Eight lucky cocktail specials for St. Patrick’s Day

If you’re donning the green on St. Patrick’s Day and stepping out for a drink or two, then know that there’s more to celebrating the holiday than downing green beer or straight Irish whiskey. Try honoring St. Patrick with a swank cocktail -- other than an Irish Car Bomb. Not that there’s anything wrong with a shot of Jameson or a little Bailey’s in one’s Guinness (or is there?). But with all the shamrock-hued cocktails out there, you might as well try a jalapeño-tinged margarita, some rum muddled with fresh herbs, whiskey mixed with vermouths and bitters and mint syrup, or maybe green chartreuse with tropical juices.

Here are eight cocktails to try for St. Patrick’s Day:

Tavern’s Tavern on the Green: The Tavern on the Green cocktail for St. Patrick’s Day from bartender Christiaan Rollich is made with 10 Cane rum, lime, muddled basil, cilantro and jalapeño (to go with chef Suzanne Goin’s corned beef brisket with braised cabbage and Yukon Gold potatoes, shepherd’s pie, crispy duck confit with stout reduction and colcannon, and chocolate stout cake with Guinness ice cream). Tavern on the Green cocktail, $14. 11648 San Vicente Blvd., Los Angeles, (310) 806-6464, www.tavernla.com.

Loteria Grill’s green margarita: The green margarita is part of the restaurant’s St. Patrick’s Day “Green Menu,” which includes cream of poblano chile soup, shrimp flautas with salsa verde, and lime cheesecake. The green margarita is made with Jimador anejo tequila, agave nectar, Cointreau, fresh lime juice, Combier Liqueur d’Orange and fresh jalapeños. On the spicy rim: toasted and powdered chile, sugar, salt and lime. Green margarita, $13. Locations in Hollywood, Los Angeles, Santa Monica, Studio City and Westlake Village, www.loteriagrill.com.

The Peninsula Beverly Hills’ Guinness beer float: New Peninsula Beverly Hills chef David Codney makes his Guinness beer float with stout and white chocolate malted ice cream just for the holiday, offered on Sunday along with a menu of spring new potato and aged Irish cheddar soup with soda bread croutons, corned beef short rib with parsnip purée, glazed heirloom carrots and cabbage fondue. The beer float is included in the prix fixe lunch, $38; dinner is $49. 9882 S. Santa Monica Blvd., Beverly Hills, (310) 551-2888, www.peninsula.com/beveryly_hills.

Chaya Beverly Hills’ Irish Julep: The Japanese brasserie is celebrating St. Patrick’s Day with Irish Juleps -- Basil Hayden, crème de menthe, fresh mint and half-and-half, shaken and served in a martini glass. There are also St. Patrick’s Kiwi Coolers of vodka, fresh kiwi, grapes, Cointreau and sparkling wine on Sunday. Irish Julep, $10. 8741 Alden Drive, Los Angeles, (310) 859-8833, www.thechaya.com.

Tortilla Republic’s Shamrock Margarita: A St. Patrick’s Day fiesta at the West Hollywood modern Mexican restaurant will be fueled by its special Shamrock Margaritas (El Jimador silver tequila, lime, orange and kale juices and a shamrock garnish), served all day long on Sunday. Tapas at happy hour prices are available from 3 to 7 p.m.: huarache flatbread with oyster mushrooms, roasted shallots, arugula and Manchego cheese, and carnitas tacos with crispy pork, caramelized orange, pickled jalepeño, tomatillo fresca and guacamole. Shamrock Margarita, $7. 616 N. Robertson Blvd., West Hollywood, (310) 657-9888, www.tortillarepublic.com.

Short Order’s Chartreuse Swizzle: Among the St. Patrick’s Day cocktails at Short Order from beverage director Julian Cox is the Chartreuse Swizzle (green Chartreuse, Velvet Falernum, lime and pineapple juice). Other holiday drinks include: Cameron’s Kicks (Irish whiskey, lemon juice and orgeat with a Meyer lemon twist), Irish Maid (Irish whiskey, cucumber, mint and lime juice), White Russian (Irish whiskey, coffee liqueur and a float of cream with nutmeg) and the stout beer float (Oskar Blues Ten Fidy with a scoop of stout custard). Chartreuse Swizzle, $11. 6333 W. 3rd St., No. 110, Los Angeles, (323) 761-7970, www.shortorder.com.

Freddy Smalls’ Shillelagh: The West L.A. bar, usually closed on Sundays, is opening for St. Patrick’s Day, and new bar director Johan Stein will be serving a holiday cocktail, the Shillelagh -- Irish dry whiskey, dry vermouth and mint syrup. It goes with chef Charlie Parker’s corned beef sandwich special. There also will be a selection of Irish whiskeys paired with stout beer. Shillelagh cocktail, $7. 11520 W. Pico Blvd., Los Angeles, www.freddysmalls.com, (310) 479-3000.

Tom Bergin’s Irish Maid: Tom Bergin’s might be the “house of Irish coffee,” but try an Irish Maid -- fresh mint and cucumber muddled with Bushmill’s, lime and sugar, shaken and served on the rocks. From the kitchen: all-day Irish breakfast and Tom Bergin’s greatest hits, such as corned beef and cabbage, cottage pie and fish ‘n’ chips. A “Stout Off” will feature four taps each of Guinness and O’Hara’s Stout Black & Tans, Half & Halfs, Car Bombs and Black Velvets. More cocktails include the Cooper Union (pot-still Irish whiskey, elderflower liqueur and orange bitters with a smoky finish) and Peeled Irish Buck (Bushmill’s in a highball with ginger, apple, lime and topped with effervescence). Irish Maid, $11. 840 S. Fairfax Ave., Los Angeles, (323) 936-7151, www.tombergins.com.

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