NS70

 
3.3
 
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Editor reviews

The colour is a deep, artificial green. It's attractive but definitely not natural. The aroma is very spicy. There's lots of star anise, but there's also oregano, mint, and citrus. Call me crazy but I think some fresh chili pepper flavour would meld well with it.

The louche is whitish green, quite nice but very thick. Now the aroma is still very anise-heavy but the mint has come forward and replaced the oregano. The aroma is less complex than before.

The taste is dominantly very sweet star anise with a pinch of oregano. Wormwood is present but reserved. Notes of lemon peel and leafy greens. The finish is numbing, but long and surprisingly complex with a mingling of flavours. It unfortunately devolves into sugariness at the very end.

As star anise-intensive oil mixes go this is impressive. It branches out into some unusual flavours and integrates them well. It can't hold a candle to a well-crafted, distilled absinthe but it's one of the better examples of its style.
Overall rating 
 
3.3
Appearance 
 
3.0
Louche 
 
3.0
Aroma 
 
4.0
Flavor / Mouthfeel 
 
3.0
Finish 
 
4.0
Overall 
 
3.0
Reviewed by Andrew Young February 01, 2010
Top 10 Reviewer  -   View all my reviews (60)

Hey, this isn't half bad.

The colour is a deep, artificial green. It's attractive but definitely not natural. The aroma is very spicy. There's lots of star anise, but there's also oregano, mint, and citrus. Call me crazy but I think some fresh chili pepper flavour would meld well with it.

The louche is whitish green, quite nice but very thick. Now the aroma is still very anise-heavy but the mint has come forward and replaced the oregano. The aroma is less complex than before.

The taste is dominantly very sweet star anise with a pinch of oregano. Wormwood is present but reserved. Notes of lemon peel and leafy greens. The finish is numbing, but long and surprisingly complex with a mingling of flavours. It unfortunately devolves into sugariness at the very end.

As star anise-intensive oil mixes go this is impressive. It branches out into some unusual flavours and integrates them well. It can't hold a candle to a well-crafted, distilled absinthe but it's one of the better examples of its style.

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A Classic Cocktail

Dunhill's Special Cocktail

In a shaker filled with cracked ice:

1 spoonful of Curaçao
1 oz gin
1 oz sherry
1 oz dry vermouth
 

Stir thoroughly with a spoon, shake, strain, and serve. Add 1 olive and 2 dashes of Absinthe to each glass.

Savoy Cocktail Book, 1930 

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