Eyeball Highball – 14 medium radishes 7 pimiento-stuffed olives, halved crosswise 16 ounces gin or vodka 1 ounce vermouth Directions: Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.
