeds and nuts. The rich sauce is a staple of traditional Mexican recipes.
  • Orgeat: almond syrup with a decent amount of sugar and a touch of orange flower water; it’s a versatile ingredient with a dark, nutty flavor that complements the earthiness of the Ancho and the smokiness of the mezcal.
  • Lime: an essential cocktail ingredient that adds zest and fruity freshness.

The Holy Mole is a delectable combination of flavors, each paying homage to Mexico’s storied culinary arts. Though Lake Effect’s Holy Mole utilizes an artisanal mezcal that’s part fire and part smoke, It’s also all tradition, with agave plants painstakingly cultivated, harvested, milled, and fermented by passionate mezcaleros. We can’t wait for you to try it—so keep your distance and wash your hands, because we can’t wait to open our doors back up and proudly proclaim, “mi casa es su casa.”