| SPRITZ | A wine-based cocktail commonly served as an aperitif in Northeast Italy, often made with Aperol, Campari or Cynar |
| SHERRY | Fortified Spanish wine served as an aperitif (6) |
| MEZE | Some home zealously offering appetisers often served with an aperitif in the Middle East (4 |
| PROSCIUTTO | Cured ham from Italy, often served as an hors d'oeuvre (10) |
| PAGANINI | Heathen in Italy often on the fiddle (8) |
| RAKI | Anise-flavoured aperitif in The Balkans |
| KIRSCH | Meaning "cherry", a type of morello eau de vie, enjoyed as an aperitif, as a flavouring in Black Forest gateau or in the centres of chocolate liqueurs (6) |
| DUBONNET | A type of sweet red wine flavoured with quinine, often drunk as an aperitif (8) |
| VERMOUTH | Fortified wine, flavoured with aromatic herbs, drunk as an aperitif (8) |
| FENNEL | Licorice-like seeds, often candied or used in sausages, and commonly served after meals in India and Pakistan as a digestive aid |
| OUZO | Clear, aniseed-flavoured Greek spirit often drunk as an aperitif (4) |
| VENETO | On the Adriatic, a region in northeast Italy (6) |
| PROSECCO | Sparkling, unusually dry, white wine produced in northeast Italy |
| RIMINI | A port and resort in Northeast Italy, on the Adriatic coast (6) |
| DOLOMITES | A mountain range in northeast Italy; part of the Alps (9) |
| SALSA | Spicy sauce of chopped tomatoes, onions, and peppers, commonly served with Mexican food, as in the echinacea cultivar Sombrero ___ Red! (5) |
| UDINE | City in Friuli-Venezia Giulia, northeast Italy, damaged by an earthquake in 1976 |
| ANISETTE | Perhaps it's eaten as an aperitif (8) |
| ORANGEWINE | Fermented beverage used as an aperitif |
| MARTINI | 23 I'm mixing as an aperitif (7) |
