Prep the produce: Peel the ginger with the edge of a spoon. Roll the oranges and lemon on the counter to loosen the juice, then cut and squeeze them. You should get about 1/2 cup orange juice and 2–3 tablespoons lemon juice.

Blend the base: Add the juices, ginger, and water to your blender. Blend on high for 20–30 seconds until the ginger is fully pulverized.

Add the tang and sweetness: Pour in the apple cider vinegar and add honey or maple syrup, if using. Blend briefly to combine.

Strain (optional): For a smoother shot, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl or measuring cup. Press to extract as much liquid as possible.

Spice it up: Stir in a tiny pinch of cayenne if you like a warming finish. Start small—you can always add more.

Taste and tweak: If it’s too sharp, add a little more honey. If it’s too sweet, add a splash more lemon or vinegar. Aim for bright, zesty, and clean on the palate.

Serve: Pour into shot glasses. You can chill it over ice for a minute if you want it extra refreshing.