I don't have too many decent cocktail bars around here. I was -- see last page -- at Le Lion on thursday, but we didn't get a seat at the counter/bar so I couldn't really watch. The waiter was pretty knowledgeable, but rather in theory. Moreover, the place was very crowded, so he didn't have too much time. Plus, the Ramos Gin Fizz, in comparison to Velvet Tango Room's one, didn't have lots of foam, so I'm not sure whether this bartender was the first choice to ask. Granted, he shaked every drink for just four seconds or so (some might even call it hyper-shaking) -- so that might be the main reason.
Also, FWIW, my aim is not to create perfect egg white cocktails at home. I was just perplexed by what happened and tried to figure out what I did wrong and hoped of a quick solution/answer by some of the knowledgeable forum members. I like to learn from my faults, but can't do so if I don't know the cause.
I don't love egg white cocktails, but this cocktail was the first one that crossed my mind when I thought about what to do with the chartreuse at first.
I gave this advice in the wine thread and I think it is applicable here as well, although I don't think I spelled it out as well. Real life interaction with someone who is more knowledgeable about the subject will advance your understanding way beyond forum interaction. This is such a limited way to exchange ideas, especially about something that is sense based. A good way to find a bartender who is more knowledgeable is to ask them to make a classic cocktail that most turn and burn bartenders couldn't do, a corpse reviver #2 is a good start. If they can make it without looking it up, use that to start a conversation. I can sometimes answer questions about "theory" behind cocktails, but as I said I don't really like to actually make cocktails.