This post may contain affiliate links. Please read our disclosure policy.
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.
If you were to measure out the ingredients per shot, what would they be?
Hi David,
For a signle shot, you would need 1 tablespoon of lemon juice, 1/2 to 1 teaspoon of gresh grated ginger and 1/16 of cayenne pepper. It’s easier to make a bigger batch and keep the extra in the fridge for about a week. I hope this helps.
Hello Samira.
I am gathering the ingredients to make this, but I’m concerned.
Similar shots are mostly recommended to be consumed first thing in the morning.
Isn’t this too strong/harmful early in the morning on an empty stomach?
Hi Erika,
Ginger shots can be consumed in the morning but if you find them too strong, you can dilute them with water or fruit juice (apple, orange). I hope this helps.
If I don’t have a juicer… I assume I can I use a blender & then strain. I’m sure it’s a huge pain, but I’m guessing it will work. ♀️
Hi Vilma,
Yes, you can use a blender and then strain – it will be more work indeed, but worth it. I have a detailed post on how to make turmeric ginger shots with a blender – the method will be the same for these ones too https://www.alphafoodie.com/turmeric-ginger-energy-shots/
Hello, please could link where the glass tube/bottles are from please? Thankyou so much.
Hi Lola,
I’ve linked one of those in the shop page –
I hope this helps.
I just grated my ginger worked great. First time making it and I love it.i only did 1 oz. Lol next time I will do 2 oz.
Glad you liked it, Maureen!
I scrubbed my ginger but it isn’t a pretty yellow like your pictures.
Rather an ugly color.
What happened?
Hi Pennie,
There are different types of ginger so the color might vary. Just scrubbing doesn’t always remove all the skin – is this the color you are talking about? Or it is not too yellow on the inside, when you cut it?
How many times a day should you take this?
Hi Kortney,
It’s recommended to take such shots once a day, or maybe twice if you need an extra boost.
I only have ginger powder, cayenne powder, and regular lemon juice how many teaspoons of each do I go about doing? As well wanna add garlic powder how many teaspoons can I add of that
Hi Steven,
For one shot using the powders, you roughly need: 1 Tablespoon lemon juice, 1/4 to 1/2 teaspoon ginger powder, and just a pinch of cayenne. Mix these with about a tablespoon of water to dissolve the powders. If you want to add garlic powder, add just a pinch. You can adjust to taste. I hope this helps.
Seriously so spicy is this normal haha I even added an extra lemon and didn’t add the cayenne pepper but my throat is on fire
Hi Amber,
Yes, it’s normal – ginger has a pungent taste. Especially if you used mature ginger. Younger roots tend to have a milder flavor. If you’d like, you can dilute the shorts in a bit of orange or apple juice to help with the taste. I hop this helps.
Can you use ginger powder instead of fresh ginger
Hi Carol,
Fresh ginger is always better if you could use ginger powder if that’s all you have. I hope this helps.
For how long can you keep the fresh juice in a frigorifer?
Thank you ,
Kella
Hi Kella,
Thank you for your comment, you can keep it in the fridge for up to a week or you can freeze it.
Turmeric ginger tea has anti-microbial, antibacterial, anti-fungal and antiseptic properties that strengthen your immune system. If you’re someone who’s always reaching out for that box of tissues as cough, cold and congestion haunt you, you must now reach out for a cuppa of organic turmeric ginger tea.
Thank you for your comment. 🙂