Let’s stir up a Diamond Belle Bloody Mary, a savory & spicy breakfast cocktail we enjoyed at Durango’s Strater Hotel. This bold, smoky, green chile-charged specialty was born in the Diamond Belle Saloon, where ragtime piano and sassy Belle Girls crank up the Old West vibe. It’s made with a homemade green chile-infused vodka, (but you can certainly cheat and buy some pre-made)!
No need for a garnish circus — an olive or celery does the trick — but don’t tame its cowboy soul. Sip it, love it, and let it transport you to Durango’s wild heart.
The Diamond Belle Saloon, nestled in the Strater Hotel, is a time machine to Durango’s rowdy past. Opened in 1885, the Strater was the brainchild of Henry Strater, a visionary who built a grand, red-brick Victorian hotel to match the boomtown’s ambitions.
The Diamond Belle came along later, in the 1950s, transforming the hotel’s ground floor into a saloon that feels like it’s been slinging drinks since the gold rush. With its pressed-tin ceilings, velvet wallpaper, and bartenders in garters and bow ties, it’s a nod to the days when miners and railroad tycoons bellied up for whiskey. Today, it’s a Durango institution, where live ragtime and costumed servers keep the spirit of the Old West alive, and that Bloody Mary is practically a local legend.
The Strater Hotel itself is no less iconic, a four-story testament to Durango’s grit and glory. Built just as the Denver & Rio Grande Railroad rolled into town, it hosted everyone from cattle barons to Hollywood stars like Marilyn Monroe over the years. Its 93 rooms, each decked out with period antiques, creak with stories of the frontier, while the hotel’s survival through fires, economic busts, and modern times speaks to its stubborn charm.
The Strater isn’t just a place to crash—it’s a living piece of Colorado history, and the Diamond Belle’s Bloody Mary is its liquid handshake, spicy and unapologetic, just like the town it calls home.
Pro Moves:
- Vodka Infusion: Can’t wait weeks? A minimum of 3-4 days will still give you some heat, but patience is rewarded. Use a clean jar and fresh chiles for the best flavor.
- Mix Shortcut: If you’re near Durango, Honeyville’s Durango Style Bloody Mary Mix, made with New Mexico red chiles, is a solid stand-in for the house mix. It’s got a spicy kick that locals love.
- Spice Level: The green chile vodka brings heat, so go easy on the hot sauce at first. Taste as you go to avoid a mouth-on-fire situation.
- Glassware: A tall Collins glass works, but a mason jar screams Durango saloon energy.
- Batch It: Hosting a crew? Scale up the mix and keep a pitcher in the fridge. Pre-mix the vodka and mix in a 1:2 ratio for easy pouring.
This Bloody Mary is not subtle, and neither should you be when you drink it. Share it with friends, or keep it all to yourself in a quiet corner of the saloon. Either way, you’re in for a ride.
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Chef Tips with Jason Hill | CookingSessions.com
Diamond Belle Inspired Bloody Mary Recipe
Ingredients
Method
- Slice the green chiles and toss them into a clean glass jar with the vodka. Seal and let it sit in a cool, dark place for at least a week, shaking gently every couple of days. Taste after 7 days; if you want more heat, keep it going up to 4-6 weeks. Strain out the chiles when it’s spicy enough for you. (Tip: the longer it infuses, the smoother and more flavorful it gets.)
- In a pitcher, combine tomato juice, green chile sauce, Worcestershire, horseradish, hot sauce, lime juice, celery salt, smoked paprika, black pepper, and garlic powder (if using). Stir like you mean it until everything’s blended. Taste and tweak—want more heat? Add hot sauce. More tang? Squeeze in extra lime. This is your rodeo. Refrigerate if not using right away; it’s good for a couple of days.
- If you’re feeling fancy, run a lime wedge around the rim of a tall glass and dip it into celery salt or Tajín. Fill the glass with ice.
- Pour 2 oz of your green chile-infused vodka over the ice. Top with 4-5 oz of the Bloody Mary mix. Stir gently until it’s nice and cold.
- Toss in a celery stick or pickle spear for crunch, or go bold with a whole green chile to nod to the infusion. Keep it simple—this drink doesn’t need a salad on top.
- Sip it slow, preferably with the sound of ragtime piano in the background or at least some Durango mountain air. Pair with a burger or some saloon-style chicken wings if you’re hungry. This is a drink that likes company.
