Meaning “community” in Latin, Socio aims not only to build a community of its own but also to leverage the existing one in SoHo. Led by co-founder Amir Javaid, the Staunton Street spot champions local ingredients from across the region while upcycling surplus from neighbouring restaurants. The concept only goes from strength to strength: last year’s menu update doubled the number of concoctions on offer – and thus doubled the number of venues whose erstwhile waste is being reborn as flavoursome drinks. The results are evident in cocktails like the new Cheese Rind, which uses surplus comté cheese to fat-wash blended scotch, then combines it with truffle-distilled vodka, quince vermouth and clarified pear. When it comes to fun, relaxed cocktails made with real craft and genuinely local ingredients, no one does it better.

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