From blackberry mojitos to açaí-infused martinis, here are some of the most requested bar drinks at venues across the country:

Cucumber Mint Martinis

Cocktail aficionados are sure to do a double take with this cool and refreshing twist on mixed drinks. The cucumber and mint martini is the perfect match for those hot summer nights mingling on the patio; it's typically made with fresh cucumbers, spearmint leaves and a hint of lime.

Blackberry Mojitos

Nobody really knows where this twist on the classic lime mojito came from, but blackberry adds depth and flavor to the ever-popular summer drink. Mixology experts are taking things up a notch with blackberry-flavored rum, blackberry juice and even dropping fresh blackberries into the bottom of the drink for a dense flavor.

Açaí Berry Martinis

Whether you enjoy your martini straight up or on the rocks, açaí-berry infused drinks are spilling into bars everywhere and spicing things up for the conventional-martini lover. Using VeeV, an açaí-based alcohol, instead of vodka adds a natural hint of sweetness to any beverage, the clean and crisp flavor for a satisfying finish to any classic martini.

Lemon Gimlets

Forgo the classic lime gimlet in favor of the lemon or 'fuzzy' gimlet made with a carbonated lemon-lime beverage, gin, lime and lemon juice and enjoy a taste of summer any time of year. This one can also be made with white tequila for your Mexico-inspired night.

Iced Chocolate Martini

Throw a party for your inner chocoholic with an ice-cold chocolate martini on the rocks. This dessert-like beverage is made with chocolate liqueur, VeeV (instead of vodka) and fresh cream and can be served straight up in a chilled martini glass for a tasty treat.

Written by Sabah Karimi

The two founders are native Chicagoans and their açaí spirit has hit a hot spot with consumers. Açaí, a berry exclusively grown in the Amazon rainforest, is filled with antioxidants. It is very healthy, and the eco-friendly supporters love the fact that the VeeV company donates $1 back to the rainforest for every bottle of liquor they sell.

VeeV is found at many of Chicago's local bars, clubs and restaurants. Among the trendy Chicago establishments where VeeV is served:

Whiskey Blue
172 W. Adams St.
(312) 782-4933
www.gerberbars.com

Blackbird
619 W. Randolph St.
(312) 715-0708
www.blackbirdrestaurant.com

Lumen
839 W. Fulton Market
(319) 733-2222
www.lumen-chicago.com

VeeV has also become central to the Chicago local mixology, a prime resource for the talented bartenders using their creativity in their limited free time to devise wonderful new concoctions. Only briefly mention the word "mixology" to a Chicago bartender who is familiar with VeeV, and you will be sure to be treated to some type of VeeV pleasure.

If you have not done so, be sure to introduce yourself to VeeV. The Windy City as well as you will be glad you did!

Written by Michelle M. Guilbeau-Sheppard

However, if you aren't willing to try a little variety in your drinking habits, you'll be missing out on some great opportunities, not to mention great taste. VeeV is one of the most popular drinks right now, both as a shooter and as a prime ingredient in favorite cocktails.

First, the hangover potential with VeeV is minimal compared to other liquor choices. When you decide to spend a night throwing back drinks with your friends, you won't have to worry about whether or not you've stocked up on aspirin and orange juice. Furthermore, VeeV is considered a "green" drink, which means that its production is intended to promote environmental causes.

VeeV is made with a particularly interesting fruit, called açaí, which is native to Brazil and chocked full of helpful antioxidants. Rather than letting the negative effects of alcohol build in your system, the açaí fruit helps to sluice those toxins out of your body.

The makers of VeeV have also pledged to donate $1 from the sale of every bottle to the Sustainable Açaí Project, which is a nonprofit organization dedicated to farming and preserving the rain forest. This obviously strikes a chord with those who are concerned about the environment and wish to contribute to its preservation.

Unfortunately, it might be difficult to find VeeV in your local bar, as the distribution has thus far been very exclusive. However, if you continue to request it as a replacement for some of the more traditional liquor, you might find a nice surprise in your friendly, neighborhood bar.

This might also be a great time to start experimenting with VeeV recipes. You won't want to be behind the times once VeeV becomes a national, alcoholic-drink staple, and you might as well have fun with it. To learn more about VeeV, visit the official website.

Written by Steve Thompson

R.I.P. Here lies Vodka, born in a common still in the European vodka belt sometime in the middle ages, died on the rocks in a nondescript cosmopolitan lounge at the start of the 21st century.

The body isn't yet in the grave, but the stone cutter and grave digger are standing by.

It's been a long time since straight vodka (or vodka drunk "neat," as they say in Scandinavia and Eastern Europe) has been considered anything short of yawn-worthy. Determined to postpone its inevitable demise, vodka quietly spirited itself into a variety of trendy liquids in a desperate bid to cast itself as an essential ingredient for the nouveau social drinking experience. In its travels, vodka struggled to identify itself as cosmopolitan, pairing up with ingredients far from its pedestrian Eastern European origins.

But instead of reinvigorating its reputation, vodka became a laughingstock. Vodka's first effort to bolster its flagging reputation saw it latching onto poor Red Bull, the Austrian energy drink. Rejected by Red Bull, which packs a punch by itself and has no need for an albatross like vodka dimming its effects, vodka's desperation took a ludicrous turn. Knowing that it would never again bask in those glory days of vodka shots, vodka tonics and the staple martini, vodka scurried off to Vermont for infusions of (oh, please try to be sensitive and not laugh too hard) - cow's milk and maple syrup. Even vodka could see that the result was lame.

When competitor Brazilian VeeV hit the markets, poor, befuddled vodka simultaneously grasped at faint marriage prospects with South American guarana and Asian ginseng but was soundly rebuffed. VeeV, açaí fruit-derived liquor with acerola cherry and prickly pear accents, not only outdid vodka drinks in the taste and sophistication categories, it lured in remaining vodka loyalists with its eco-friendly aura. With VeeV boasting 57-percent more antioxidants than popular pomegranate and 30-percent more cardiac-protective anthocyanins than red wine, vodka seemed to accept its looming diagnosis and crept away toward oblivion.

VeeV cheerfully filled the glasses once reserved for vodka and innovations sprung forth. From simple pairings with lime and club soda to intertwining with cucumber, basil, mint and tea rose fusion, newcomer VeeV's versatility fed the perception that VeeV is destined to become even more ubiquitous than vodka once was.

And what of those whispered rumors of a last-ditch vodka comeback? No, folks aren't drinking vodka again.

Wine X Magazine reported in its current issue that some young Irish and Brits have resorted to snorting pure vodka through straws. Its VeeV folks are drinking. Vodka is destined to spend its final days in the dank, dark nasal passages of retrograde British Isles bar-goers.

Written by Carol Bengle Gilbert

Little did the Shecky's reporters know that they would discover VeeV.

What is VeeV? It's an alternative to vodka in mixed drinks. It comes from açaíberries grown in the Brazilian rainforest.

Is that a typo for the second "V" to be a capitalized in "VeeV"? No. In fact, the way that VeeV is catching on in New York City, we might end up with "NeW YorK CitY"!

Well, it was a tough job, but someone had to do it. The reporters from Shecky's said they sampled "more than 100 of the finest liquids in a three-hour span." But in the process of drinking their way through NYC, they made a VeeV discovery that no doubt helped them avoid the effects of a hangover.

The Shecky's team from New York City said, "What's new and trendy? How about VeeV, the world's first spirit made fromaçaí, which has more antioxidants than pomegranate - it tastes like grape juice, which isn't necessarily a bad thing."

Not a bad thing at all. Not a bad thing indeed. Here's a VeeV cocktail recipe that is among those that are becoming popular in New York City:

VeeV Eco Lemonade

Ingredients:

four lemon wedges

four sprigs of mint

two ounces of VeeV açaí spirit

club soda

Instructions: Muddle four lemon wedges and four mint sprigs in a mixing glass. Add VeeV and ice in a cocktail shaker and shake. Pour into a glass, top with club soda and garnish with fresh mint.

Written by Michael Thompson

If you're not fond of the high bills associated with drinking in bars, then making cocktails at home is the way to go. The recipes which are available in cookbooks and on the web are endless. You can come up with your own cocktail recipes simply by using existing recipes as a basis. Just add an ounce of daring and a dash of ingenuity, and you're sure to create a winner. Here are just a few to get you started.

How to Make a Martini

The classic martini recipe contains about three ounces of gin, a half ounce of dry vermouth and a green olive or twist of lemon. Variations on this recipe include the Gibson, which is made with two cocktail onions instead of the olive, and the Gimlet, which incorporates a bit of lime cordial. More recent variations include the Appletini, which includes apple liqueur, and the chocolate martini, which may contain a combination of chocolate liqueurs and chocolate syrup.

The Cosmopolitan

Traditionally made from vodka and triple sec, along with lime and cranberry juice, the Cosmopolitan is another mixed drink that can easily be altered to suit the drinker's tastes. Replacing the vodka with VeeV will help to enhance the fruity flavor of this popular beverage. Use sweetened lime juice or cranberry juice for a tastier combination. One cosmopolitan recipe uses blood orange to enhance the orange flavor of the triple sec. The Cosmobellini includes white peach puree and Prosecco sparkling wine for added flavor and sweetness.

Long Island Iced Tea

Here's another alcoholic drink that has many possible variations. To create a healthier and tastier version of this classic drink, replace the vodka with one part VeeV, and add equal parts gin, rum, tequila and triple sec. Instead of sour mix, add fresh squeezed lemon or lime juice. Replace the cola with a splash of strong, brewed tea with a hint of citrus flavor.

The Bloody Mary

This classic drink is famous for its versatility. Try making a vegetarian, vitamin-enriched Bloody Mary cocktail by mixing three ounces of V8 Juice, one and a half ounces VeeV, one tablespoon fresh squeezed lemon juice, a dash of soy sauce along with a small amount of salt, pepper and hot sauce. Make a spicy Bloody Mary by adding horseradish, chili powder and cumin. You could make this drink milder by cutting back on the spices. Or you could make it a Five-Alarm Mary by ramping up the pepper sauce to maximum proportions. Whatever your preferences, there's a recipe that will please your palate.

Written by Jennifer Claerr

Sources:

Sean Paajenen, "Long Island Iced Tea." About.com

Colleen Graham, "Bloody Mary." About.com

Colleen Graham, "Cosmopolitan." About.com

"Cosmobellini Recipe." Drinksmixer.com

The newest craze on the L.A. bar scene is mixing up old standards with a new spirit: VeeV, an all-natural, 60-proof, clear spirit made mostly from açaí berries. Grown in the rainforests of Brazil, açaí tastes like dark berries (think blackberry and black cherry) with just the hint of dark chocolate. Along with açaí, VeeV contains acerola cherry and prickly pear juice. At 60 proof, it has less alcohol, not to mention fewer calories, than most clear spirits, and the açaí berry has 57 percent more antioxidants than pomegranates, perhaps making VeeV the healthiest alcohol on the market.

Not only is VeeV refreshing, it's also green. Courtney Reum, the co-founder of VeeV (with brother Carter), says the company donates $1 for each bottle sold to support the sustainability of growing açaí in the Amazon and raise awareness of rainforest concerns. Initially VeeV debuted at about 30 L.A. bars and restaurants, but the distribution has broadened to include most of southern California, San Francisco and Chicago.

Courtney and Carter Reum shared one of their favorite VeeV recipes with the White Apricot Newsletter, an online source catering to the eco- and socially conscious residents of southern California. The VeeV "Drunken Cherry" contains two ounces of VeeV, brandy-soaked cherries, fresh lime juice and soda. Shake the VeeV, fresh lime juice and cherries with ice in a cocktail shaker, pour it over ice and add soda to taste.

Mixology has embraced this new liquor, and mixologists at the hottest bars are coming up with their own new drinks. Fred Dexheimer at West Hollywood's BLT Steak created the "Fountain of Youth." Combine two ounces of VeeV, half ounce simple syrup, half ounce fresh lime juice and two ounces Knudsen's Organic Blueberry Nectar in a cocktail shaker with ice. Shake well and pour this concoction into chilled martini glasses. Garnish the drink with blueberries.

Those who love VeeV promise it can be substituted in any recipe that uses clear liquor, and local bars in the Los Angeles area seem to be competing to come up with the best new recipes. Rumor has it that Red Bull has taken a back seat to this healthier drink. Is VeeV a fad or will it last? At $34.99 a bottle, it won't break the bank. The environmentally conscious can feel good about drinking a sustainable product that supports its growers and is made by a carbon-neutral company, which is unique among spirits factories. Most hope VeeV is the beginning of a new wave of eco-friendly, health-conscious liquors.

Written by L. Lee Scott

VeeV

VeeV can be substituted for vodka in any cocktail you currently make at home, especially if you prefer flavored vodka (like raspberry). To make basic cocktails using VeeV, try VeeV and tonic or VeeV and cranberry juice.

If you like to get fancy with your cocktails, you can substitute VeeV for the gin or vodka in a martini or substitute VeeV for the rum in a mojito. If blended frozen cocktails are more your style, mix VeeV, ice, limeade and a splash of lemon in the blender. Garnish with a paper umbrella for an instant vacation feel.

To really impress guests, break out the fresh fruit. The açaí flavor in VeeV mixes well with other berry flavors like blueberry and strawberry, as well as citrus and mint. It also makes a lovely compliment to champagne and club soda.

If you're still feeling a little lost, here are a couple of recipes to get you started:

Rainforest on the Rocks

Muddle eight sprigs of mint (preferably spearmint but peppermint will do) and a lime wedge in a mixing glass. If you've never "muddled" before, that basically means you mash the mint and the lime with a wooden utensil into the bottom of a glass. The purpose of muddling is to release the flavors in the fresh ingredients. After you muddle, add two ounces (a little more than a standard shot) of VeeV and one and a half ounces of watermelon juice. Toss a pinch of sugar and some ice in a cocktail shaker, shake and pour.

Veev Lemonade

Muddle four lemon wedges and four mint sprigs. Shake your fruity mess with ice and two ounces of VeeV in a cocktail shaker. Pour it into a glass with a little club soda on top. (Don't shake the club soda. That's messy.)

VeeV Açaí-tini

Shake two ounces of VeeV, an ounce of açaí juice and a liberal squeeze of fresh lime juice in a cocktail shaker. If you can't find açaí juice at your local supermarket, you can substitute cherry or cranberry juice. Strain into a chilled cocktail glass and fill the rest of the glass with champagne. To impress friends, drop a raspberry or two into the glass for garnish.

Sources:
http://www.barnonedrinks.com/drinks/by_ingredient/v/veev-acai-spirit-9097.html
http://www.oodora.com/health-and-food/drinks/drink-for-a-good-cause-veev.html
http://www.novusvinum.com/spirits/veev.html

Written by Esther November

While coffeehouses and clubs will never go out of style, Chicago's local scene undoubtedly revolves around bars. Chicagoans take pride in neighborhood bars, and often drop names of favorite bars as a means of giving clues about their personalities. Whether you prefer a rock-and-roll bar, a hipster dive or an upscale lounge, Chicago has a bar for everyone.

One thing that bar-hopping, eco-conscious Chicagoans can agree on is VeeV. VeeV is a trendy new alcoholic drink on Chicago's local scene, catching on for both its taste and commitment to sustainable practices.

VeeV is made from the açaí fruit, a Brazilian berry that grows on palm trees and is also used in energy drinks. Açaí has gained popularity in recent years (thanks, Oprah!) as a superfood, and some people believe açaí contains healing and weight-loss properties. Mixologists use VeeV much like vodka, although it has a sweeter taste from the açaí and other fruit ingredients.

As a member of the green organization Business for Social Responsibility, VeeV is an ethical choice as well as a way to take part in what's current in Chicago's local scene. VeeV donates a dollar from every bottle sold to help sustain the Brazilian rainforest, uses sustainable packaging and is a carbon neutral company. VeeV sales representatives even drive hybrid cars.

Recently released in Chicago, VeeV is available at more than 40 local bars and restaurants. If you prefer a dark, upscale lounge setting, find VeeV at Wicker Park's new Violet Hour. The Violet Hour is known for its velvet-draped, speakeasy style, master mixology and lack of signage. Find them at 1520 N. Damen Ave. behind the decrepit wooden door.

For dinner to go with your drinks, try VeeV at De la Costa at 465 East Illinois St. on Chicago's North Side for Latin food, or Avec at 615 West Randolph St. in the West Loop for Mediterranean-inspired dishes served at communal tables.

You don't have to spend a lot of money or get dressed in your finest to partake of VeeV, though. If you prefer a night on the couch to a night on the town, a bottle retails for about $35 in Chicago.

Sources:
"VeeV, Drink Your Acai" by Deidre Woollard. http://www.luxist.com/2007/07/10/veev-drink-your-acai/
http://www.veevlife.com/
"VeeV, the World's First Acai Spirit, Announces Carbon Neutral Certification," Reuters. http://www.reuters.com/article/pressRelease/idUS121674+11-Feb-2008+PRN20080211

Written by Esther November

Do you remember Peggy from the TV show "Married with Children?" She was the bonbon eating, bouffant wearing mom of the Bundy family. Everything she did was outdated, including her choice for drink. What was it? Vodka.

For a while now, vodka has been passé. Most people will only drink it if they are out of beer or wine. Then, they have to mix other things with their vodka like Red Bull or juice. It's a way to rework a drink that by itself is lame. Yet, the final sign that vodka is going out of style is the fact that manufactures of it are turning to celebrities for help.

In October 2007, music mogul Sean "Diddy" Combs signed on with Ciroc vodka. Not only did he get a lucrative deal, he also got full reigns of their marketing program. Why? Ciroc vodka needed a way to make their drink exciting to people under the age of 40 and the only way to do it was to get an appealing figurehead.

Well, only time will tell us if Sean "Diddy" Combs can pull this one off. He's a marketing genius, but even this kind of person can fail sometimes if the product is shaky. Considering vodka's reputation, Combs may have bitten off more than he can chew.

So what should you do in the face of vodka? Drink VeeV instead. You can still enjoy all your favorite cocktails, just have the bartender swap vodka for VeeV. VeeV is a spirit made with the açaí berry, which is full of antioxidants. Stay in the now. Leave vodka to the Peggy Bundys of the world.

Written by Stephanie Modkins