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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.
I know some of the recipes and shots I’ve had include coconut water. How much would you recommend I add to dilute a bit and minimize the spicy kick somewhat?
Hi Adriana,
You can use as much coconut water as you’d like – you can either dilute 1 shot in a glass of coconut water (or fresh juice) or you can do more of a 50-50 ratio, just enough to minimize the spicy kick. I hope this helps.
Hi, am told the skin of the lime contains nutrients and can be juiced. So should we remove the skin as per your suggestion?
I just took my first shot, got to have another it was so good! Thank you for tips, followed recipe exactly (and tagged you on Instagram story of shot taking merriment!). 🙂
Thank you so much for your comment, Angie. Glad you tried and liked these ginger shots 🙂
This was so easy to make and so refreshing. I took 4 shots and I still want more. Thank u❤️❤️❤️
I was wondering what kind of juicer do you recommend?
Hi Dana,
Slow juicers are said to preserve the nutrients better so I usually use an Omega slow juicer. But you can make these shots with any juicer or even a blender. If you’d like to check the exact model I use, it’s linked on the Shop page here on the blog.
How long will the shots last in ice cube form? I would love to make in bulk!
Hi Courtney,
You can freeze the shots for at least 3 months. It’s best to keep the frozen cubes in a freezer-safe air-tight container to avoid freezer burn. You can freeze the juice in your ice cube trays for a couple of days, until solid, and then move to a closed container. I hope this helps.
What brand of juicer? Where to buy?
Hi Christina,
The juicer is from Omega. There is a link for the exact model on the Shop page on the blog. Hope this helps.
I read the ingredients and not the recipe. I don’t have a juicer. Can I still make this? Help!
Hi Kimmer,
You can use ground ginger instead of the ginger juice and then mix it together with the other ingredients.
Alternatively, if you have a blender, you can use the ingredients from this recipe and the method described here: https://www.alphafoodie.com/turmeric-ginger-energy-shots/
I hope this helps.
Good morning, I was so excited to find your recipe as we were spending so much money on shots. I just made a batch last night and was wondering what I might have done wrong. The shot is so spicy we can hardly drink (and we like spicy stuff)……is that how it is supposed to be? Our second try we added to a small amount of orange juice but still almost unbearable. I know ginger is spicy but the shots we purchase are not like this so I’m thinking I must have done something wrong…….suggestions please!! 🙂
Hi Debbie,
The shots are a bit spicy indeed. I always cringe a little when drinking them 🙂
I can suggest adding a bit less ginger or a bit less cayenne pepper. Alternatively, you can dilute the shots in a cup of fruit juice (apple, orange, etc) or maybe in smoothies.
I’ve noticed a lot of brands add apple juice to the ginger shots (up to 75%!) which dilutes the ginger-lemon juice and sweetens it a lot as well – that’s why they taste so different.
I hope this helps.
Exactly the same as the shots bought at sprouts for $4.33 a shot. Definitely going to start making and freezing.
Hi Khawlah,
So glad you’ve decided to make the Immunity Shots. I do the same – make a big batch and freeze them. And they do taste the same (if not even better) than store-bought 😉
The bomb, love the effect!!!
Hi Kelly,
Thank you for your comment. Glad you loved the recipe and hoping you give some other ones a try too 🙂
Where did you get your juicer?
Hi Freddy, I got mine online. I have added a link to it to my shop page.
Where can I find your shop page? I am also wanting the juicer for this recipe.
Hi Sandra,
I’ve added the links to tools I use on my shop page here: https://www.alphafoodie.com/our-shop/
I hope you try this recipe and like it. 🙂
Tried and it was head on to what I was paying 8 dollars a shot at my local juicery
Hi Theresa, thank you so much for letting me know. So glad you liked it. There are also Turmeric shots (https://www.alphafoodie.com/turmeric-ginger-energy-shots/) and beetroot shots (https://www.alphafoodie.com/beetroot-ginger-juice/) if you like other flavours :).
Hi
I want to make apple lemon ginger shot, how much should I put of each in my shot ? Like the amount of each of them? And how long can i keep them in my fridge? Not freezer. How long are they staying good if keeping them in the fridge. Thank you so much.
Hi Gigi,
For the ginger lemon shots, the ratio is 1:1 (e.g 100 ml ginger juice + 100 ml lemon juice). If you want to add apple, you can keep the ratio to 1:1:1 (e.g. 100 ml of each: ginger, lemon, and apple juice) – then just mix the 3 fresh juices.
The mix with apple juice can be kept in the fridge for 3-5 days. The lemon ginger shots alone can be kept in the fridge for up to a week. I hope this helps.
Your juicer looks small and compact–would you recommend it?
What model is it?
Hi Julie,
I am very happy with the juicer I use. It is from Omega and I have a link for the exact model on my Shop page on the blog. Hope this helps.