Catch a glimpse of the mastermind behind the new cocktail lounge concept, The Forum Cocktail Co.
PHOTO BY SARA HANNA
While a self-admitted “numbers” guy, Drew Fancher (@drew_fanch) can mix a mean cocktail packed with creative punch, and although he spent some time in the corporate sector, it seems he was meant for this industry.
Tequila street sour made with demerara syrup, fresh lime and pineapple juice, a spritz of atomized mezcal and a dash of cayenne pepper PHOTO BY SARA HANNA
With his wife, Brittany (@brittyfanch44), by his side, he takes on the role of the visionary behind their innovative cocktail bar concept. Combining his sharp intellect and unwavering attention to detail, he brings their vision to life with precision and passion. Drew shares, “I have always had a passion for cocktails. I am a staunch believer that a craft cocktail should be a full sensory experience. It all begins with the production value of actually making the drink and the meticulous process the bartender goes through, then the visual aspect with incredible ice and garnishes and the color of the cocktail, how the glassware feels in your hand, the aroma that the guest experiences before taking that first taste, and finally experiencing that result as they take that first sip.” Because of this passion, your experience at The Forum Cocktail Co. is curated by someone who knows what it is like to be a discerning patron, eager for that first sip. Regarding inspiration, Drew relies heavily on his fantastic management team for their support and creativity as they test and try new concoctions they feel fit the lounge and will go beyond satisfaction. “I will say that this has not just been a one-person job by any means. I have a truly incredible bar management team and bartending staff , and we have all worked together to bring this menu to life,” says Drew.
Pinpointing the exact source of inspiration is an elusive task because, as is the case with art, it can strike at any time. Perhaps it is when he is sipping on an Angel’s Envy Old Fashioned with just a dash of cherry juice, his preferred drink of choice, “It hits the spot every time,” he reflects. But whether that gets his creative forces flowing or helps him wind down at the end of the day is neither here nor there; his taste should lend itself to how seriously he takes cocktails. The main focus of the now is getting The Forum going, and when it comes to the long-term, he can see expansion plans in the future. However, it has been a long time coming to get here, as transitioning into entrepreneurship is not a small task. Drew’s advice? “The process of opening a bar is long, it is tedious, and it is filled with setbacks. The key is to take each obstacle and handle them one at a time, and you will get to the finish line, though it may feel like it will never come while you are in the thick of it,” he admits. His and Brittany’s inspiration and work ethic keep the conceptual wheels on the bus for The Forum team, as he keeps the bigger picture at the forefront of the process: the cocktails. “A true craft cocktail, in my opinion, is, first and foremost, unique and something new to your guest that they won’t see on a menu somewhere else,” he says, “Craft cocktails require more skill and more time to make than your average drink. But the time and care put into each cocktail is noticeable and entirely worth all the effort that goes into that process.” As they get closer to the finish line, we both root for them and anticipate getting our hands, and taste buds, on their delicious libations.
The lavendar haze made with vodka, fresh cherry and lime juice with lavendar syrup. PHOTO BY SARA HANNA