3 easy ginger shot recipes: classic, turmeric and orange

Ginger shots are tiny, fiery and wonderfully zingy: a proper wake-up for your taste buds. They take five minutes with a blender, cost a fraction of shop-bought shots, and you can tune the heat and sweetness exactly how you like. Here are our three favourite recipes, plus how to store and freeze them.

What is a ginger shot?

A ginger shot is a small, concentrated drink, usually 30–60ml, made by blending fresh ginger root with citrus juice and a little water. It’s strong, spicy and sharp, which is the whole point. Sip it straight, or let it down with water if you prefer it gentler.

What you’ll need

• A blender or food processor
• A sharp knife or a teaspoon (to scrape the skin off the ginger)
• A fine sieve or muslin, if you like your shots smooth
• A clean glass bottle or jar with a lid

1. Classic ginger and lime shot

The simplest and the sharpest. Fresh ginger, lime and a touch of sweetness if you want it.

Ingredients (makes about 6 shots)

• 75g fresh ginger, peeled (about 100g unpeeled)
• 2 limes, juiced
• 240ml filtered water
• 1 tsp maple syrup (optional)

Method

1. Peel the ginger and cut it into small cubes.
2. Blend everything until smooth.
3. Pour into small glasses to enjoy straight away, or into a bottle for the fridge. Shake before serving.

2. Lemon, turmeric and ginger shot

Earthy turmeric and bright lemon make this one a little rounder, with a beautiful golden colour. A pinch of black pepper is the traditional partner for turmeric and adds a gentle warmth.

Ingredients (makes about 6 shots)

• 75g fresh ginger, peeled
• 1 tsp ground turmeric
• 2 lemons, juiced
• 240ml filtered water
• 1–2 tsp maple syrup (optional)
• A pinch of black pepper

Method

1. Peel the ginger and cut it into cubes.
2. Blend everything until smooth.
3. Pour into a clean bottle or jar and keep in the fridge.
4. Shake well and pour 30–60ml into a small glass. Drink as it is or top up with a little water.

3. Orange, turmeric and ginger shot (our favourite)

Sunny, citrusy and naturally sweet from the oranges, so there’s no need for any syrup. A lovely one to start the day.

Ingredients (makes about 8 shots)

• 75g fresh ginger, peeled
• 120ml fresh orange juice (about 2 medium oranges)
• 1 tsp ground turmeric
• 2 lemons, juiced
• 240ml filtered water

Method

1. Peel the ginger and cut it into cubes.
2. Blend everything until smooth.
3. Pour into a clean bottle or jar and keep in the fridge.
4. Shake well and pour 30–60ml into a small glass.

Should you strain a ginger shot?

It’s up to you. Unstrained shots are thicker and more rustic, and they keep the fibre from the ginger, so nothing goes to waste. For a silky, juice-bar finish, pour the blend through a fine sieve or muslin and squeeze out every drop. If the texture is too much, simply add a splash more water.

Make it a longer drink with water kefir

Not a fan of the full-strength hit? Pour a shot into a glass with ice and top it up with 100ml of PiQi Ginger & Lemon water kefir. You get warming ginger with bright citrus, lightly sparkling and made with live kefir cultures. It’s also lovely with Original Fig for a softer, honeyed finish.

How to store and freeze ginger shots

Keep your shots in a sealed bottle or jar in the fridge and drink them within 3–5 days. Give them a good shake, as they settle.

To make a big batch, pour the mixture into an ice-cube tray and freeze it, then tip the cubes into a freezer bag. They keep for up to 3 months. Defrost one or two in the fridge overnight, and mix and match flavours through the week.

Flavour twists to try

• Extra heat: a pinch of cayenne or a slice of fresh chilli
• Fresh and green: a few mint or coriander leaves
• Softer and sweeter: half a green apple or a few chunks of pineapple
• Sparkling: top up with soda water or water kefir

Happy sipping!