The local scene in Los Angeles is an eclectic mix of star-studded celeb hangouts complete with paparazzi-littered sidewalks, local bars that serve celebrities and normal mortals alike and, of course, the nightclubs, lounges and hot new bars with a twist.

Clientele of the local bars is as varied as the L.A. scene, but there is a unique undercurrent you won't find anywhere else in the country: bar drinks and local mixology are of decisive importance and may turn a humble watering hole overnight into a bar of renown.

A hot new drink is making the rounds and already there are local bars catering to the clientele that demands it by name: VeeV. Made from the Brazilian açaí berry and mixed with prickly pear and Acerola cherry, this alcoholic beverage is taking local mixology by storm. Local L.A. scene insiders ask for VeeV by demanding it neat, or in the alternative trying it in a plethora of concoctions.

Bar drinks found in the many South America-inspired cantinas throughout the City of Angels have begun serving the VeeVARita, a takeoff on the traditional margarita. VeeV replaces the conventional Triple Sec - both VeeV and Triple Sec are 60 proof - and prickly pear puree substitutes for the strawberry fruit mixture.

Even the Southern institution of the mint julep has bowed to the açaí berry revolution. VeeV now replaces the bourbon whiskey, and even the occasional discrete bit of prickly pear puree is added to the ice and crushed mint leaves.

Certain to soon become incorporated into the L.A. scene's famous Sunset Boulevard institution that is the Key Club, VeeV has already changed the face of local mixology at bars and restaurants, and if the buzz about the exclusive Sky Bar at the Los Angeles Mondrian Hotel is any indication, even the velvet rope cannot keep out the VeeV-inspired açaí berry revolution in the bars of Los Angeles.

Sources:
http://www.veevlife.com/
http://www.keyclub.com
http://www.mondrianhotel.com/mondrian_hotel_skybar.asp

Written by Sylvia Cochran