I actually posted in a thread specifically about cocktail books sometime back. The problem is that each author has their own bugaboo which they cast upon the world of cocktails. There is no true real compendium bible book that I respect. I find blogs far more useful. Degroff, for instance, doesn't use egg white in his sours, which I have a really hard time with. It adds so much!!! Anyway:
Ted Haigh's book: Vintage cocktails and sprits or something like that -- GREAT book, but you need TONS of crazy ingredients
Savoy Cocktail Book: Most of the drinks I love come from the Savoy, but the book has antiquated and useless measures
Degroff's Art of the Cocktail: My first book, and it is generally quite sound indeed (aforementioned caveat with Degroff -- he takes a lot of recipe license)
PDT: Not a beginner's book. You need to many ingredients, and a good sense of what works and doesn't for your own palate to bother
Eh, when I get some more time I'll consider some more.
I forget what you have. If Campari, then both the Negroni and it's bourboun cousin, the Boulevardier. And also the fruit-punch-like Lucien Gaudin. You could also make the gin based sidecar called the White Lady. I would also make sours with egg white and lemon and lime juices.