In the 1700s, liquor was a popular beverage. Fortified wines like sherry and brandy were the drinks of choice, followed by claret, punch, rum, porter, and other brewed beverages. Beer was also a popular drink, but it had a short shelf life and could easily spoil. To prevent this, beer for export to the colonies was probably very strong (7 to 8% alcohol) and highly hopped.
During this time, people did not understand the concept of germs, bacteria, and viruses, and they did not know why they got sick. They simply knew that water made them ill. As a result, many people drank fermented and brewed beverages like beer, ale, cider, and wine instead of water.
Some popular drinks that made their appearance during the 1700s were Sherry Cobblers, which were made with sherry, sugar, and possibly a twist of lemon or a liqueur. Slings were also popular, which was a spirit (generally rum) mixed with sugar and water, served hot or room temperature. Toddies were sweetened, heated, watered, and spiced spirits, while Sangarees were like the modern-day wine spritzer.
Liquor was a staple in the 1700s, and people had a variety of options to choose from. Whether it was a fortified wine, a brewed beverage, or a mixed drink, there was always someting to satisfy their thirst. While the drinking culture has evolved over the years, the 1700s will always be remembered as a period of indulgence and experimentation.
Popular Alcohol in the 1700s
During the 18th century, the drinking culture was vastly different from what we see today. The consumption of fortified wine was quite popular durig this time, and it was considered the drink of choice for many. Brandy was also a favorite among the upper class, and it often featured in social events and gatherings.
Claret, which is a red wine from Bordeaux, was also a popular choice in the 1700s. It was often consumed alongside meals and was considered a refined beverage. Punch, a mixture of alcohol, citrus juice, and spices, was another popular drink during this era. It was often served at social events and was enjoyed by both men and women.
Rum, which was heavily produced in the Caribbean, was also a popular drink during the 18th century. It was often used as a form of payment for goods and services, and it was also consumed in large quantities by sailors and pirates.
Lastly, it's worth mentioning that porter, a type of dark beer, was also popular during the 1700s. It was a favorite among the working class and was often consumed in large quantities in pubs and taverns.
During the 18th century, fortified wine, brandy, claret, punch, rum, and porter were all popular alcoholic beverages.
Alcohol Strength in the 1700s
During the 1700s, the strength of alcohol varied greatly depending on the type of beverage. Beer, which was a common drink at the time, typically had an alcohol content of around 7 to 8%. This was due to the fact that beer could easily spoil, but the addition of alcohol and hops helped to slow down this process. Additionally, the beer that was exported to the colonies was likely even stronger and more highly hopped to ensure its preservation during the long journey. Other popular alcoholic beverages during this time period, such as wine and spirits, could have alcohol contents ranging from 12% to as high as 70%. the strength of alcohol in the 1700s varied depending on the specific drink, but it was not uncommon for beer to have an alcohol content of around 7 to 8%.
Popular Mixed Drinks in the 1700s
During the 1700s, mixed drinks were becoming increasingly popular. Some of the most popular mixed drinks during this time were Sherry Cobblers, which consisted of sherry mixed with sugar, and possibly a twist of lemon or a liqueur. Slings were also a popular drink, which were made by mixing a spirit, usually rum, with sugar and water, and served either hot or at room temperature. Toddies were another popular mixed drink during the 1700s, which were made by sweetening and heating spiced spirits, and then watering them down. Sangarees were also qite popular during this time, which were similar to the Sherry Cobbler but made with wine instead of sherry. the 1700s saw the rise of mixed drinks, with a variety of ingredients and flavors being used to create unique and delicious cocktails.
Conclusion
Liquor consumption during the 1700s was vastly different from what it is today. The lack of knowledge about germs, bacteria, and viruses lead to a general distrust of water, which meant that people turned to fermented and brewed beverages such as beer, ale, cider, and wine. Fortified wines such as sherry were particularly popular, as were spirits like brandy and rum. To ensure that beer cold withstand the long journey to the colonies, it was likely made with a high alcohol content and heavily hopped. The 1700s also saw the emergence of new drinks like Sherry Cobblers, Slings, Toddies, and Sangarees. While our understanding of alcohol and its effects have changed considerably since the 1700s, it is fascinating to look back at the drinks and drinking habits of our ancestors.
