“The original [Spanish] queimada only contained lemon rind, coffee grains and between 100 and 120 grams of sugar per litre of alcohol. In some areas of Galicia, the traditional way of preparing the queimada is within a pumpkin, which is cut at the top and the insides are scooped out. The queimada acquires the taste of the pumpkin, which can be very tasty. ” (Culturaldevices.blogspot.com)