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I t's summer. The sun's out and it's time to chill with friends, drink in hand, basking in the gorgeous weather. You can get fancy with complex cocktail recipes — or you can keep it simple and turn to time-tested crowd pleasers.

Which is what we're doing. Our current affairs show AirTalk — which you can listen to on 89.3 KPCC — spoke to local mixologist and bartender Lucas Assis to get some of his recommendations.

Assis is best known for his TikTok account, where he regularly shares his knowledge of craft spirits and cocktails. He’s also an advocate for sustainable farming of plants such as blue agave, the plant used to make tequila, and its cousin the maguey plant used to make mezcal, both of which are now rapidly being grown on a large-scale.

This drink and its iconic copper mug may be the crown jewel of the Los Angeles cocktail scene. Created through one part collaboration and one part act of desperation, it apparently got started in the 1940s when a vodka distributor got talking to the owner of the now-defunct Cock 'n Bull tavern in Hollywood, who had been selling ginger beer. The discussion turned into the Moscow Mule, which has since become a staple at bars across the city and beyond.

*Note: Assis also recommends the Oaxacan Mule (replace vodka with mezcal) and the Jalisco Mule (replace vodka with tequila blanco/silver).

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Paloma’s a drink that Assis considers one of the most exciting drinks in Mexican drinking culture, since its simplicity has allowed folks to make their own personal variations. He's done a series of Tik Toks on the different Palomas found throughout Mexico. This recipe follows a variation that Assis picked up from Baja California.

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A popular drink in West Texas and an example of the lasting influence of Tex-Mex culture that’s spread far and wide. While its origins are unclear, it's a drink enjoyed by rancheros in the Lone Star State and many others around the country. It requires very little bar equipment and can be made in a mineral water bottle, which makes it great for kicking back and relaxing with friends.

*Note: We’re currently going through a Topo Chico shortage, according to a spokeswoman for its parent company, Coca-Cola. So as you navigate your cocktail-mixing journey, Assis recommends you keep these other Mexican mineral waters in your back pocket to use if necessary: Mineragua and Agua de Piedra, found at most local grocery stores and Mexican markets.

While the origins of the margarita aren’t specific to Los Angeles, that doesn’t mean love for the sweet citrussy tequila-laced concoction doesn’t run deep in these parts. With its roots dating back to 1930s Baja California, margaritas are enjoyed either blended or on the rocks. Similar to many of the other drinks featured on this list, there are ways you can spice them up, but here's a simple recipe for you to build on.

For those who love lavender, this drink is for you. According to Assis, the drink was created by Matthew Biancaniello, who he trained with at the now-defunct location Plan Check Kitchen & Bar on Fairfax Ave.

Assis says there are some great options without alcohol to consider

“For example, when you’re doing fresh juice cocktails, you can always substitute mineral water for tequila," he said. “For something much closer to that tequila taste, you’ll want to use a non-alcoholic spirit like Ritual.”

For those interested in creating syrups with seasonal fruits:

We did mention cucumber and lavender, but there are plenty of options for syrup ideas using fruits and veggies from your local farmers market.

Try Assis’s version of the Kentucky Bubble bath with this tea-style method, infusing the taste of lavender into your cocktail.

LAist is part of Southern California Public Radio (SCPR), a member-supported public media network. Hear our news on-air at our partner site:

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