"To life, to life, l'chaim. L'chaim, l'chaim, to life. It gives you something to think about, Something to drink about -- Drink, l'chaim, to life." So wrote Sheldon Harnick in his lyrics for the Fiddler on the Roof song, "To Life." Over the years, a handful of unique beverages have become as intrinsic to the Jewish culinary world as are dishes like kugel and matzo ball soup. When we "drink l'chaim," we often do so by raising a glass of legendarily sweet wine, but a few other libations have also found their cultural home within the Jewish people's soda and shot glasses. Here they are, in all of their strange, delicious, intoxicating, refreshing glory. Have one you want to add? Feel free to do so in comments.

	From those thimble-sized tastes at temple onegs to the fourth sickening glass at a Passover seder, the overwhelmingly sweet Manischewitz is arguably the ultimate Jewish drink. These days there are plenty of fine, kosher wines to keep us busy, but the "Witz" will always hold a special place in Jewish hearts and homes.
	Walter Winchell called it "Jewish champagne." An acquired taste, this celery-flavored Dr. Brown's soda was developed in 1869, and is made with is made with celery seeds, sugar and seltzer. It's hard to find outside of NYC and Jewish delicatessens, where it's usually on offer alongside other Dr. Brown's flavors, like Black Cherry, Root Beer, and Cream Soda.
	Seltzer is the old school, Jewish version of "sparkling water," and like Dr. Brown's Cel-Ray, it has also been referred to as "Jewish champagne." Of course, this is not a term that's used much anymore, and frankly, neither is the traditional seltzer bottle. In New York, in the early twentieth century, seltzer was not just commonplace but essential to Jews who believed it was healthier than city water, and aided digestion--hence its other nickname: Belchwasser.
	A freshly made Egg Cream Soda is the stuff of legends. Deeply rooted in New York City, the classic brew is mixed to order and made with Fox's U-Bet Chocolate Syrup. The other two ingredients? Seltzer water (go figure) and milk.
	Some may tell you that this plum brandy takes its root from the Slavic word for plum, but I'm pretty sure that Slivovitz translates to "Party Time." A traditional libation of Eastern European Jews, this stuff packs a punch, hitting you with a standard proof of 100 to 140. In other words, 50 to 70%. Drink it in shots, and don't say I didn't warn you.