Step 1

Combine all ingredients in a high-speed blender. Blend for 20-30 seconds, until relatively smooth.

Step 2

Strain the juice through a fine-mesh strainer or nut milk bag into a measuring cup or bowl. Use a spoon to press down the pulp so that as much juice can be strained out as possible, then discard the pulp.

Step 3

Serve. Serve immediately or refrigerate in a sealed container for up to 3 days. The ginger shots will naturally settle as the sit, so be sure to stir or shake briefly before serving.