14 medium radishes
7 pimiento-stuffed olives, halved crosswise
16 ounces gin or vodka
1 ounce vermouth

1. 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.
2. 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.
3. Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.

Makes 4 drinks.