Mom's Best Recipes
Recipe

Ginger Shot Recipe

Zesty, tangy, and silky smooth with fresh ginger, bright citrus, and a touch of honey. A quick 10 minute shot that tastes like it came from a fancy juice bar.

Author By Matt Campbell
4.9
A small glass filled with a bright golden ginger shot on a wooden counter with fresh ginger root and a halved lemon nearby
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If you have ever taken a ginger shot that tasted like spicy lemon cleaner, I get it. Ginger is powerful, but it does not have to be punishing. This version is zesty and tangy with a little honeyed roundness, plus a tiny pinch of salt that makes everything pop. It is the kind of shot that feels fancy, goes down smooth, and still gives you that warm ginger sparkle.

My goal here is simple: maximum flavor, minimum drama. You can make it with a blender and a strainer, no juicer required. And yes, you should taste as you go. Ginger varies wildly, and your lemon might be a gentle spring lemon or a full-on sour cannonball.

Fresh ginger root and lemons on a kitchen cutting board with a small bowl of honey

Why It Works

  • Bright, balanced heat: Fresh ginger brings the kick, while citrus keeps it clean and lively.
  • Luxurious texture: A quick blend with a little water and proper straining gives you a smooth, sippable shot.
  • Not overly sharp: Honey (or maple syrup) rounds the edges so it tastes bold, not aggressive.
  • Big flavor from pantry add-ins: Black pepper and a pinch of salt make the ginger taste more gingery and the citrus taste more citrusy.

Pairs Well With

Storage Tips

Fridge: Pour the ginger shot into a clean glass jar or bottle with a tight lid. Refrigerate and use it within 2 to 4 days (best in the first 48 hours).

Shake before serving: Natural settling is normal. Give it a good shake or stir to bring everything back together.

When to toss it: If it smells off, starts fizzing, looks cloudy in a suspicious way, or you see any mold, discard it.

Freezer option: Freeze in an ice cube tray, then transfer cubes to a freezer bag. Use within 2 months. Thaw 1 to 2 cubes in the fridge overnight or drop a cube into sparkling water for a quick zing.

Note: If you added fresh turmeric, expect more staining and a stronger earthy flavor over time. Still delicious, just bolder.

Common Questions

Do I need a juicer to make ginger shots?

Nope. A blender plus a fine mesh strainer (or cheesecloth) gets you a smooth shot. A juicer is faster, but not required.

How spicy is this?

It is punchy but balanced. For milder shots, start with 2 ounces ginger and add more after tasting. For extra heat, add a little more ginger or a pinch more black pepper.

Can I make it without honey?

Yes. Use maple syrup, agave, or simple syrup. If you want it unsweetened, bump the orange juice slightly to keep it from tasting too sharp.

Is there a substitute for fresh ginger?

Fresh is best. Ground ginger will not give the same bright bite and can taste dusty. If you are in a pinch, try ginger paste (the refrigerated kind) and adjust to taste.

Why add black pepper and salt?

Salt makes the citrus taste brighter and the sweetness taste more “there.” Black pepper adds a gentle warmth that plays nicely with ginger. You will not taste “peppery,” you will taste more.

Can I drink this on an empty stomach?

Many people do, but ginger and citrus can feel intense for some. If you are sensitive, take it after breakfast or dilute it with water or sparkling water.

How many shots does this make?

After straining, most batches land around 12 ounces total, which is about 6 shots (2 ounces each). Ginger and citrus vary, so consider that a real world average. If you want a full 16 ounces, add an extra 1/2 cup water (or a little more orange juice) after straining.

I started making ginger shots the way a lot of us do: I saw a tiny bottle at a juice bar, paid way too much for it, took one sip, and immediately respected it like it was an authority figure. At home, I wanted the same wake-up effect but with a little more pleasure in the process. After a few batches that were either too harsh or weirdly flat, I landed on this combo: lemon for snap, orange for roundness, honey for that smooth finish, and a pinch of salt because I put salt on everything that matters. Now it is my “reset button” recipe, especially when I want something bright without committing to a whole production.