Ramos Gin Fizz — The Cocktail Ontologist

Family

The Ideal Bartender by Tom Bullock (1917, p.52) — Country Club Style

1 dash	Lemon juice (fresh) — Lemon Juice	base
1 jigger	Old Tom gin — Burnette's Old Tom Gin	base
1 pony	milk	dilution
1 dash	Seltzer water — Seltzer Water	dilution
1 white	egg white — White of Egg	other
1 dash	orange flower water — Orange Water	other
1 teaspoonful	sugar — Powdered Sugar	sweetener

Ice: 1 lump ice

This matters because Bullock gives us a specific Country Club Ramos branch rather than generic Ramos lore.

The milk and orange-water detail are central to this variant's identity and should not be blurred into a generic gin fizz.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.164)

Ice: Cracked ice

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.44)

0.5 lemon	lemon juice — Lemon juice	acid
0.5 lime	lime juice — Lime juice	acid
1 jigger	dry gin — Dry gin	base
1 tbsp	powdered sugar — Powdered sugar	base
1 dash	Seltzer water — Seltzer water	dilution
1 jigger	cream — Rich milk or cream	other
1 whole	egg white — Egg white	other
4 dash	orange flower water — Orange flower water	other
2 dash	vanilla extract — Vanilla extract	other

Combine the ingredients in the order given in a tall bar glass.
Add crushed ice that is coarse enough to help whip the egg and cream.
Shake long and steadily until the mixture gets body, then strain into a tall thin serving glass and serve.

Arthur gives a detailed origin story linking the drink to Henry C. Ramos and the Hotel Roosevelt succession.

See also: Silver Fizz, Durkee Cocktail