2. Соедините а и в так, чтобы английский эквивалент слова в колонке b соответствовал его русскому эквиваленту в колонке a:

1. serve a. украшать

2. stir b. смешивать

3. advise c. размешивать

4. mix d выливать

5. cool e. подавать

6. pour f. советовать

7. decorate g. охлаждать

Прочитайте и переведите текст.

Воспользуйтесь переводом следующих слов.

Hazelnuts – фундук

Cordials – ликер

Sloe – терновник

Beware – остерегаться

The Quick Trick

K) Liqueurs are for nuts (hazelnuts, almonds), cordials are for fruit (lemon, orange, etc). And schnapps—well, just remember, they’re not sweetened.

If you’re looking for a basic rule , remember this: Cordials are liquors made from fruit or fruit juice, while liqueurs are alcoholic drinks made from seeds, herbs, or nuts. So Triple sec, Sloe gin, Grand Marnier, Cointreau, Curaçao, Brandy, Kir, Framboise, and Chambord are cordials. On the other hand, Jägermeister, Pernod, Kahlúa, Amaretto, Frangelico, Strega, and Chartreuse are liqueurs. ( Beware! In England, the word cordial usually refers to a sweetened drink that is not alcoholic—Rose’s Lime Cordial is an example.)

While the difference between liqueurs and cordials isn’t always clear, the one between aperitifs and digestives is. Aperitifs are drunk before dinner, to help stimulate the appetite. Classic aperitifs include the Martini, the Manhattan, the Old-Fashioned, and the Sidecar. Digestives are, obviously, to aid digestion, and are drunk after dinner. You can also finish your meal with one of these digestives : the White (or Black) Russian, the Brandy Alexander, Kahlúa, the Grasshopper, Daiquiri, Amaretto, port, or cognac.

Ответьте на вопросы к тексту:

1. What are liqueurs for?

2. What are cordials for?

3. What are liqueurs made with?

4. What does the word cordial refer to in England?

5. What is the difference between aperitifs and digestives?

Переведите текст о многослойных коктейлях с английского на русский:

L) A pousse-café is a style of layered drink prepared by gently adding each ingredient from densest to least dense in order to create colored stripes when the drink is viewed from the side. Some bartenders’ drink contains, from bottom to top, grenadine, yellow chartreuse and green chartreuse as the original pousse-café. The drink is made primarily as a delight for the eye rather than for its taste. It is sipped, sometimes through a silver straw, one liqueur at a time. The drink must be created and handled carefully, as the layers created will mix together into a brown sludge if handled roughly.

A digestive, an alcoholic cordial sometimes consumed after a meal to help digestion, is called a "pousse-café" or coffee-chaser. In France, there is no tradition for the type of elaborate recipe that follows.

A more elaborate recipe ingredients are :

• 1/2 ounce Grenadine

• 1/2 ounce Yellow Chartreuse

• 1/2 ounce Crème de Cassis

• 1/2 ounce White Crème de cacao

• 1/2 ounce Green Chartreuse

• 1/2 ounce Brandy