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Ingredients
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Fire Shot Base
Optional Garnish / Serving
Method
Fire Shot Base
Prep the ginger
Wash the ginger root thoroughly and, using a spoon or a peeler, remove any rough skin. Roughly chop into small pieces to help blending. Aim for about 2 ounces (a 2–3 inch piece depending on thickness).
Blend
Place the chopped ginger, 1 ounce (about 30 ml) fresh lemon juice, 1 teaspoon raw honey, and 2 tablespoons (30 ml) filtered water into a small high-speed blender or personal blender jar. Blend on high for 20–30 seconds until the ginger is very finely pureed and the mixture is juicy and slightly frothy.
Strain (optional for smoothness)
If you prefer a smooth shot, strain the blended mixture through a fine-mesh sieve or cheesecloth into a small bowl or measuring cup. Press the solids with the back of a spoon to extract as much liquid as possible. You should yield about 1.5–2 ounces of liquid. If you like more fiber, skip this step and use the whole blended mix.
Add cayenne and adjust sweetness
Stir in a pinch of cayenne pepper (about 1 pinch). Taste carefully — cayenne is potent. If it's too sharp, add a touch more honey, 1/4 teaspoon at a time, and a few drops of water to adjust consistency. Mix until honey dissolves.
Chill briefly (optional)
If you prefer your shot cold, chill the liquid for 5–10 minutes in the refrigerator or add a single small ice cube to the shot glass just before pouring. Remove the ice cube before drinking if you want an undiluted shot.