| DRAMBUIE | Branded liqueur made from whisky, honey and herbs (8) |
| ATHOLLBROSE | Drink made with whisky, honey and oatmeal (6,5) |
| TODDY | Hot ___, whisky, honey and water (5) |
| ADVOCAAT | Liqueur made from eggs, sugar and brandy (8) |
| TAPENADE | From the Provencal meaning "capers", a piquant dip or sauce made from the aforesaid pickled buds with anchovies, black olives and herbs (8) |
| SCHNAPPS | Brandy or liqueur made from a variety of distilled fruits (8) |
| PRUNELLE | Green French liqueur made from sloes (8) |
| MARINARA | Italian pasta sauce traditionally made from tomatoes, onions and herbs; literally, 'sailor style' (8) |
| TIAMARIA | Spanish for "Auntie Mary", a liqueur made from coffee beans |
| MEUNIERE | Of fish, coated in flour, fried in butter and flavoured with lemon juice and herbs; French, 'miller's wife' (8) |
| VERMOUTH | From "wormwood", a variety of wine traditionally flavoured with said plant along with other aromatic botanicals and herbs (8) |
| BECHAMEL | White sauce flavoured with onions and herbs (8) |
| FOCACCIA | Italian bread with olive oil and herbs (8) |
| SEASONED | Veteran added salt and herbs (8) |
| BROSE | Scottish drink made from whisky, oatmeal, eggs and honey, Atholl ... |
| TZATZIKI | Greek side dish of yogurt mixed with cucumber, olive oil, garlic and herbs, often served with pitta bread (8) |
| STUFFING | A forcemeat-like mixture of breadcrumbs and herbs with which to fill a goose, turkey or other bird before being roasted; or, padding for a cushion, pillow or soft toy (8) |
| MARINADE | Mixture of oil, wine, vinegar and herbs in which meat is soaked before cooking (8) |
| KLEFTIKO | Greek dish of lamb marinated with lemon juice and herbs slow-cooked in a sealed vessel (8) |
| AROMATIC | Fragrant, like spices and herbs |
