Death & Co

The organization of recipes feels so intentional — I wonder if it was based on bartenders' workflows or something else entirely. Did the authors consider different ways to structure the book for usability?

I loved the thoroughness but also found myself wondering if beginners might find it intimidating. How do others approach learning these techniques?

The mix of timeless drinks and innovative recipes makes this book stand out. I'm curious whether the authors aimed to preserve tradition or push boundaries.