Wash the ginger root thoroughly and peel off the skin using a vegetable peeler or the edge of a spoon. Removing the skin helps to achieve a smoother consistency in your ginger shots.

Chop the ginger root into smaller pieces to facilitate the blending process. Aim for small chunks that are easier to juice.

Juice the ginger using a juicer or a high-speed blender. If using a blender, add the chopped ginger and a small amount of water, then blend until smooth. To extract the juice, strain the mixture through a fine-mesh strainer or cheesecloth, pressing down to extract as much liquid as possible. Alternatively, you can use a ginger grater and squeeze out the juice using a clean cloth.

Squeeze the juice from 1-2 lemons, depending on your preference for tartness. Freshly squeezed lemon juice adds a delightful tang and balances the strong flavor of ginger.

If desired, add a small amount of raw honey or a natural sweetener of your choice to balance the spiciness. Start with a teaspoon and adjust to taste.

You can include a pinch of cayenne pepper or turmeric powder for an additional kick and health benefits. Both ingredients have their own anti-inflammatory properties and can complement the ginger well.

Mix all the ingredients thoroughly until well combined.

Pour the ginger shot mixture into small glass bottles or airtight containers for storage. It's recommended to use dark glass bottles to protect the ginger shots from light and preserve their freshness.

Store the ginger shots in the refrigerator for up to one week. Shake well before consuming each time to ensure the ingredients are properly blended.

Enjoy your homemade ginger shots! Start with a small amount (about 1-2 ounces) and gradually increase the quantity as you become accustomed to its potency.