Author Notes: 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.
You can serve this as a martini, a shot, or as a cocktail. I recommend shots because they are so rich and delicious.
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. - JennyB.
- i liters vodka (smirnoff is a good quality, less expensive option)
- 3 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon allspice
- 3 vanilla beans
- 1 small piece of fresh ginger sliced in small chunks
- Pour the vodka in a jar or bottle with an airtight lid. Add all the ingredients and let sit for at least 24 hours. It will get spicier and stronger with time. Taste daily to determine how strong you would like it. Remember you will mixing it with the pumpkin cream, so it should be quite concentrated and strong.
- 1 small pumpkin
- 1 12 oz can of coconut milk (add more or less depending on pumpkin size. It should be enough to form a thick, but smooth cream).
- 1 cup whipping cream
- 2 fresh vanilla beans or teaspoon of vanilla
- whole nutmeg
- 1/4 cup cinnamon sugar
- 4 tbs. raw sugar
- 4 tbs. agave syrup
- 2 teas. ground ginger
- Heat oven to 350. Cut pumpkin in half, de-seed, and put in a casserole pan. Add an inch of water to the pan and a small amount to the center of the pumpkin. Add three pieces of carmelized ginger to the center and sprinkle each with 1 teaspoon of sugar. Cover with tin foil and let cook until soft, about 45 minutes to an hour.
- Let the pumpkin cool. Scoop into blender or food processor and add coconut milk, ground ginger, and sugar (add a bit more or less to your preference but remember the rim will be sugared and there will be whipped cream, so don't overdo the sweetness. You can substitute agave nectar for the sugar as well). Blend. Add more coconut milk until you have a very thick smooth cream. You can make this day before and store it in the refrigerator. In batches add the vodka to the blender until you get a very thin creamy liquid. Refrigerate.
- Pour whipping cream into a bowl and beat until stiff. Fold in vanilla seeds and 1 tablespoon of the cinnamon sugar (less or more to taste).
- Pour agave nectar into a small saucer around the edges. In a second saucer, spread a generous amount of the cinnamon sugar evenly around the edges. Turn glass upside down and dip into the agave nectar so that the entire rim is coated. Then dip the glass into the sugared saucer and spin to generously sugar the rim.
- Fill a martini shaker or glass jar with ice. Fill the shaker with pumpkin mixture and pour into glasses, leaving at least an inch at the top.
- Spoon a heaping tablespoon of whipped cream on top and garnish with freshly grated nutmeg and cinnamon sticks to scoop out the whipped. Enjoy!