Turmeric Shot Recipe

Peel and measure

Peel the fresh turmeric and ginger with the edge of a spoon or a vegetable peeler. Roughly chop into pieces that will fit your blender or juicer (about 1/2-1-inch chunks). Juice the lemon to yield about 2 tablespoons.

If you have a juicer, set it up now. If using a high-speed blender, have a fine mesh sieve or nut milk bag ready to strain.

Juicing method (fastest, most potent)

Feed the chopped turmeric and ginger through the juicer. Collect approximately 1.5–2 ounces of fresh juice. Transfer the juice to a small mixing cup.

Blender method (if no juicer)

Place the chopped turmeric and ginger into a high-speed blender with 2 tablespoons filtered water. Blend on high until very smooth (30–60 seconds). Pour the blended mixture through a fine mesh sieve or nut milk bag into a bowl, pressing/ squeezing to extract as much liquid as possible. You should obtain roughly 1–2 ounces of concentrated turmeric-ginger liquid.

To the extracted turmeric-ginger liquid, add the 2 tablespoons fresh lemon juice, 1 teaspoon raw honey, a pinch of fine sea salt, and a pinch of freshly ground black pepper. Stir briskly until the honey dissolves.

Measure 1 cup chilled coconut water and add it to the turmeric mixture. If you prefer a stronger shot, reduce the coconut water to 1/2 cup. Stir well to combine. Taste and adjust: add up to 2 more teaspoons honey for sweetness, another pinch of salt to balance, or dilute with the optional filtered water if too strong.

Pour the mixture into two 2-oz shot glasses (or one 4-oz glass) and garnish each with an extra pinch of black pepper and an optional lemon slice. Serve immediately while cold and fresh.

To store: transfer leftover mixture to a sealed jar and refrigerate for up to 48 hours. Shake well before using — potency and brightness decline after the first day.