Have a drink. It's (kinda) good for you!

The once innocent juice cleanse craze has recently undergone a bad-girl (or guy) makeover. Now, you can find the fresh, seasonal ingredients of an artisan smoothie mixed with a handcrafted specialty cocktail.

“Ingredients simply taste better when they’re seasonal, which holds just as true in a cocktail,” said Wolfgang Ban, co-owner of The Third Man in Alphabet City.

Including Ban’s bar, here are five ways to go green while imbibing.

The LCL: Bar & Kitchen
212 E. 42nd St., 212-405-4399, theLCLnyc.com
THE COCKTAIL: Bonfire on the Bayou, with local gin, rhubarb syrup, grapefruit juice lemon and Creole bitters. $14.

Recently, the Westin Hotel near Grand Central welcomed not only this eatery to its family, but the farm-to-bar cocktail movement as well. Also try one of their Super Juice drinks, all made with Organic Avenue juices.

The Third Man
116 Ave. C, 212-598-1040
THE COCKTAIL: Oklahoma Kid, made with fresh celery juice, gin, Americano and house-pressed ginger juice. $12.

At this newly opened bar by the team behind Edi & the Wolf, the owners are excited to put farm-fresh products in your glass.

“Right now our favorite ingredients are mint, dill, horseradish, ginger and raspberry,” said Ban. “Whether we’re juicing, pickling or using a garnish, you’ll find most of these currently on the menu.”

Apotheke
9 Doyers St., 212-406-0400, apothekenyc.com
THE COCKTAIL: Kale in Comparison, made with house pressed fresh kale juice, fresh pineapple juice, house made sour mix, fresh ginger and Aylesbury Duck Vodka, topped with a kale garnish. $15.

This speakeasy makes an effort to craft their drinks with local and seasonal ingredients, with many coming from their rooftop garden or the nearby greenmarket.

The Lounge at Atera
77 Worth St., 212-226-1444, ateranyc.com
THE COCKTAIL: The Sass, made with rye and sassafras, which is known to have medicinal qualities. $16.

Head bartender Brandon Duff has crafted the cocktails to match the farm-to-table fare the eatery is known for.

“The fresher ingredients do give it a healthy aspect,” said Duff, who also laces drinks with foraged fruits, roots and fresh herbs.

Beauty & Essex
146 Essex St., 212-614-0146, beautyandessex.com
THE COCKTAIL: Brooklyn Cooler, made with fresh apricot juice, Aperol, lime juice, rosemary and Brooklyn Gin. $14.

“Going into the warmer months, we wanted to add some lighter and more refreshing cocktails to our menu,” said Beauty & Essex partner Peter Kane, who created the drink. “We love working with fresh fruit in our cocktails, whether it’s smoked blackberries ... blueberries... or oranges.”