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2012 February 25, “The other half lives: The transatlantic appeal of the British ruling classes”, in The Economist, archived from the original on 28 April 2016:
2007 September 9, Guy Trebay, “Who will pull together the collections?”, in The New York Times, archived from the original on 3 November 2015:
Anyone inside the business can also tell you that without Carine Roitfeld's louche sexy styling Tom Ford's Gucci might easily have come off looking like a high-end Club Monaco.
Noun
louche
A dubious or disreputable person or thing
2003, Barbara Cleverly, Ragtime in Simla, Robinson, →ISBN:
'That's right,' Joe smiled. 'Loafing about on the Mall with the louche of the town. And, speaking of the louche of the town, don't we have an appointment to interview one or two of them this morning?'
2007, Tom Treece, But What Do I Know?, Xulon Press, →ISBN:
I'm outraged this louche has since fathered two children with another woman and that after all this questionable, nefarious behavior, Greer continues to see no conflict of interest in him being Terd's guardian.
"Rooster, you say? He seems to always appear at unusual times and locations. He strikes me as something of a legerdemain. Let's hope he is no louche when it comes to his role in all of this.
Verb
louche (third-person singular simple presentlouches, present participlelouching, simple past and past participlelouched)
Certain anise-flavored drinks have developed a mystique based on the exotic appearance of louching.
2010, Paul Owens, Paul Nathan, Dave Herlong, The Little Green Book of Absinthe: An Essential Companion with Lore, Trivia, and Classic and Contemporary Cocktails, New York, N.Y.: Perigee Books, →ISBN:
In distillation, the first few liters of absinthe to come out of the still are called the head; the last few liters are the tail. The head and tail don't have enough alcohol to keep the oils in suspension, so the absinthe comes out of the still louched.
2012, Heather E. Hutsell, chapter 1, in Blood Mettle, : Fatty Baby Cat Publishing, →ISBN, page 2:
I found a little corner to stand in and pretended to sip my own louched absinthe.
Ah, Mr. Sizemore, the green fairy is best prepared carefully and slowly to appreciate its full potential. Simply fill the fountain with iced water, place your glass of absinthe below the spigot with a single sugar cube placed over a slotted spoon and adjust the tap to your desired flow. The cold water will gradually dissolve the sugar and mix with the absinthe in a process known as louching.