Fresh Ginger: Why We Blend the Whole Ingredient

Our current recipe

Filtered Water 57%, Ginger 29%, Raw Honey 7%, Lemon 3%, Apple Cider Vinegar 2%, Turmeric 1.2%, Bee Propolis Extract 0.2% [Propylene Glycol, Propolis Resin], Sea Salt 0.1%, Black Pepper.

Fresh ginger is where our shot gets its unmistakable kick. We start with whole fresh ginger, blend it with the other ingredients, then strain the mixture through a coarse sieve. Tiny bits of fibre stay in. That slight texture is part of the point.

Not technically a root

The part of ginger we use is a rhizome, an underground stem. Cut into it and you find pale gold flesh with a fresh, lively aroma. Fresh ginger tastes different from the dried powder you might use in baking.

Blended, with fibre left in

At The Shot Club, ginger makes up 29% of our recipe. We blend it, rather than making a clear juice. A coarse sieve catches the larger pieces while leaving tiny bits in the bottle. The real stuff settles, so give it a good shake before you pour.

"A bold ginger kick, with a little of the real stuff left in."

Made by hand in Holt

We make our shots by hand in Holt, North Norfolk, and freeze them on the day we make them. Frozen, they keep for up to six months. Move a 300ml bottle to the fridge the night before, shake well and enjoy one chilled 60ml shot daily. Each bottle lasts five days.

For everyday life

The school run, a busy workday or a trip to the gym. Our functional shot is a small daily ritual for busy parents and everyday people, not a promise to treat or prevent illness.