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I've read or had most of the new "old school" coctail books: Degroff, Regan, Felton, Wondrich et al. They are all good books, but all seem, to me, to be handicapped by a particular pet love or peeve of the authors, such as Degroff's dislike of egg white (that a properly-made sour is just as good without it. No, not really). And the old books -- Embury, Craddock, &c, are hard to translate into today.
The green hard / spiral bound "Bartender's Bible" is a good reference book to have on hand.