Some might know about my specific but deep aversion against egg white cocktails. Maybe it originates to the fact that I am (apparently) a super taster (nothing to be proud of- it is not a superpower... you are just a super taster or you are not). But when somebody serves me a cocktail made with egg whites, I can drink it in minute 1 - latest after minute 3 - it is literally disgusting for me: think about wet dog, molded carpet, or someone who didn’t dried properly his laundry - and everything together. Long story short: I cannot drink it anymore. Now there has been some replacements: I came across aquafaba years ago - I guess I was one of the first bar-people who discovered it for cocktails (it has been already an established thing for vegans). Very soon I discovered that the advice to use the aquafaba in chickpea cans are a dead end. Sure- if. you are using “canned lemon juice” and/or sweet-sour mix, you might find it also ok. But for a high quality bar - drinks taste salty and jus