Eyeballtini (Classic Gin Martini with Carved Radish Garnish)
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.
Servings: 1
Ingredients:
Eyeballtini (Classic Gin Martini with Carved Radish Garnish) and Zombie Pops (Chicken Wing Drumettes)
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 145 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | trace |
| fibre | trace |
| chol | 0 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 2% |
| folate | 1% |
-
2 oz (50 mL) gin or vodka
1/4 oz (7 mL) dry vermouth
Eyeball:
1 radish
1 pimiento-stuffed green olive
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.
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
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