Ingredients:

•1 pound packaged puff pastry
•1 recipe of white pastry cream
•1 egg, beaten
•food coloring and a small paint brush

Pastry Cream Ingredients

•1 ¼ cups whole milk
•3 egg yolks
•¼ cup granulated sugar
•1/8 cup all-purpose flour
•2 tablespoons plus 2 teaspoons cornstarch
•1 teaspoon pure vanilla extract

Preparation:

Preheat oven to 375ºF
Line a baking sheet with parchment.
Now, you’ll need to cut your pastry into long rectangular strips and paste them together (brush a little beaten egg and press down–it doesn’t matter if it’s not perfect, after baking, the seams don’t show anyway) to form a loooooong strip of dough.
Spread your filling down the entire center of the dough, leaving a bit of space on each side to pinch closed.
Brush the edges with a little egg and pinch the whole thing closed. Carefully lift the intestine onto the baking sheet and form an intestine looking thing, rolling it over so the pinched edge is on the bottom. Brush the pastry with beaten egg. Dip your small brush into some red food coloring (I added a little blue, too, to get a darker color) and paint on the “blood.” Bake for about 20 minutes, just until golden, but not overly brown.

•2 oz Vodka

•1 oz Blue Curacao liqueur

•1 oz Peach Schnapps

•2 oz Sweet and Sour Mix

•1 oz 7-Up

•Ice cubes

•1/2 oz Jack Daniel’s

•1/2 oz Port wine

•1 oz Cranberry

•1/4 oz lime juice

•A dash of chocolate bitters
• Finish with Champagne

•1 1/2 oz. Brugal Extra Dry Rum

•1 oz. Fresh Grapefruit Juice

•3/4 oz. St. Germain

•1/4 oz. Simple Syrup1

•A dash of Lavender Bitters

•1 1/2 oz. Brugal Extra Dry Rum

•1 oz. Fresh Grapefruit Juice

•3/4 oz. St. Germain

•1/4 oz. Simple Syrup1

•A dash Lavender Bitters

Preparation: Shake all ingredients, strain into a coupe glass. Garnish with an edible orchid.