Emulsion aside, does anyone else find the smell of egg whites slightly off putting in a drink? It's not as noticeable at first if there's bitters and the drink is freshly made and everything is cold. However about half way through the smell becomes off-putting to me. To counter act the smell, I've done batches of separated egg whites and added lemon juice until the smell goes away. This seems to be the most effective way so far. FWIW, we are using local cage free chickens. I've never noticed this phenomenon in any of the cocktail lounges with egg white drinks before. Anyone want to weight in on this?
