Diamond Belle Inspired Bloody Mary Recipe
Let’s stir up a Diamond Belle Bloody Mary, a savory & spicy breakfast cocktail inspired by our visit to 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)!
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Ingredients
For the Green Chile-Infused Vodka:
- 750 ml vodka decent quality, nothing too fancy
- 3 fresh Hatch or Pueblo green chiles or Anaheim for milder heat, sliced lengthwise, seeds optional
Pre-Made Options: Don’t feel like infusing? Grab one of these:
- St. George Green Chile Vodka (bright, vegetal, with a solid kick)
- Crater Lake Hatch Green Chile Vodka (bold, roasty, New Mexico vibes)
- Rolling Still Spirits Infused With Green Chile (smooth, spicy, Southwestern soul)
For the Bloody Mary Mix:
- 1 1/2 cups tomato juice go for something thick and rich
- 1 tablespoon Cholula Green Pepper Hot Sauce or more
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish more if you like it punchy
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon celery salt
- 1/4 teaspoon smoked paprika for that saloon-worthy smokiness
- 1 pinch ground black pepper
- 1 pinch garlic powder optional, for depth
- 2 oz. green chile-infused vodka
For the Drink:
- 5 oz Bloody Mary mix from above
- Ice as needed
Garnish:
- Celery stick, pickle spear, cucumber slice, or a single green chile
Rim:
- Celery salt or Tajín for a Southwestern twist
Instructions
Infuse the Vodka:
- 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.)
Make the Bloody Mary Mix:
- 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.
Rim the Glass (Optional):
- 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.
Build the Drink:
- 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.
Garnish (If You Must):
- 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.
Serve It Up:
- 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.
Notes
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.