Wash the ginger thoroughly; there is no need to peel it since everything gets strained. Juice the lemons. Add the ginger, turmeric, lemon juice, coconut water, honey, sea salt and black pepper to a high-speed blender. Blend on low, slowly ramping up to medium-high, for a total of 2 minutes. Set a nut milk bag or fine mesh sieve over a bowl or wide-mouth jar and strain the mixture. Pour the shots into a glass jar and store in the fridge for up to 1 week. Serve in 2 oz portions.