Ginger Shot Recipe
Blending raw ginger with just enough water, then straining out the fibrous pulp, concentrates the spicy-hot gingerol compounds into a small, drinkable volume, while lemon and orange juice balance the heat and cayenne adds a second layer of warmth without diluting the shot.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
Ingredients
- 8 oz fresh ginger root, peeled and roughly chopped
- 1/4 cup filtered water
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 2 tbsp raw honey
- 1/4 tsp cayenne pepper
Nutrition per serving
- Calories
- 63
- Protein
- 1g
- Carbs
- 16g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Peel the ginger using the edge of a spoon (it scrapes off the thin skin without wasting much flesh), then roughly chop it into 1-inch pieces.
- 2Combine the chopped ginger and water in a high-speed blender and blend for 60-90 seconds, until smooth and no large fibers remain.
- 3Pour the blended ginger through a fine-mesh strainer or nut milk bag set over a bowl, pressing and squeezing firmly with a spoon or by hand to extract as much liquid as possible. Discard the leftover pulp.
- 4Whisk the strained ginger juice together with the lemon juice, orange juice, honey, and cayenne pepper until the honey fully dissolves.
- 5Taste and adjust: add a little more honey to soften the heat, or more lemon juice for extra tang.
- 6Divide the mixture among small shot glasses or pour into a lidded bottle, about 2 ounces per serving.
- 7Refrigerate for at least 30 minutes before drinking to let the flavors mellow, or drink immediately if you want the sharpest kick.
Tips & variations
- Older, thicker-skinned ginger tends to be spicier than young, thin-skinned ginger, so start with less if you're using a particularly fibrous knob.
- A juicer works even better than a blender and strainer if one is available; run peeled ginger chunks through it and skip the straining step entirely.
- Add a small piece of fresh turmeric root to the blender for a golden-orange shot with an earthier, slightly bitter edge.
- Swap the orange juice for pineapple juice for a sweeter, tropical version that still cuts the ginger's heat.
Storage & reheating
Store ginger shots in a sealed glass bottle or jar in the refrigerator for up to 5 days. The mixture will separate as it sits, so shake or stir before drinking. Ginger shots don't freeze well because the texture turns watery and grainy once thawed.
Tips from the Tulo kitchen
- Chilling the shots for a few hours before drinking noticeably tones down the raw heat compared to drinking them right after blending.
- A double layer of cheesecloth works as a strainer substitute if you don't own a fine-mesh strainer or nut milk bag.
FAQ
Do I need a juicer to make ginger shots?
No. A blender plus a fine-mesh strainer or nut milk bag works just as well; it takes a bit more squeezing to get the liquid out, but the result is the same concentrated juice.
How long do ginger shots last in the fridge?
Up to 5 days in a sealed container. The lemon juice's acidity helps slow oxidation, but the color will darken slightly over time even though the shot is still fine to drink.
Why does my ginger shot separate?
Ginger fiber and pulp settle out of the juice as it sits, even after straining. This is normal; just shake the bottle before pouring a shot.
Is cayenne pepper necessary?
No, it's optional, but it adds a warming aftertaste that many people associate with ginger shots. Leave it out entirely for a milder drink, or add up to double the amount for more heat.
How much ginger juice should I drink per day?
Most people take one 1 to 2 ounce shot per day. Because raw ginger is potent, drinking several shots at once can cause heartburn or stomach upset in sensitive people.
