Ginger Shot Recipe

Prep the produce

Wash the ginger and turmeric roots thoroughly. Peel both with a spoon or vegetable peeler and roughly chop into pieces small enough for your blender or juicer chute.

Juicer method

If using a juicer: Feed the chopped ginger and turmeric through the juicer. Collect the fresh juice in a container. Skip the water step. Stir in the lemon juice, honey (if using), and black pepper. Taste and add optional orange juice or cayenne if desired. Strain through a fine mesh sieve into a clean jar if you prefer a smoother shot. Chill or serve immediately.

Blender method

If using a blender: Add the chopped ginger, turmeric, lemon juice, water, and optional orange juice to the blender. Blend on high for 30–60 seconds until the mixture is very smooth. Pour the blended mixture through a fine mesh sieve or cheesecloth into a bowl, pressing firmly on the solids to extract as much liquid as possible. Discard or reserve the pulp for smoothies. Return the strained liquid to the container and stir in honey (if using) and black pepper. Add cayenne if desired.

Adjust and store

Taste the ginger shot and adjust sweetness with more honey/maple syrup if needed, or add more lemon for brightness. Transfer to a clean glass bottle or jar with a tight lid. Store in the refrigerator for up to 5–7 days. Shake well before each use as separation may occur.

Serving

Serve chilled. Standard serving size is 1–2 ounces (one shot). Pour into small shot glasses and consume in one quick sip.