Eyeball Highball Cocktail
16 oz of Vodka
1 oz of vermouth
radishes
Olives
stuffed green olives (or Olives)
Start with 14 medium radishes. Trim the stems and roots off the radishes. Use a paring knife to scrape red skin from the radishes, leaving just enough to give a vein-like appearance. Using a melon baller, cut a hole into each radish, about 1/2-inch in diameter. Take 7 pimiento-stuffed green olives and half them crosswise. Place an olive half into each hole in the radishes, cut-side facing out. Place each olive stuffed-radish into an ice cube tray. Fill with water and freeze. Once ice cubes are completely frozen, fill a cocktail shaker with regular ice, adding vodka or gin and vermouth. Stir to combine. Strain the mixture and "eyeball" ice cubes among four cocktail glasses. Serves 4.
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