This drink is named after my grandmother, Florence Birchby. It reminds me of the smell of cinnamon, cloves and spices in her pantry. It's a fierce drink, just like she was, but it can be adapted to your guest's tastes. I suggest experimenting with the spices, texture, and sweetness. You can also experiment with the vodka, adding more or less ginger, vanilla and spices. For a stronger drink that is not quite as rich and creamy, you can add the cooked pumpkin to the vodka and let sit for a two days to three days in an airtight container. You can then serve it alone topped with the cream or add a scoop of whipped cream or a tablespoon of coconut milk directly to the shaker for a lighter (but stronger) drink.
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<br />You can serve this as a martini, a shot, or as a cocktail. I recommend shots because they are so rich and delicious.
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<br />Disclaimer: This recipe is not for the faint of heart. Prepare this for a crowd that likes to drink or for a holiday cocktail party, preferably NOT for Thanksgiving when dessert time usually means nap time or when you are competing with full stomachs and multiple desserts.

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