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.

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.

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.”

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.

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.

“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.”