When Francis was a child, his father owned a local bar in Agona where he served akpeteshie to the locals. Growing up, Francis learned how to infuse the akpeteshie and how to make cocktails.
In 2014, Francis made it his job. Working as a bartender for several years, he met a lot of people. Little by little, people showed him different ways to make the cocktails. Francis used these influences from all over the world to make the cocktails that he makes today and to bring Ahantapalms to the next level.