Turmeric Shot Recipe with Ginger, Lemon + Black Pepper

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5 from 3 votes

This turmeric shot recipe takes 5 minutes and costs under fifty cents per shot. A batch of 10 ready for the week: ginger sharpness up front, turmeric warming the back of the throat, and lemon cutting through both. The 2:1 ginger-to-turmeric ratio is what keeps it layered instead of flat.

Course Drinks, Wellness Shot

Cuisine American, Asian

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Prep Time 5

Total Time 5

Servings 10 shots

Calories 8kcal

Author Zoe Tanaka

Cost $4

Equipment

1 Blender high-speed preferred
1 Fine mesh strainer lined with cheesecloth
10 Small shot glasses or bottles 1 oz each

Ingredients

For the Turmeric Shot

2 inches fresh turmeric root about 30g; peel not needed -- just wash well
1 inch fresh ginger root about 15g; the 2:1 ginger-to-turmeric ratio is the key to sharpness
1 lemon freshly juiced -- bottled lemon makes the shots taste metallic
1 pinch black pepper just a pinch -- more than a pinch crosses from warmth into harsh
1/4 cup cold water helps the blender run smoothly

Instructions

Blend

Wash the turmeric and ginger roots. No need to peel -- the skin is fine in the blender. Roughly chop both roots into chunks. Fresh turmeric stains everything it touches, including hands, cutting boards, and blenders -- work quickly and rinse immediately.
Add turmeric, ginger, fresh lemon juice, a pinch of black pepper, and water to the blender. Blend on high for 30 to 60 seconds until completely smooth. The mixture will be a vivid orange-gold. If it looks brown or dull, your turmeric root was past its prime.

Strain and Bottle

Pour the blended mixture through a fine mesh strainer lined with cheesecloth over a bowl or pitcher. Squeeze the cheesecloth firmly to extract every drop of liquid. The pulp left behind is dry turmeric-ginger fiber -- discard or compost it.
Taste the strained shot. You should get ginger sharpness first, turmeric warmth in the middle, and a slow pepper note at the finish. If the ginger is too aggressive, add a few more drops of lemon. If it tastes flat, add a very small additional pinch of pepper.
Pour into small shot-sized bottles or a sealed glass jar. Makes approximately 10 shots of about 1 oz each. Store refrigerated for up to 5 days. The mixture will settle -- shake or stir before each shot.
Take one shot per day, preferably in the morning. Chase with water if needed. Do not heat the shots -- warming diminishes the volatile compounds (gingerols and curcuminoids) that give the shot its layered character. Always take them cold or at room temperature.

Notes

Use a 2:1 ginger-to-turmeric ratio by volume. Equal amounts produce a flat, earthy shot without the brightness ginger provides.

Fresh root only -- powder gives a gritty texture that won't strain clean and a dull brown color that looks unfinished.

Turmeric stains. Rinse your blender, strainer, and hands immediately after use.