Deleted

This has potential; the mix tastes great before the rye is added but then the rye (I used Sazerac). just completely takes over and pushes everything else way into the background. Even bumping the cinnamon syrup and banana liqueur (Giffard) didn’t help. I’m thinking the rye needs to be dialed back, or it needs to be switched to bourbon, or maybe it needs to be switched to an agricole blanc rhum.

Unfortunately only have Drillaud banana liqueur, which is admittedly awful. But I agree that Sazerac doesn't do this drink any favors.

I don't have the book, but for any of you who do, are these Japanese dasher bottle dashes? Standard dashes would be a lot here. When I start seeing anything more than 3 dashes in a recipe I try to do a check to see what sort of dash they are using. Sometimes it is from these dasher bottles. My understanding is that the dash count should be cut in half for standard dashes. And I see in the Educated Barfly video preparing the drink he is using dasher bottles.

In my mind, the 10 dashes of bitters total are replacing the Campari in the Jungle Bird.

My notes on the drink: https://cocktailvirgin.blogspot.com/2020/06/lorikeet.html

But what does the Tiki: Modern Cocktails book say about how they measure dashes? Different cocktail books use different approaches to this and bitters volume dispensed per dash varies tremendously, so the source matters. For example, I noticed the bitters were a bit much in some NoMad Cocktail Book recipes which led me to recheck how they were actually making them. Page 22 "The Japanese dasher tops are significantly smaller than most bitters brands'; one dash from a normal bottle will be equivalent to three dashes in these bottles if you use a quick short dashing style, two if you use a longer dashing style. In this book, we'll consider '1 dash' to come from a Japanese Bitters dasher."

This is without going into trying to measure bitter dashes in drops, or figuring out what was meant by a "dash" in many Prohibition era and earlier cocktail books--where the volumes were almost always much larger than a modern dash from what I can tell.

It doesn't say anything in the techniques section or the tools section. It does mention them in the ingredients section and just lists what's good (and it's a mix of dash cap and dropper brands like Angostura and Bittermens, respectively).

She has recipes that have drops like the California Condor (8 drops of two different Bittermens flavors) that come in eye dropper bottles and dashes for those that come in dasher bottles like Angostura and Peychaud's. The most I found (not exhaustive) was 2 dashes of cardamom bitters, so it's intentional that there's a lot of bitters in here.

Thank you for the details. This is of course the problem with dashes, the dash volume can vary by 3 or 4 fold depending on the specific bitter, bottle, and/or source for the recipe. And a full bottle dispenses little, while a mid full bottle with an orifice dispenses much more. Context is everything. A dash is the cocktail "Tower of Babel" because it is often unclear what language is being spoken. [Not unlike recipes for food or drink that call for "the juice of 1 lemon"--obviously doesn't apply to the five lemons I pulled off my tree last week to make lemonade--the five of them weighed 6 pounds total.]

While it is convenient to use a personal standardized system or that of an establishment for a dash, that doesn't work to recreate the recipe if the source of a recipe uses a different system, or if the bitters are in a different style bottle/dispenser. I have seen dash volumes listed as 6 to 12 drops (from something like an Angostura or Peychaud's bottle), or 15-18 drops stated by makers using a dropper style bottle. But when I actually measure drops from a various dropper style bottles they typically dispense around 20+ drops if used as recommended. That is about twice what I have used (10 drops minimum per dash) when trying precise measures of things that don't dash well.

Drops per mL (or ounce) is not well defined either, even in a modern sense, with some suggesting as little as 300 drops per ounce (which is totally bogus), another 480, and others ~600, and my own experience with calibrated scales and volumetric measurement of drops being well over 600 using water (and some tests with bitters.) The 0.05 mL/drop that pharmacists use is probably the closest to being accurate in a general sense. That works out to ~600 drops per fluid ounce, or 100 drops per teaspoon. This is probably something we need to address in the KC measurements page, since it lists 0.1 mL/drop.

The sweet is too strong with this drink.

The flavor is okay, but it's very syrupy. I'd back off on the liqueurs and maybe add citrus.

Chris Day of Oakland's Kon-Tiki was the creator of this according to Educated Barfly. A pineapple Right Hand cocktail that is a touch sweet but very delicious. Bitters are chocolate, not Angostura though. Stir/strain/double old fashioned with big cube/lime twist.

https://theeducatedbarfly.com/best-fronds/

Curated to match and add link @yarm provided. Thanks!