The raisiny flavor of an ancho chile gives a lovely base note to this drink, bringing together the cherries and the bourbon. The addition of the vitamin C tablet keeps the cherry juice brighter in color, but feel free to omit it if you don’t have one on hand.
Stem and seed the chile, and soak it in 1-1/2 cups cold water to cover in a small bowl until softened, about 20 minutes. Coarsely chop the soaked chile, and put in a blender with 1/2 cup of the soaking water, the cherries, lime juice, and vitamin C tablet, if using. Blend until the cherries liquefy and the chile is blended, about 30 seconds. Pour the liquid into a fine-mesh strainer set over a 2-cup liquid measure. Press hard on the solids with the back of a spoon, and then discard them. (The purée can be made up to 1 day ahead and stored in an airtight container in the refrigerator.)
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