It's probably not that common for people to read cocktail books cover to cover, but it's probably also not that common for people who've never tended bar to have a home setup with more than fifty bottles. I also have a six-year history of writing spirits and cocktail articles. I've won cocktail contests and run a nightly cocktail blog at DrinkShouts.com. I've sampled high-end drinks in award-winning bars in San Francisco, New York, Paris, and more.So, safe to say I'm an enthusiast!A great regret of mine is that I haven't been to Death & Company, though I've been to many of its NYC contemporaries (Pegu Club, Milk and Honey, Little Branch, Clover Club, Flatiron Lounge, PDT, etc). This book only deepens that regret, as their commitment to quality, precision, and innovation is clear on every page. It's gorgeously designed, full of fantastic information on everything from how to stir drinks to how to make your own orgeat, and features dozens of recipes I'm excited to try.So why four stars, instead of five? Simply put, the bulk of the recipes in this book are beyond the reach of even heavy enthusiasts like myself. When I go through books like this for the first time, I use post-its to mark recipes I want to try. The entire bourbon section received zero post-its, not because nothing sounded good, but because there wasn't a single drink that used a set of ingredients that I had available in my bar -- my *fifty bottle* bar. Nearly everything is infused, or features at least one rare or incredibly expensive booze.This doesn't mean I found zero recipes to try (and also many to which I will come back when I procure the proper ingredients). Far from it. But it's indicative of how advanced most of the recipes in the book are. If you don't have Batavia Arrack, Lustau Sherry, and chamomile-infused rye whiskey handy, you'll have a limited selection of drinks that you can actually make. But don't let that dissuade you! This is an incredible, gorgeous book and if you're a fan of cocktails and mixology, it belongs on your shelf.