Techniques:

• By the glass: pour every ingredient directly into the glass and serve the cocktail after stirring it thoroughly. This technique is not efficient when serving a group of customers the same cocktail. In that situation we advise to use mixing glass or cup.

• In a mixing glass or cup you can make more of the same recipe for several people which you can later cool by pouring it over ice cubes and stirring strong for no more than 10 seconds.

• In a cocktail shaker: pour the ingredients over ice cubes. Close the shaker and shake it for about 10 seconds, after that you pour the mixture into the cocktail glass. Decorate.

6. Переведите текст о многослойных коктейлях с английского на русский:

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

2. Прочитайте и переведите текст. Преобразуйте слова в скобках из одной части речи в другую, согласно смыслу:

A barman or a bartender as he is often called is a main person at a bar. He is …..(1) (a response) for the service here. It’s without any doubt a very ….. (2) (to create) and ….. (3) (an interest) work which sometimes can be very exhausting. You have to make a lot of cocktails one by one to satisfy ….. (4) (thirst) customers. So only a proper ….. (5) (to train) enables you to get all necessary skills and learn the techniques of preparing and mixing cocktails.

The good bartender should have a great deal of …. (6) (to know) about the bartender’s …. (7) (to equip), all types of glasses and carry out a …. (8) (success) cocktail party. The bartender deals with raw materials and to have a full …. (9) (to understand) of them he should learn the history of each drink and be familiar with its range of flavours. The approach to cocktail ….. (10) (to create) must be taken as seriously as a desire to become a chef and , indeed, there are obvious ….. (11) (to connect) between these two professions. You don’t become the bartender all of a sudden because you can make a Bloody Mary for example. The skills you have to acquire include the consistency. Only then you are able to make up your own cocktail recipe and your work at the bar looks like a ….. (12) (wonder) show.

A bartender has various duties and responsibilities. A lot of people think he only has to serve beer, wine and mixed drinks, but there is much more to do.

The main duty of a bartender, of course, is to prepare and serve drinks to customers. They must know a large quantity of drink recipes and be able to mix drinks in a fast and efficient manner. Even though there are resorts and restaurants that have machines that mix the drinks for the bartender, the bartender must know the ingredients that go into drink and how to mix it by hand in case the machine breakage. They must also be ready to check identification of customers to make sure that they are of legal drinking age. And they must ensure that customers don’t drink too much and get out of control.

Bartenders also can act as waiters for the bar, taking food orders from customers sitting at the bar, and serving their food when it is ready. They also collect payment for drinks and food at the bar, and they and food at the bar, and they operate the cash register.

Bartender must clean up after customers and keep their work area clean and tidy. Wiping down the bar, washing cups and utensils used for mixing drinks, sweeping and mopping, cleaning up spilled drinks and glass from customer accidents, and helping clean the rest of the restaurant/bar before closing time are some of their cleaning duties.

Bartenders must keep track of their liquor, beer, and other bar supplies, such as drink garnishes, glasses, ice, and order more when needed.

Banquet servers can typically find employment at any food and beverage facility that can cater to large groups. While restaurants and social halls also fit into this category, banquet servers are most often found in hotels, resorts and private clubs specializing in social functions such as weddings, anniversaries and birthdays. Conventional centers also employ a large number of banquet staff to serve conventions that include meal functions.