Cut your fresh pineapple into chunks about 1.5 inches in size and remove the tough core. Smaller chunks blend and juice more efficiently.

Use the edge of a spoon to scrape away the papery ginger skin. Chop it into rough pieces about half an inch each so your blender can break it down easily.

Combine 2 cups of pineapple chunks, 1 ounce of chopped ginger, and 1 tablespoon of fresh lemon juice in your blender. Starting with the juice helps the blades grab and break down the harder ginger pieces more effectively.

Blend on high for 45 to 60 seconds until the mixture is completely smooth and no visible fiber pieces remain.

Pour the blended mixture through a fine mesh strainer or nut milk bag positioned over a small bowl. Let gravity do the work for 30 seconds, then gently press the pulp with the back of a spoon to extract every last drop of juice.

Taste and adjust. If the ginger heat is too much, add a quarter cup of water; if it needs more sweetness, stir in a teaspoon of honey.

Pour the finished juice evenly into 4 shot glasses or small bottles, aiming for about 2 ounces per serving.

Drink your shot right away for maximum enzyme activity and flavor brightness. If you're storing it, cover and refrigerate immediately to preserve freshness and prevent oxidation.