Drain the lychees (reserve the juice for another use if desired). Place the lychees in a bowl and pour the maraschino cherry syrup over them. Let sit for about 10 minutes or until the lychees look “bloodshot.” Remove from the syrup and blot dry with paper towels. Insert a whole maraschino into the hole of the lychees.

(To make ice “eyeballs” for drinks: Place on a plate or sheet pan and freeze for at least 1 hour or until firm and cold. Can be made several days ahead and kept in the freezer.)