| SAVARIN | Light ring-shaped yeast cake soaked with rum or other alcohol, named after the French author of 1825's The Physiology of Taste (7) |
| COLETTE | Pseudonym of the French author noted for her novella Gigi published in 1944 (7) |
| CASK | Traditional container for storing rum or other liquids on board ship (4) |
| LAMENT | Mourn the French writer of good book |
| SCRUMPY | Agent stocking cold spirit and other alcohol (7) |
| BABA | Rum ---, ring-shaped yeast cake saturated in syrup (4) |
| HAZLITT | William ?, English essayist and critic; author of 1825 collection The Spirit of the Age |
| RUMBABA | A ring-shaped yeast cake saturated in syrup (3,4) |
| TIRAMISU | Is it a concoction with rum, or one with Marsala? (8) |
| TODDY | Hot drink made with rum or whisky |
| LOCOMOTION | Name of the Stockton & Darlington's 0-4-0 No. 1 of 1825 (10) |
| BAGEL | Doughnut-shaped, yeast-leavened |
| OPTICS | Word, from "seen" and perhaps "eye", for the science of light from the sun and the sky; or, pub measurers on inverted bottles of gin, rum or rye (6) |
| REAUMUR | Temperature scale in which the freezing point of water is 0degrees and the boiling point is 80degrees, named after the French naturalist who introduced it in 1730 (7) |
| PAPILLON | Toy breed of the spaniel family named after the French word for 'butterfly' (8) |
| NODEOFRANVIER | Gap in the myelin sheath of a nerve fibre, named after the French physician (4,2,7) |
| SPICED | Description of curry, roasted nuts or Bombay mix flavoured with masala, or of mulled wine, rum or chai with cinnamon, cloves and nutmeg (6) |
| SATURATE | Cause soil or potting compost to become thoroughly soaked with water, or other liquid, so that no more can be absorbed (8) |
| ROULETTE | Casino game named after the French meaning "little wheel"; or, a tiny incision on a sheet of stamps, similar to a perforation (8) |
| ENNUI | A sonnet by Sylvia Plath named after the French word for boredom, weariness or languor (5) |
