| COINTREAU | French liqueur traditionally mixed with tequila and lime juice to make a Margarita cocktail (9) |
| TEQUILA | Mexican spirit mixed with orange liqueur and lime juice to make a margarita cocktail (7) |
| MARGARITA | Cocktail made with tequila and lime juice (9) |
| TRIPLESEC | Liqueur mixed with equal parts vodka and lime juice to make a Kamikaze cocktail (6,3) |
| MINT | Sweet such as a humbug; or, a garden herb traditionally mixed with vinegar for a classic sauce (4) |
| TONIC | Short word for fizzy quinine water, traditionally mixed with the tipple described in 14 Down (5) |
| FRITOPIE | Tex-Mex treat traditionally mixed and eaten straight out of a chips bag |
| ADVOCAAT | A Dutch liqueur traditionally made from egg yolks and brandy (8) |
| ROSOLIO | Italian liqueur traditionally flavoured with sundew (7) |
| ABSINTHE | Potent liqueur traditionally made with wormwood |
| RUM | Alcoholic spirit mixed with lemon or lime juice to make a daiquiri (3) |
| INSOLVENT | In pub, drunk loves starting with tequila on the rocks (9) |
| GUIGNOLET | French liqueur made from black sweet cherries (9) |
| EQUITABLE | Just be all over the shop with tequila |
| BEERGARITA | Corona with tequila and fruit juice, e.g. |
| PALOMA | Cocktail made with tequila and grapefruit soda |
| MOJO | Chant in an upside-down position while drinking juice to make magic (4) |
| MOJITO | First, mix orange juice, ice, tequila and egg to make cocktail |
| TEXASTEA | Drink made with tequila, rum, vodka, gin, bourbon, triple sec, sweet-and-sour mix and Coke |
| AGAVE | Genus of plants with a species used for tequila and another known as the century plant from which a natural sweetener derives (5) |
