Jul 14 2026
RestaurantsDishoom ShoreditchTurmeric Shot Recipe

Turmeric Shot Recipe

Inspired by Dishoom Shoreditch
Time15m
Serves2

Make Turmeric Shot Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Turmeric Shot Base

Method

Prepare and extract

  1. 1

    Wash and trim

    Thoroughly wash the fresh turmeric and ginger roots under running water to remove dirt. Use a spoon or small knife to scrape or peel thinly if the skin is tough. Trim off any blemishes.

  2. 2

    Chop

    Roughly chop the turmeric and ginger into small pieces (about 1/2 - 3/4 inch) so they blend or juice more easily.

  3. 3

    Juice or blend

    Option A — Juicer: Feed the turmeric and ginger through a juicer to extract the fresh juice. Option B — Blender: Place chopped turmeric and ginger in a high-speed blender with the 2 oz filtered water and blend on high for 30–45 seconds until very smooth.

  4. 4

    Strain (if blended)

    If you used a blender, strain the blended mixture through a fine mesh sieve, a nut milk bag, or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. Discard or compost the leftover pulp (can be saved for baking or smoothies).

Assemble the shot

  1. 5

    Measure 1 oz of the fresh turmeric-ginger juice (if your extraction yields more, reserve extra in the refrigerator for another shot). Pour the 1 oz juice into a small mixing glass or jar.

  2. 6

    Add 1 oz fresh lemon juice to the turmeric-ginger juice.

  3. 7

    Stir in 1 tablespoon honey or maple syrup until fully dissolved. If the honey is very thick, warm it slightly first or dissolve by stirring with the warm juice briefly.

  4. 8

    Add 1/2 teaspoon oil to help curcumin absorption and 1 teaspoon freshly ground black pepper. The oil emulsifies with the juice—stir vigorously or shake in a closed jar for 10–15 seconds.

  5. 9

    If you prefer a milder shot, add up to 1 oz cold water or coconut water to dilute and stir to combine. Optionally add 1/4 tsp ground cinnamon or a pinch of cayenne for extra warmth and flavor.

Serve and store

  1. 10

    Serve immediately in a small shot glass (about 1.5–2 oz). Drink in one or two sips.

  2. 11

    To store: transfer leftover juice to an airtight glass container and refrigerate for up to 3 days. Shake well before using because separation may occur. For longer storage, freeze in ice cube trays (each cube ≈ 1 oz) for up to 3 months.

  3. 12

    Safety note: Because turmeric and ginger are potent, consult a healthcare provider if you are pregnant, nursing, taking blood thinners, or have a medical condition.

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