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Ingredients
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Shot Base
Spice & Preservation
Finishing & Serve
Method
Prep
Prepare produce
Peel and core the pineapple, then roughly chop into chunks so they blend easily. Peel the turmeric root and slice into smaller pieces. Juice one lemon to yield about 1 tablespoon of fresh juice.
Measure spices
Measure the freshly ground black pepper, pinch of sea salt, and optional honey or maple syrup so they are ready to add after blending.
Blend & Extract
Blend ingredients
Place the chopped pineapple (1 cup), peeled turmeric (1 tbs), lemon juice (1 tbs), and 2 tablespoons filtered water into a high-speed blender. Add the pinch of sea salt. Secure the lid and blend on high for 30–45 seconds until completely smooth and juice-like.
Strain (optional for smoother shot)
If you prefer a clear shot, strain the blended mixture through a fine mesh sieve or nut milk bag into a bowl or measuring cup. Use the back of a spoon to press solids and extract as much liquid as possible. Discard or reserve the pulp for smoothies or baking.
Season & Finish
Add black pepper & sweetener
Stir the freshly ground black pepper (1 tsp) into the extracted liquid. If desired, add the optional raw honey or maple syrup (1 tsp) and mix until dissolved. The black pepper increases turmeric's bioavailability; use more or less to taste.
Adjust consistency & chill
If the shot is too thick, add 1–2 teaspoons of water and stir to reach your preferred mouthfeel. For a cold shot, pour over 2–3 small ice cubes or chill in the refrigerator for 10–15 minutes.
Serve
Pour approximately 2–3 ounces (one shot) into a small glass. Garnish with a pineapple wedge if desired. Consume immediately for best freshness and potency.