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Start by rinsing and scrubbing the ginger root. There’s no need to peel it, just cut it into small enough pieces so they can pass through the juicer.
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Begin by juicing the ginger.
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Once the ginger is juiced, check your yield amount and juice the lemons accordingly. You can pass it through the juicer if you remove the skin and white rind. Alternatively, juice the lemon as you would usually and measure a 1:1 ratio with the ginger juice.
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Mix the ginger and lemon juice together.
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Add the cayenne pepper and the honey (or agave/maple) and stir well, to thoroughly combine.
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Separate into shot-sized portions (60ml) and keep refrigerated for up to a week. The cayenne pepper will sink to the bottom – so make sure to shake the shot container before drinking.
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You can also freeze the juice into ice cubes and add to juices and smoothies when needed.
