What is Reddit's opinion of The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking?

From 3.5 billion Reddit comments

one way to avoid that particular issue would be to use infusions (either syrups or booze). Maggie Savarino's Seasonal Cocktail Companion is a great resource for getting started in that.

-- My bar just finally got around to doing a table tent cocktail menu (after updating the 5 year old folding menus).

Things I noticed:

• Getting 8 new/unique cocktails is a lot of work and tinkering even for bartenders who know what they're doing, wouldn't wanna do it monthly.

• It's important to have your bartenders enthusiastic about at least a couple of those things, otherwise they don't upsell it well.

• Make them different, but intelligible. "Oh you wanted a manhattan with midshelf bourbon, why don't you try this thing that's like a manhattan, slightly fruity, and 3 oz of pure booze?"

• Or make them very unusual: "Bitter citrus, honey, rosemary, and salt?" "Yup, it's a very savory cocktail!" "Well, why not."