Unlike many conceptual menus that lean on abstract narratives or thematic experiences, Socio’s new menu starts with a simple and direct premise: a commitment to sustainability through community collaboration. The bar’s approach revolves around repurposing leftover ingredients from local restaurants and bars in the SoHo area, making waste the starting point for creativity rather than the end of an ingredient’s journey.
While upcycling kitchen byproducts using methods like distillation, sous-vide, or centrifugation is not a novel idea in the cocktail world, it always prompts the same question: can a reused ingredient still deliver great flavor? Socio’s take on this challenge is embodied in its standout drink, the Oyster Shell. The bar collects approximately 4.4 kilograms of oyster shells each month from Hooked, a seafood eatery on Caine Road. Though the shells on their own offer minimal flavor, co-founder Amir Javaid explains that vinegar is added to enhance the drink’s saline and umami profile. “We do a distillation to remove any of the shells and make it a cleaner spirit,” he adds. “Infusion is an option, but this method is more hygienic.”
The resulting concoction is both inventive and refreshing. Taking cues from the well-known porn star martini, the base mix of oyster and vinegar distillate is blended with Roku gin and fat-washed with cocoa butter. Layers of complexity are added with cardamom bitters and a bright mix of passion fruit and lemon juice. The cocktail is topped with sparkling wine, resulting in a drink that nods to the sea without overpowering the palate.
Despite its name, Oyster Shell isn’t meant to taste overtly like shellfish. “People assume it’s going to taste really strongly of oysters,” says Javaid, “but the idea is to use the ingredient as a foundation, not the dominant flavor.” The process took time to perfect and required building trust with Hooked’s owner, who was initially hesitant about giving away the discarded shells.
Now, customers can enjoy a seafood meal at Hooked and finish the experience with a cocktail made from its byproducts just down the hill at Socio—an inspired and circular approach to sustainability.
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