The idea for this cocktail at Baby Gee in Long Beach arose from a Korean sweet corn latte that one of the bartenders brought to the bar's R&D session. Gianna Johns, co-owner of the bar, tasted the coffee drink and immediately put the ingredients together for a cocktail. "It was a rare moment where I made the drink just once and on the first try we all loved it, hence the name," she says. (Mildred was the bar's "infamous building manager.") The cocktail—made with sotol, reposado tequila, coffee liqueur, Fernet, and sweet corn cream—"is a wild ride between bitter and funky, rich and creamy," she says.