It is impossible for Americans to accept the extent to which the Colonial period—including our most sacred political events—was suffused with alcohol. Protestant churches had wine with communion, the standard beverage at meals was beer or cider, and alcohol was served even at political gatherings. Booze was served at meetings of the Virginian and other state legislatures and, most of all, at the Constitutional Convention.
Indeed, we still have available the bar tab from a 1787 farewell party in Philadelphia for George Washington just days before the framers signed off on the Constitution. According to the bill preserved from the evening, the 55 attendees drank 54 bottles of Madeira, 60 bottles of claret, eight of whiskey, 22 of porter, eight of hard cider, 12 of beer, and seven bowls of alcoholic punch.
That’s more than two bottles of fruit of the vine, plus a number of shots and a lot of punch and beer, for every delegate. That seems humanly impossible to modern Americans. But, you see, across the country during the Colonial era, the average American consumed many times as much beverage alcohol as contemporary Americans do. Getting drunk—but not losing control—was simply socially accepted.