Spicy Apple Cider Vinegar and Cayenne Pepper Shot Recipe

16-pp-1494-social-blogbanners-apple The use of vinegar dates all the way back to 5000 BC, where the Babylonians used it to make a pickling agent, and in 1200 BC the Chinese recorded the first written record of vinegar. In the Bible, in the Book of Ruth, Boaz offers vinegar to Ruth: “At lunchtime, Boaz invited her, ‘Come on over, have some food, and dip your bread in our oil and vinegar.’”

Today, one form of vinegar is making waves in the kitchen: apple cider vinegar. This powerful apple cider vinegar shot combines zesty ginger and cayenne pepper to stimulate the senses.


1 ½ cups water (warm or cold)
3 tablespoons apple cider vinegar
1 teaspoon ground ginger
½ teaspoon cayenne pepper
1 ½ tablespoons lemon juice
1 tablespoon raw honey


In a small bowl, dissolve ginger, cayenne pepper, lemon juice, and honey in water. Add apple cider vinegar and mix well.

Using a funnel, pour into a shot glass and serve. Store the remainder in refrigerator, and shake before drinking again. Makes 5-6 servings.

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  1. Yogesh Gupta
    Posted October 26, 2016 at 11:01 am | Permalink

    Vinegar, ginger, garlic, crushed Cumin seeds, cracked brown mustard seeds, cyanne powder, raw-cane sugar, and sea-salt were used together to pickle purple-carrots, and cauliflower. It is supposed to be good for arthiritus and common cold. In the olden days, the vinegar was made from sugar-cane juice in India.

  2. Heather Brooks
    Posted February 21, 2017 at 1:01 pm | Permalink

    My grandpa’s swore by apple cider vinegar. For poison ivy, for heart burn, for weight loss, everything. He lived to be 93 and barely had even a cold. He passed the apple cider vinegar anecdotes and traditions down to us.

  3. Julie
    Posted May 26, 2017 at 7:14 pm | Permalink

    My uncle swore by ACV for varicose veins and circulation.

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