[jasallen]

It's actually a far superior mouthfeel! The eggwhite foam can have a texture that's hard to describe...dry? coarse? But the aquafaba is smooth (and no, no chickpea taste even though I was pretty worried about that the first time I tried).

[RussianCow]

In my experience, egg white foams are thicker and more stable than those made with aquafaba, and the egg white has a softening effect on booze. Whether this is desirable depends on the cocktail, the booze, and your personal preference. For instance, I don't think a whiskey sour tastes quite the same with aquafaba (it's a bit harsher and the flavors don't quite marry as well), but I don't notice a difference in a sour made with a clear spirit like pisco. On the other hand, I actually prefer aquafaba in a Ramos Gin Fizz; I find the egg white foam to be too thick, to the point where it just floats on top of the drink and you can't really sip through it.

Pro tip: Instead of doing a dry shake with the egg white, as is traditionally done, try blending it into the cocktail before adding ice. (I use an immersion blender for quicker setup and easier cleanup.) I've found the texture of the foam to be smoother if you do this.