In Chicago, the people form and change the scene, rather than the scene influencing Chicagoans, keeping things new and fresh no matter how long any one place has been around. As the neighborhoods grow and mix, so does the rest of life.

You see it in the new, hot restaurants and bars calling Chicago home. Many present dishes and drinks that are a product of culinary fusions to create something new and exciting. Menus like this make you think twice about what you eat and reawaken your sense of taste after it has already adapted to what it knows.

Like restaurants, the local bars and their bartenders in Chicago are finding a way to maintain what is integral to the art of bartending while still mixing conventional drinks. Local mixology has made it possible for even the most common bar drinks to take on a new spin when liquors like VeeV are introduced.

If you haven't already tried it, VeeV is more than a trendy liquor - it is the first spirit to use açaí berries, a fruit common to Brazil and considered one of the healthiest foods in the world. VeeV has also found its way into several local bars in Chicago that are not new to mixing things up.

In fact, a couple standout drinks from local bars have captured Chicago's worldly flare and proven that Chicago mixologists are at the head of the class. Here are two recipes that use VeeV to create something that will set off every taste bud long after sliding down your throat.

Summer Samba

By Todd Appel of Crimson Lounge, Chicago

1.5 oz. VeeV, 2 oz. passion fruit juice, ½ oz. fresh lime juice, ¼ oz. simple syrup

Mix all ingredients in a glass with ice, shake well and serve on the rocks. Garnish with a seasonal fruit of choice.

Jussara de Melon

By DJ Love of The Drawing Room, Chicago

1.5 oz. VeeV, 1.5 oz. watermelon juice, ¾ oz. lime juice, ½ oz. agave nectar, ¾ oz. egg white

Mix all ingredients in a shaker with ice, shake, double strain into a martini glass and garnish with a watermelon slice.

Written by Sophia Sanchez