Mixologist Jeremy Merrit - Biography

October, 2008

Merritt and Beverage Director Desmond Echavarrie are looking to change the way Vegas diners look at cocktails – at least at Restaurant Charlie to start. Merritt is mixing custom concoctions for his guests, some with and some without alcohol, and pairing them with dishes (guests can choose wine, cocktail, beer, sake, or non-alcoholic beverages to pair with their meal). When Merritt is devising a cocktail to match a course, he starts with the food itself, identifying two components and then letting the creative juices flow.