You might not like eating your veggies, but you will sure like drinking them in your next cocktail. While we must often turn to fruit juices to mix our liquors with, vegetables make a great option too. They're naturally sweet, yet not cloyingly so. They're earthy and tart and add a depth of flavor to our sometimes one-dimensional, predictable (and boring) libations.

Vegetable-flavored cocktails may not be a common drink option, but they're showing up in bars across New York City in creative and fun ways. And with drinks like gin and vermouth muddled with sugar snap peas and fresh herbs (thank you Clover Club), we hope their popularity continues to grow. Click through the slideshow to see what vegetables would work well in your next cocktail.

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  • Bell Peppers

    <a href="http://newyork.grubstreet.com/2010/09/vegetable_cocktails.html#photo=6x60022" target="_hplink">See the cocktail here.</a> Bell peppers taste great in fajitas; and they saute just beautifully. But the dish we're really enjoying them in the summer is actually a glass: in our boozy beverages. Whether they're pureed and strained to serve as a juice mixer or simply muddled to extract their naturally sweet flavor, they add a freshness to cocktails.

  • Tomatillos

    <a href="http://newyork.grubstreet.com/2010/09/vegetable_cocktails.html#photo=2x60021" target="_hplink">See the cocktail here.</a> While it might be tempting to dice these up and make a salsa verde, you'll be happy you refrained and gave tomatillos a chance to shine in your cocktail. They make a great substitute for tomatoes in the classic Bloody Mary.

  • Beets

    <a href="http://goodbooze.wordpress.com/2012/02/24/the-friday-tipple-beetlejuice/" target="_hplink">See the cocktail here.</a> While beets might not look like something you want to drink when they're pulled from the ground, they are full of complex and earthy flavors (and patterns) when you cut into them. And what cocktail doesn't benefit from a little complexity?

  • Carrots

    <a href="http://www.sunset.com/food-wine/entertaining/garden-cocktails-00418000073405/page3.html" target="_hplink">See the cocktail here.</a> While drinking carrot juice is not uncommon, for one reason or another it hasn't made it's way to the world of cocktails very often. And that's a real shame. They make for a beautiful drink.

  • Ramps

    <a href="http://newyork.grubstreet.com/2010/09/vegetable_cocktails.html#photo=4x60012" target="_hplink">See the cocktail here.</a> Ramps get a lot of hype during the short time they're in season. They make their way into every dish; so why not try them in your evening drink? The crisp, clean flavors work best in a classic drink like a martini.

  • Jalapenos

    <a href="http://domesticfits.com/2012/04/05/jalapeno-blood-orange-whiskey-coctail/" target="_hplink">See the cocktail here.</a> If there's one thing that cocktails are missing overall, it's a little bit of heat. And it you're a fan of spicy foods, than you'll love a jalapeno cocktail. Jalapenos pair well with tequila-, vodka- and whisky-based drinks.

  • Rhubarb

    <a href="http://www.diy-cocktails.com/tag/vegetable-cocktails/" target="_hplink">See the cocktail here.</a> We all know that the flavors of rhubarb sing when in a pie, but its grassy and tart flavors add an unmatchable quality to cocktails. And it can work in so many different recipes: daquiris, mojitos and margaritas.

  • Cucumber

    <a href="http://www.evilmadscientist.com/2011/improved-cucumber-martinis/" target="_hplink">See the cocktail here.</a> Cucumbers do make their way into our glasses from time to time, and when they do it's wonderful. They're crisp, light and refreshing -- which is just about everything we want our cocktails to be.

  • WATCH: How To Make The Garden Fresh Envy Cocktail