Peel radishes, leaving thin streaks of red skin on to represent blood vessels.

Using the tip of the vegetable peeler or a small, knife, carefully scoop out a small hole in each radish, roughly the size of an olive.

Stuff a green olive, pimiento side out, in each hole.

Place 1 radish eyeball in each section of an empty ice cube tray. Pare the radishes down a bit to fit, if necessarry. Fill the tray with water and freeze overnight.

To make drink, fill a tall cocktail glass with 3-4 eyeball ice cubes, add ingredients in the order given. Shake or stir, as is your preference.