| COCKTAIL | Drink prepared by a mixologist; or, a medley of fruit or seafood (8) |
| MACARONI | Tubes of pasta; a dandy, exquisite or fop who exaggeratedly imitated continental fashions; something extravagant or fanciful; or, a medley (8) |
| INFUSION | Drink prepared by soaking (tea, herbs, etc) |
| MINGLEMENT | A literary word for the action of blending, combining or socialising; or, a medley or mixture (10) |
| INFUSIONS | Drinks prepared by steeping |
| VERJUICE | Often prepared by a vigneron, the tart green extract of unripe crab-apples, grapes or other fruit, used as a source of sourness in medieval kitchens and in cookery today (8) |
| COLESLAW | Claw around a medley of sole to make a shredded salad (8) |
| PASTICHE | A medley of motifs made from the plastic he left out (8) |
| SUPERMAN | Strong heater swept over hairdo prepared by a great guy (8) |
| TENDSBAR | Is a mixologist |
| ICETONGS | Handlers for a mixologist |
| TERIYAKI | Japanese dish of beef, chicken or seafood, marinated in soy sauce (8) |
| ESPECIAL | Marked pieces prepared by a learner (8) |
| CHOWMEIN | Chinese dish of fried noodles with meat or seafood and vegetables (4,4) |
| PLATTER | A large flat ashet, dish or salver; a meal or selection of fruit, meat or seafood, served on said charger; or, something shaped like this, such as a disc, turntable or a vinyl record (7) |
| BUSINESS | Marina, boating store, or seafood restaurant |
| COFFEE | From Arabic for "wine", a hot drink prepared from the beans, cherries or peaberries of a tropical shrub; a cup of this; or, its cafe au lait or mocha colour, when mixed with milk (6) |
| POTPOURRI | Word originally for a Spanish stew that is used to describe a fragrant mixture of dried petals and spices, a medley of tunes or a hotchpotch or miscellany (9) |
| CHOC | Short word for a cacao-based food or drink prepared in the form of a bar, button, chip, coin, cup of cocoa, drop, langue de chat or truffle (4) |
| SALAD | Dish such as a fruit cocktail or the Provencal mesclun comprising a medley of chicory, fennel, herbs and young edible leaves (5) |
