Ginger Shot Recipe

1. Prepare ginger

Wash the ginger root well to remove dirt. If the skin is smooth and young, it's fine to leave it on; otherwise peel thinly with a spoon or small knife. Chop the ginger into small chunks to help blending or juicing.

2. Juice or blend

If using a juicer: feed the chopped ginger through the juicer and collect the ginger juice. If using a blender: place the chopped ginger and the filtered water (120 ml) into the blender and blend at high speed until very smooth (about 45–60 seconds).

3. Strain (if blended)

If blended, pour the ginger purée through a fine mesh sieve or cheesecloth over a bowl. Press or squeeze firmly to extract as much juice as possible; you should yield roughly 100–130 ml of ginger juice from 150 g ginger. Discard the fibrous pulp or save for use in smoothies or compost.

4. Combine ingredients

In a mixing container, combine the ginger juice, fresh lemon juice (60 ml), honey (2 tbs), ground turmeric (1 tsp), a pinch of black pepper, and a pinch of sea salt. Stir vigorously until the honey dissolves. Taste and adjust sweetness with the optional extra honey if desired.

5. Adjust consistency

If the shot is too intense, add up to 30–60 ml additional filtered water to dilute to preferred strength, stirring to combine.

6. Chill or serve

Pour the finished ginger shot into a small glass to serve immediately (about 30–45 ml per shot) or into the sterilized bottle/jar for refrigeration. The mixture will keep tightly sealed in the fridge for up to 5–7 days; shake well before each use as some settling may occur.

7. If bottling for later use, add a lemon slice to the jar for mild flavor and visual appeal. Label with the date. For single-serve presentation, pour into small shot glasses and garnish each with a thin lemon slice.