Rachel Marshall’s Signature Drink: The Suffering Bastard
Rachel Marshall makes her eponymous ginger beer in a workshop next door to Montana. Photo: Lucas Anderson
Mondays are prep days, when Marshall and her crew process giant amount of ginger and lemons. Photo: Lucas Anderson
Marshall founded Rachel’s Ginger Beer after returning from the U.K. and realizing how sad most U.S.-made ginger ales taste by comparison. Photo: Lucas Anderson
Marshall’s work area is adorned with her own bottles, though she plans to find a warehouse space for production so Montana can expand into this space. Photo: Lucas Anderson
When Marshall first applied to sell her ginger beer at local farmers markets, overseers were wary that her drink uses products (like citrus) that aren’t grown locally. Now Rachel’s Ginger Beer is a mainstay of markets in the U District, Capitol Hill, and Queen Anne. That’s her boyfriend Adam Peters grabbing handfuls of lemons. Photo: Lucas Anderson
Citrus gets its own dedicated juicer as well. Photo: Lucas Anderson
The finished product is now available in 32-ounce growlettes. Photo: Lucas Anderson
Cylindrical cornelius kegs get filled with large batches of cocktails, along with Co2 pressure. Photo: Lucas Anderson
And finally, the Suffering Bastard, a 1950s tiki drink created in Cairo, and on tap at Montana intermittently. Photo: Lucas Anderson
