Preheat the oven to 400°F. Cook the spinach in boiling salted water until just barely tender, about 2 minutes. Drain thoroughly; roughly chop.

Cook the artichoke hearts in boiling salted water for 5 minutes. Drain.

Sauté the bacon in a large heavy skillet until crisp. Drain on paper towels. Crumble and reserve.

Pour off all but 1 tbsp bacon fat from the skillet. Stir in the onion and flour, and cook, stirring constantly, over low heat for 3 minutes. Add the garlic and scallions. Stir in the cream. Cook until the mixture is slightly thickened, about 5 minutes.

Add the spinach, artichoke hearts, and bacon to the skillet. Toss well. Add the hot pepper sauce, salt and pepper to taste, and the liquor. Transfer the mixture to a buttered baking dish.

Melt the butter in a small skillet over medium heat. Stir in the bread crumbs. Cook, stirring constantly, until golden.

Spoon over the vegetables. Bake until golden brown and bubbly, about 20 minutes.