1 Oz Ginger Shot Recipe
Make 1 Oz Ginger Shot Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ginger Shot
Method
Ginger Shot
Prepare ginger
Weigh about 1 ounce (by scale) of fresh ginger root. Peel the ginger with the edge of a spoon or a knife and roughly chop it into small pieces so it processes easily.
Blend
Place the chopped ginger into a small blender or high-speed mixer. Add 1 teaspoon fresh lemon juice and 1 teaspoon filtered water to help liquefy. If using honey or agave for sweetness, add 1 teaspoon now. Blend on high for 30–60 seconds until the mixture is a smooth, somewhat pulpy liquid.
Extract
Strain the blended ginger through a fine-mesh sieve, nut milk bag, or several layers of cheesecloth over a small bowl or measuring cup. Press or squeeze firmly to extract as much liquid as possible; you should yield about 1 ounce (30 ml) of concentrated ginger shot. Discard the pulp or save it for adding to smoothies or baking.
Finish and serve
Stir in a pinch of ground black pepper if using (this can help increase bioavailability of some compounds). Taste and, if desired, adjust with an additional drop of lemon or a touch more sweetener. Pour into a 1 oz (30 ml) shot glass and serve immediately. Refrigerate unused portion in an airtight container for up to 48 hours; shake before using.