Ginger Shot Recipe

Prepare ginger

Wash the ginger root thoroughly under running water. If the ginger skin is thin, you can leave it on; otherwise, peel with a spoon or vegetable peeler. Roughly chop the ginger into 1/2–1 inch pieces so it blends or juices easily.

Juice or blend

If using a juicer: feed the chopped ginger through the juicer and collect the ginger juice. If using a blender: place the chopped ginger and 1/4 cup of the cold water in the blender. Blend on high for 30–45 seconds until very smooth.

Strain (if blended)

If you used a blender, place a fine-mesh strainer or cheesecloth over a bowl or measuring cup. Pour the blended ginger into the strainer and press with the back of a spoon (or squeeze the cheesecloth) to extract as much liquid as possible. Discard the pulp or save for compost.

Combine liquids

In a small pitcher or jar, combine the extracted ginger juice with the remaining 1/4 cup cold water, the fresh lemon juice, and the agave nectar. Stir vigorously until the agave is fully dissolved.

Season and adjust

Add the sea salt and ground black pepper. Stir to combine. Taste and adjust: add more agave if you prefer sweeter, more lemon if you want brighter acidity, or a splash more water if the shot is too strong.

Chill and serve

If desired, pour the mixture over ice cubes into small shot glasses or chilled 2–3 oz shot vessels. Otherwise, refrigerate for at least 15 minutes to chill. Shake or stir before serving. This recipe yields approximately 6–8 (1 oz) shots depending on extraction.

Storage

Store any leftover ginger shot in an airtight bottle or jar in the refrigerator for up to 3 days. Shake well before using; flavor will intensify over time.