Boston is preparing for a summer of celebration as the city marks the 250th anniversary of the American Revolution. Events planned throughout July are expected to draw hundreds of thousands of visitors to the city where the nation’s founding conflict began. The festivities include the traditional Independence Day concert on the Charles River Esplanade, a parade of tall ships in Boston Harbor, and a series of World Cup soccer matches that have already brought large crowds to the area.
Among the many ways Bostonites and visitors are commemorating this milestone is through a renewed interest in colonial-era drinking traditions. Syd Williams, a bar manager at Bell in Hand Tavern—often cited as the oldest continuously operating tavern in the United States—and historian Brooke Barbier have collaborated to recreate and adapt 18th-century cocktail recipes for modern patrons. Their focus was not only on authenticity but also on adhering to current alcohol regulations, which limit serving sizes and hours of service.
“The biggest priority was making them legal,” Williams said, noting that some original recipes called for more alcohol than permissible today. Massachusetts has also temporarily relaxed some liquor laws through the end of July, allowing bars to operate until 3 a.m. and enabling outdoor drinking districts to accommodate the influx of visitors.
Barbier, who runs historical tavern tours and recently published a book titled *Cocked and Boozy: An Intoxicating History of the American Revolution*, emphasizes the cultural role of alcohol during the founding era. She challenges the tendency to downplay drinking habits of the founding fathers, pointing out that figures like Benjamin Franklin and Thomas Jefferson regularly consumed alcohol in quantities far exceeding contemporary norms. For example, Jefferson increased his intake significantly while drafting the Declaration of Independence in late June 1776.
Historic accounts also detail how drinking permeated daily colonial life. Women reportedly drank wine during sewing circles and postpartum confinement in “lying in” periods. Boston itself once hosted around two dozen rum distilleries within a small radius. Toasting, a widespread social custom, was so important that refusing a toast was considered an insult or provocation.
During recent cocktail tastings at Bell in Hand, guests sampled modernized versions of drinks such as grog—originally created by British Royal Navy Admiral Edward Vernon to dilute sailors’ rum rations—and sangaree, a fruity fortified wine cocktail favored by Jefferson. The addition of ice and soda water, both absent in the 18th century, update these recipes to contemporary tastes.
Visitors like Megan King and Tori Bales, residents of Boston, found the historic cocktails surprisingly palatable and appreciated the historical context provided by Barbier. “They’re just like us, but way drunker,” King remarked with a smile, while Bales added that the founders would likely be proud of today’s celebrations.
As Boston braces for what many expect to be a raucous summer marked by spirited drinking and large crowds, Williams expressed optimism tempered with caution. “Drink like it’s 1776,” she said, “but a little more responsibly.” Public safety officials remain vigilant as the city balances homage to its revolutionary roots with the demands of modern public health and order.