Found this one in the November 2006 issue of Canadian Living.
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.
2 oz gin or vodka (50 ml)
1/4 oz dry vermouth (7 ml)
1 pimiento-stuffed green olive
**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]
(photo credit: digsmagazine.com)