Time: 5 min.
Complexity: easily
Quantity: 1 cocktail

If you're familiar with the pickleback cocktail, where you drink a shot of whiskey followed immediately by a shot of invigorating pickle juice, you'll love this variation, featuring lemon-ginger juice, which you drink after the whiskey instead of the pickle juice. This lemon, ginger, and cayenne pepper cocktail is a powerful cold-fighting bomb!

Ingredients:

Shot

• 30 ml of whiskey
• 90 ml lemon-ginger zapper, recipe below

Lemon Ginger Zapper

• 6 large juicy lemons, peeled
• 30 g ginger root (about 5 cm)
• 0.5 cups coconut or drinking water
• 1 teaspoon agave syrup
• 1/8 - 1/4 tsp cayenne pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whiskey, lemon juice, ginger root, Agave nectar, coconut water, ground cayenne pepper

We recommend

Preparation:

Step 1
• Pour whiskey into one shot glass and lemon-ginger zapper into another. Drink the whiskey immediately and wash it down with the zapper.
Step 2
• Lemon Ginger Zapper:
  
  Using a juicer, squeeze the juice from the lemons, then from the ginger, according to the operating instructions.
Step 3
• Add coconut water, agave syrup, and cayenne pepper. Serve immediately, topped with ice if desired.
  
  Output: 240 - 300 ml.

Votes: 1