Tommy Matthews, former bar manager of Couch and the Edgbaston, joined forces with Matt Arnold and Eve Green of the Edgbaston and Grain & Glass to launch the venue last year.
There are 12 cocktails on the menu, which include a range of fruity serves like the Nectarine Bellini, Apple Highball, Berry Cobbler and Adult Ribena.
But the flavour profile of the list is expansive: other cocktails include the Salt & Rye, which as its name suggests combines rye, walnut and salt, as well as a classic Espresso Martini. There’s also a range of wines available, with the portfolio including bottles from Spain, Australia, France, Portugal and Argentina.
The bar is open from Wednesday to Saturday until midnight, then on Sundays until 10pm. It has 54 covers, with a layout akin to ‘the kitchen at a house party’.
Inspired by the idea of creativity out of love, the bar’s name nods to the trio’s aim to move with the times, regularly changing the menu and eschewing a set theme.
What’s more, the site serves up a range of tasty plates including Arancini. Passing Fancies promises a food menu as “fluid and tasty” as its drinks programme, so there’s always something exciting for guests to try.
The bar is situated in Digbeth’s iconic Custard Factory, with the bartenders hoping to bring “approachable luxury” to the hip Birmingham neighbourhood.
The former HQ of Bird’s Custard (the famous egg-free custard powder) also homes other restaurants, shops and bars like NQ64, Chance & Counters and Crazy Pedro’s.