In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 14, 2007 / 5 Teves 5768

Holiday Cheer, Part II

By Greg Crosby

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http://www.JewishWorldReview.com | Last week I left you with the perfect Martini recipe. I hope you tried it, because if you did, you will never make a Martini any other way again. Now sober up, because I have one other wonderful and magical drink for you to imbibe in this holiday season. This week, I have something a little different, a little more festive, and something that your average everyday young bartender may not be all that familiar with — the Sidecar.

The Sidecar is another classic cocktail which gained popularity around the late nineteen-twenties or early thirties. According to "The Stork Club Bar Book" by Lucius Beebe, the Sidecar was invented by Frank, the senior barkeep of the Paris Ritz Bar in the early twenties. Frank made the drink with the Ritz's own vintage 1865 cognac and it was considered a "rich man's drink," costing the customer the equivalent of five American dollars back in 1923.

A noble member of the family of "sours" the Sidecar is at once tart and bold with a slight touch of sweetness. The perfect sociable drink for a festive occasion like New Year's Eve, although it is every bit as satisfying any time friends of good cheer gather on a cold winter's night by a crackling fire.

As in every other fine cocktail, proportion is the key for whipping up a proper Sidecar. The ingredients are simple enough, cognac, Cointreau, and lemon juice — but this is a drink that is especially easy to louse up — just about any bar you go to these days will offer up a different version (usually bad) or will simply claim ignorance of it altogether. Much of the time triple sec is used instead of Cointreau because it's cheaper, and ready-made bottled sweet and sour mix is added because it's easier. But this, my friends, is definitely not a proper Sidecar.

I usually pour 3/4 oz. each of brandy and Cointreau and oz. of fresh lemon juice into a cocktail shaker, add crushed ice and shake until icy cold. Pour that delicious nectar into chilled cocktail glasses which have been rimed with superfine sugar (use a lemon slice around the rim of the glass to adhere the sugar to it). Lift said drink to your lips and happy days are here again!

There is an alternate recipe for the Sidecar that calls for more brandy — four parts of cognac to one part Cointreau and one part lemon juice. This one isn't bad, but I prefer my recipe which doesn't have as strong a brandy taste. Do your own taste test and see which mixture is more to your personal liking. As a matter of fact, I think I'll try the alternative recipe myself this year, since I haven't had it in awhile. Remember, part of the fun of drinking mixed drinks is experimentation. And when you find the recipe that suits you, you feel as if you've made an earth-shattering discovery! And guess what? You have!

The great thing about mixing up these Sidecars for friends is that the cocktail is both unique and grown up. It isn't the latest trendy drink that is being served at every bar in town, like the Appletini or a Hostess Twinkie-tini or some other infantile concoction. The Sidecar is a sophisticated adult drink. Serve it with no nonsense adult hors d'oeuvres, have some adult music playing by Bing, Frank or Ella, and engage in some real adult conversation.

The Sidecar is something different that also happens to be something truly good that will warm the cockles of even Ebenezer Scrooge's heart. Have fun warming your own cockles this season with a Sidecar. Season's Greetings and cheers!

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Greg Crosby, former creative head for Walt Disney publications, has written thousands of comics, hundreds of children's books, dozens of essays, and a letter to his congressman. A freelance writer in Southern California, you may contact him by clicking here.

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© 2006, Greg Crosby