Eyeballtini (Classic Gin Martini with Carved Radish Garnish)
17 people added this to their Recipe Box
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 145 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 0 |
| fibre | 0 |
| chol | 0 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 2 |
| folate | 1 |
- Portion size: 1
Veins and all, this carved radish eyeball is a fantastic accent for a classic gin martini. Up the creep factor by leaving the “optic nerve” (or hairy root end) attached.
Ingredients
- 2 oz 2ozgin or vodka
- 1/4 oz 1/4ozdry vermouth Eyeball
- 1 1radishradishes
- 1 1pimiento-stuffed green olivegreen olives
Preparation
Eyeball: Peel radish, leaving root end and a few thin streaks of red skin intact to resemble blood vessels. Using tip of small knife or melon baller, scoop out hole in top of radish; stuff with olive, pimiento side up. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Fill cocktail shaker with ice. Add gin and vermouth; shake vigorously to blend and chill. Strain into martini glass; garnish with eyeball.
Source : Canadian Living Magazine: November 2006
