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I’ve been making small, spicy ginger shots at home for years. This ginger shot recipe keeps the ingredients simple and the method straightforward, with consistent results you can batch for the week.
The goal is clean, fresh juice with a balanced kick. You’ll juice ginger and lemon, combine them in equal parts, then finish with a touch of honey and a pinch of cayenne to taste. You can then enjoy these shots as part of a balanced routine, especially during the cold season.
If you’re new to juicing ginger, see how to juice ginger with and without a juicer, and if you enjoy variations, try these turmeric ginger shots.
What are ginger shots?
Ginger shots are small, concentrated sips made from fresh ginger juice and citrus. They’re typically taken as a quick 2‑ounce shot rather than a drink to sip. This homemade version focuses on fresh ginger and lemon, lightly sweetened and gently spiced so the flavor is strong but smooth.
What do they taste like?
Expect an immediate, gingery heat that warms the back of the throat, balanced by fresh lemon tang. The finish is clean and bright, with just a hint of sweetness if you use honey. If the first sip feels intense, dilute your shot with a splash of cold water or sparkling water and sip it slowly.
What you’ll need
- Fresh ginger root: Scrub well. Juicing releases a clean, peppery heat and natural oils.
- Fresh lemons: Bright acidity tempers the ginger’s heat and keeps the flavor lively.
- Honey (optional): Softens sharp edges; maple or agave also work if needed.
- Cayenne pepper: A tiny pinch adds warmth and depth without overpowering.
See the printable recipe card below for the full ingredients list and quantities.
How to make ginger shots (juicer + no-juicer options)
Start by scrubbing the ginger well and drying it. You don’t have to peel it if it’s clean and fresh. Juice the ginger first, then juice the lemons. Aim for equal volumes of ginger juice and lemon juice so the flavor is balanced and consistent from batch to batch.
For a juicer: Feed the ginger through the chute, then the lemons. Stir the juices together in a pitcher until evenly mixed, then whisk in the honey (if using) until dissolved. Stir in a small pinch of cayenne.
For a blender: Chop the ginger into pieces and add it to the blender with the lemon juice. Blend on high until the mixture looks thick and pulpy, about 60–90 seconds, pausing to scrape the sides. Strain through a fine-mesh sieve lined with cheesecloth, pressing firmly to extract the juice. Whisk in honey (if using) until dissolved, then add a small pinch of cayenne.
For a hand-grate method: Finely grate the ginger, then squeeze it through cheesecloth to extract the juice. Stir with the lemon juice, dissolve the honey (if using), and add a small pinch of cayenne.
Strain for a smoother sip, or leave a little fine sediment for extra punch. Bottle right away and keep in the fridge for up to 7 days, or pour into a large ice cube tray and freeze. The flavors of the lemon ginger shots are brightest on day one.
Samira’s tips
- Scrub well: Dirt clings to ginger’s crevices; a veggie brush helps.
- Equal parts, steady results: Keeping ginger and lemon in equal volume makes each shot consistent.
- Strain to your preference: Fine straining gives a cleaner sip; a coarser strain leaves extra zing.
- Adjust the heat thoughtfully: Start with a tiny pinch of cayenne, then taste; a little goes a long way.
- Small bottles help: Portioning into 2‑ounce bottles makes it easy to grab and shake before drinking.
FAQs
Fresh ginger makes a cleaner-tasting shot. If you must use powder, whisk very well and strain; the flavor will be different and more muted.
Yes. Try a splash of cold water or sparkling water, or stir a shot into iced tea or a smoothie. You can also reduce the intensity with a bit more lemon or a touch of honey.
Many people enjoy a small ginger lemon shot in the morning or early afternoon as part of a balanced routine.
No. It’s optional and used in a very small amount for warmth.
Related recipes
If you try this recipe, leave a comment and a recipe card rating below!
Ginger Shots (Juicer and Blender Methods)
Ingredients
- 16 oz ginger root to yield about 12 fl oz juice
- 6 lemons to yield about 12 fl oz juice – may need more or less, depending on size
- 1 tsp honey or agave/maple
- 1/8 tsp cayenne pepper
Instructions
Juicer method
- Scrub and dry the ginger. Juice the ginger first, then juice the lemons. Aim for equal volumes of ginger juice and lemon juice and pour both into a pitcher.
- Whisk in the honey until fully dissolved, if using. Stir in the cayenne pepper.Bottle immediately. Shake the ginger lemon shots before serving. One shot is 2 fluid ounces.
Blender method
- Chop the ginger and blend it with the lemon juice until pulpy, 60–90 seconds.
- Strain very well through a fine-mesh sieve lined with cheesecloth, pressing to extract as much juice as possible.
- Whisk in honey and cayenne, then bottle right away.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for your healthy recipes, they give energy to my body.
Glad you liked it! 🙂
Hello. I am getting ready to make this. I’d like to add turmeric (I have 2 forms of arthritis). How much turmeric juice should I use?
Hi Chris,
You can add as much turmeric as you are adding ginger. E.g., 16 oz of ginger and 16 oz of turmeric for 6 lemons. You can also add less to taste.
Can you use lime in stead of lemon
Hi Gene,
Yes you can swap lemon for lime. The flavor will be slightly different, but it will still work well.
Thank you Samira!
This is a great recipe. Followed your instructions and It came out great! I wasn’t able to get as much ginger juice (only 4oz.) but matched it with the same amount of lemon juice as you suggested. I added the cayenne and honey and blended it all together. Wow, what a great fiery punch in the throat! just what I needed to help with my cold. Really appreciate all the links and additional information you provided on the ingredients as well. Very helpful and much appreciated!
Thank you so much, Dan. I’m happy it gave you that fiery kick you needed! Sounds like you nailed the balance, even with less ginger juice.