Ginger shots are a tiny, powerful burst of bright, spicy flavor that wake up your day and your digestion. I make a batch most Sundays so I have a quick tonic on hand, and I love the same bold ginger spice that I use when baking — think a less-sweet cousin of my gingerbread cookies recipe. They’re fast to make and keep well, which makes them a staple in my fridge.
Why Make This Recipe
- Quick energy and immune support: concentrated ginger plus lemon gives a refreshing vitamin C and anti-inflammatory boost.
- Intense flavor in small servings: a 1–2 oz shot packs the punch of a larger drink without the volume.
- Convenient and make-ahead: blend, strain, bottle, and you’re set for a week.
- Great for mornings, pre-workout, or when you need a digestion kick after heavy meals.
- Personal insight: I love making these because they cut through sweet breakfasts — they’re my go-to counterpoint to richer recipes like an apple cider vinegar detox drink when I want variety.
Recipe Overview
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Servings: about 6–8 (1 oz shots)
Difficulty: Easy
Method: Blend or juice fresh ginger with lemon, strain for a smooth, concentrated shot.
My Experience Making This Recipe
I tested this recipe with both a high-speed blender and a masticating juicer to compare yield and texture. Using a blender with a fine-mesh sieve gave the best control over fiber and allowed me to tweak sweetness and dilution easily.
How to Make Ginger Shots
Start by peeling (or scrubbing if organic) 150 g (about 5 oz) fresh ginger and chopping it into 1-inch pieces. Add the ginger to a blender with 120 ml (1/2 cup) freshly squeezed lemon juice (about 2 lemons), 2 tablespoons honey or maple syrup, 120 ml (1/2 cup) cold water to help the blades, and an optional pinch of cayenne or 1/2 teaspoon ground turmeric. Blend on high 30–45 seconds until very smooth, then pour through a fine-mesh sieve or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. Bottle the strained juice in an airtight glass jar and refrigerate. Expect a bright, spicy, slightly sweet shot that settles — shake before pouring.
Expert Tips for Success
- Use a high-speed blender or a juicer: a juicer yields clearer liquid, while a blender needs straining but extracts more flavor.
- Peel ginger with a spoon to minimize waste and preserve more of the flesh than using a knife or peeler.
- Freeze excess ginger (peeled and chopped) in a zipper bag; frozen ginger is easier to grate and still gives full flavor.
- Press the pulp firmly in the sieve or use a nut-milk bag to maximize yield and reduce fiber. For ideas about simple concentrated-flavor methods, check this short 3-ingredient smoked chicken brine which shows how minimal ingredients can produce big flavor.
- Taste and adjust: if it’s too sharp, add 1–2 tbsp water or apple juice and a little more sweetener.
How to Serve Ginger Shots
- Morning ritual: serve a 1 oz shot chilled before breakfast to stimulate digestion.
- Brunch pairing: offer shots alongside heavier party dishes — they cut richness beautifully, for example with an amazing Christmas pizza wreath at a holiday brunch.
- Mocktail booster: add a splash to sparkling water and ice for a spicy, low-cal refresher.
- Presentation tip: pour into small glass shooter bottles or 1–2 oz apothecary bottles with labels and keep a stack in the fridge for guests.
Storage and Reheating Guide
Store ginger shots in a sealed glass jar or bottle in the fridge for 7–10 days; use dark glass if possible to protect flavor. For longer storage, freeze in ice cube trays for up to 3 months and thaw cubes in the fridge overnight. Do not boil or heat above 120°F (49°C) if you want to preserve raw enzymes and the fresh bright flavor; if you prefer warm, gently warm to 95–105°F (35–40°C) in a double boiler.
Recipe Variations
- Turmeric-boosted: add 1/2 tsp fresh grated turmeric or 1/2 tsp ground turmeric for extra anti-inflammatory benefit.
- Apple-ginger version: blend 1 small apple with the recipe for a milder, sweeter shot that’s easier for kids.
- Vinegar shot: swap 1 tbsp lemon for 1 tbsp apple cider vinegar for a tangier tonic (similar flavor profiles are used in recipes like this apple‑cinnamon French toast casserole pairing at brunch).
- Sugar-free: replace honey with a splash of stevia or omit sweetener entirely if you prefer pure spice.
Nutritional Highlights
- Anti-inflammatory and digestive: ginger contains gingerols which support digestion and reduce inflammation.
- Vitamin C boost: lemons add vitamin C and bright acidity.
- Allergen info: naturally gluten-free and dairy-free; avoid honey for infants under 1 year. Serve 1–2 shots per day for adults — concentrate is strong, so smaller portions are better.
Troubleshooting Common Issues
- Too spicy: dilute with water, apple juice, or add a small apple or cucumber to the blender.
- Too fibrous or pulpy: strain through cheesecloth or a second finer sieve and press the pulp firmly; next time blend with a bit more water.
- Rapid separation in bottle: shake well before pouring; a little settling is normal — use within 7–10 days.
Frequently Asked Questions
Q: Should I use a juicer or a blender for ginger shots?
A: Both work. A juicer (especially a masticating one) gives a clearer juice with less pulp; a blender extracts the most flavor but requires straining. If you only have a blender, add 1/2 cup water, blend very smooth, then strain through cheesecloth for best results.
Q: How much ginger is safe to drink daily?
A: For most adults, 1–2 small 1 oz shots (about 20–40 ml each) per day is reasonable. High amounts of ginger can cause heartburn or interact with blood thinners, so consult your doctor if you take medication or have a medical condition.
Q: Can I use powdered ginger instead of fresh?
A: Fresh ginger gives the best bright flavor and volatile oils. Powdered ginger can work in a pinch (use about 1/3 the weight), but expect a different, less vibrant taste and more settling; you’ll also avoid straining when using powder.
Q: Are ginger shots safe during pregnancy?
A: Ginger is commonly used to relieve nausea in pregnancy and is generally considered safe in moderate amounts, but concentrated shots are potent. Check with your healthcare provider before regular use to confirm it’s safe for your specific pregnancy.
Ginger Shots
- Total Time: 10 minutes
- Yield: 6-8 servings (1 oz shots) 1x
- Diet: Gluten-Free, Dairy-Free, Vegan
Description
Ginger shots are a powerful burst of spicy flavor, perfect for a morning energy boost and digestive aid.
Ingredients
- 150 g (about 5 oz) fresh ginger, peeled and chopped
- 120 ml (1/2 cup) freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons honey or maple syrup
- 120 ml (1/2 cup) cold water
- Optional: pinch of cayenne or 1/2 teaspoon ground turmeric
Instructions
- Peel and chop the ginger into 1-inch pieces.
- Add ginger, lemon juice, honey or maple syrup, and cold water to a blender.
- Blend on high for 30–45 seconds until smooth.
- Pour through a fine-mesh sieve or cheesecloth into a bowl.
- Press firmly to extract as much liquid as possible.
- Bottle the strained juice in an airtight glass jar and refrigerate.
- Shake before pouring, as the mixture may settle.
Notes
For best results, use a high-speed blender or juicer. Store in a sealed glass jar for 7–10 days. Can be frozen in ice cube trays for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: N/A
Nutrition
- Serving Size: 1 oz shot
- Calories: 50
- Sugar: 12g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg