2 Oz Ginger Shot Recipe

Prepare ginger

Wash the ginger root thoroughly. If the skin is dirty or tough, peel with a spoon or small knife. Roughly chop the peeled ginger into small pieces to help with blending or juicing.

Extract juice

If using a juicer: feed the chopped ginger through the juicer and collect the juice. If using a high-speed blender: place the chopped ginger and 0.5 oz cold water in the blender and blend on high until very smooth (about 30–45 seconds).

Strain (if blended)

If you blended the ginger, place a fine-mesh sieve or nut milk bag over a small bowl or measuring cup and pour the blended ginger mixture through. Press or squeeze to extract as much liquid as possible. Discard the pulp or save it for another use.

Mix shot

Measure out approximately 2 oz of ginger juice (use the fresh-extracted amount). Stir in 0.5 oz fresh lemon juice and 0.5 oz cold water. If desired, dissolve 0.25 tsp honey or maple syrup into the mixture to soften the heat, and add a very small pinch of ground black pepper to help enhance absorption.

Chill & serve

If you prefer the shot cold, add an ice cube to the serving glass briefly to chill, then remove the ice before drinking (or serve over the ice if you prefer diluted/chilled). Pour into a 2 oz shot glass and consume immediately for best potency.

Storage: Any leftover ginger juice can be refrigerated in an airtight container for up to 3 days or frozen in ice cube trays for up to 2 months.