Behind the Bar with Marco Feltgen

February 1, 2026

Marco Feltgen is a freelance bartender, consultant and brand ambassador from Luxembourg.

How did you get started as a mixologist?

Back in the 90’s, I was passionate about the tiki lifestyle and tropical drinks. Wanting to know more about them helped me discover the world behind the bar.

How would you describe your personal style as a bartender?

H O S P I T A L I T Y first. I believe the customer is the star and I try to give them a good moment. When creating cocktails, my style is instinctive with a touch of tropical bartending.

What keeps you passionate about bartending and the hospitality industry?

Meeting all kinds of people and making their experience memorable. Sometimes friendships happen, too!

What inspires your creativity when crafting new cocktails?

I lean on bar and cocktail history as my pillars. I love to try classic drinks and mix them up with new products. I also lean on my peers, sharing information with other bartenders. I want to share my ideas and learn from them, too. And when I’m creating, I always focus on how I can keep my creations affordable and sustainable.

What’s your favorite Fee Brothers product to work with, and why?

I love Fee Brothers Bitters and Fee Foam. I can always count on the Bitters for a punch of flavor and the Fee Foam is great to work with.

What advice would you give to someone aspiring to become a better mixologist?

Be yourself. Find your own way (that’s naturally easier if you are interested in bar and cocktail history!) and don’t forget the customer is the star.

What is your signature drink, and what makes it special?

My signature is a tropical negroni (my Italian heritage is showing!) and the “pupule manu” (it means crazy bird and is a twist on a jungle bird!). They’re classic drinks made with new spirits and bitters that will take you to a tropical time-out journey. That and a cigar, what else could you need?

Do you have a favorite recipe in which you use Fee Brothers products?

Pupule Manu

½ oz. La Escondia Mezcal
1 1/2 oz. Hell Or Highwater Rum Reserva
3/4 oz. Bonanto
1 1/2 oz. pineapple juice
1/2 oz. lime juice
1/2 oz. ginger syrup
4-5 dashes Fee Foam
2-3 dashes Fee Brothers Mole Bitters

Optional: Dried orange slice or dried passion fruit for garnish.

Coat the glass with the mezcal. In a shaker with ice, combine the rum, juices, ginger syrup, Fee Foam, and Mole Bitters. Shake well and strain into a wikitiki-style tumbler. Garnish with a slice of dried orange or passion fruit.

Learn more about Marco on Facebook and Instagram at @marcofeltgen.