Let's face it, vegetables are trendy; they are seeing their moment. And unlike most hip food items of the past, there are no downsides to eating more of them.

They are so cool, in fact, that chefs are making them the stars of a dish, not just a supporting player. And an even more exciting trend is picking up steam: the veggie cocktail. Yes, you can get your drink on while also eating healthy. There's no guilt.

Some cocktails are made with vegetable juices, others actually feature the whole thing, in all its glory and form. Here are some of our favorites:

Davio’s Northern Italian Steakhouse’s Asparagus Cocktail

The vegetable: Asparagus Smoky mezcal and sweet asparagus

The vegetable: Asparagus

Smoky mezcal and sweet asparagus collide in Davio’s summer cocktail. It consists of Del Maguey Mezcal, asparagus-infused simple syrup, vermouth and lemon, topped with coils of shaved, raw asparagus. ($15). 451 Lexington Ave., 212-661-4810, Davios.com

(Credit: Davio's)

The Breslin's The Princess & the Pea

The vegetable: pea shoots Pea shoot greens are

The vegetable: pea shoots

Pea shoot greens are underutilized all the time, so this cocktail is particularly exciting. It's made with pea shoot-infused Tito's vodka, grape blossom and fresh lime. ($14). 16 W. 29th St., 212-679-1939, thebreslin.com

(Credit: The Breslin)

Chalk Point Kitchen’s Kalck Hoek Kale Martini

The vegetable: Kale Kale is just one of

The vegetable: Kale

Kale is just one of the greens in the sustainable restaurant’s unusual, crowd-pleasing cocktail. The martini is comprised of Absolut Orient Apple vodka ginger beer mixed with fresh-pressed celery, lime, lemon and kale juices. ($15) 527 Broome St., 212-390-0327, Chalkpointkitchen.com

(Credit: Chalk Point Kitchen)

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Empire Diner's Pickled Martini

The vegetable: carrot At Amanda Freitag's Empire Diner,

The vegetable: carrot

At Amanda Freitag's Empire Diner, the typical martini is amplified. It's made with jalapeno infused vodka and pickled vegetable brine and is garnished with a pickled carrot ($13). 210 Tenth Ave., 212-596-7523, empire-diner.com

(Credit: Empire Diner)

The Dead Rabbit's Immigrant

The vegetable: nettles, cucumber, fennel The Dead Rabbit

The vegetable: nettles, cucumber, fennel

The Dead Rabbit is an award-winning cocktail bar that stirs up some of the most inventive cocktails in the city. The Immigrant is no exception. It's made with stinging nettle tea-infused Jameson Black Barrel Irish Whiskey, Pernod Absinthe, elderflower, lime, cucumber, fennel and Bittermens Boston Bittahs. ($14). 30 Water St., 646-422-7906, deadrabbitnyc.com

(Credit: The Dead Rabbit)

Saxon + Parole's Spring Daiquiri

The vegetable: sugar snap peas There's something about

The vegetable: sugar snap peas

There's something about peas. They're sweet, vegetal and sharp in flavor. And the texture of a snap pea is like no other vegetable. So fun. The Spring Daiquiri is made with rum, lemon-thyme cordial and muddled sugar snap peas. Refreshing! ($14). 316 Bowery, 212-254-0350, saxonandparole.com

(Credit: Saxon + Parole)

Haru’s Ultimat Saketini

The vegetable: Cucumber You can find the “saketini”

The vegetable: Cucumber

You can find the “saketini” on the menu year-round at Haru’s new flagship restaurant in Times Square. The Ultimat vodka, Reiko sake and plum wine concoction is garnished with fresh cucumber slices and served in a cosmopolitan glass. ($13) 229 W. 43rd St., Unit 221, 212-398-9810, Harusushi.com

(Credit: Haru)

Maison Premiere's Spring Pimm's Cup

The vegetable: celery Maison Premiere may be known

The vegetable: celery

Maison Premiere may be known for oysters and absinthe, but they also make healthier cocktails, like this spin on the classic Pimm's Cup. It's made with Pimm's celery juice, rhubarb, lemon and mint. ($12). 298 Bedford Ave., 347-335-0446, maisonpremiere.com/

(Credit: Maison Premiere)

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The Third Man's Liquor n the Front

The vegetable: carrot Eat a carrot at the

The vegetable: carrot

Eat a carrot at the Viennese-inspired cocktail bar from the team behind Edi & the Wolf and call it a day. It's made with Tangueray gin, Cointreau, carrot, orange, ginger and lemon. ($12). 116 Ave. C, 212-203-2121, thethirdmannyc.com

(Credit: The Third Man)

Acme's roasted green tomato margarita

The vegetable: green tomato This yummy drink is

The vegetable: green tomato

This yummy drink is made with El Jimador roasted green tomato-infused tequila, orange bitters, lime juice, agave, muddled green tomatoes and pink peppercorns ($15). 9 Great Jones St., 212-203-2121, acmenyc.com

(Credit: ACME)

Narcissa's Gentleman Farmer

The vegetable: sugar snap peas Narcissa is the

The vegetable: sugar snap peas

Narcissa is the place to go for vegetables. The New York Times, in its recent 2-star review, spent 6 paragraphs discussing the vegetable dishes alone. And so it's no surprise that vegetables are in the cocktails too. Like this one, aptly named, made with vodka, sugar snap peas and tarragon. Don't you just feel your cells regenerating? ($14). 21 Cooper Square, 212-228-3344, narcissarestaurant.com/

(Credit: Narcissa)

Rouge Tomate's Spring Pea Mojito

The vegetable: spring peas Peas and booze just

The vegetable: spring peas

Peas and booze just go really well together. This take on the mojito, made with housemade lavender-infused rum, spring pea, lime, yuzu syrup and biodynamic elderflower syrup, proves it. ($14). 10 E. 60th St., 646-237-8977, rougetomatenyc.com

(Credit: Rouge Tomate)