Honey and whisky sodas with teamarbled quails eggs and herb salt

30 minutes, plus overnight to marble
5 minutes

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  • For the honey and whisky sodas:
  • Ice cubes
  • 6 T honey
  • 12 tots whisky
  • 6 sprigs thyme
  • A pinch of salt
  • 6 x 200 ml cans soda water
  • Honeycomb, sliced, to garnish
  • For the tea-marbled quail’s eggs:
  • 24 quail’s eggs
  • 3 T lapsang souchong or any other dark tea leaves
  • 3 T Maldon salt
  • 1 T lemon zest
  • 2 T white sesame seeds, lightly toasted
  • ½ t white sugar

To make the honey and whisky sodas: Fill a cocktail shaker with ice and top with the honey, whisky, thyme and salt. Shake well for 2 to 3 minutes. Pour into 6 chilled glasses and top up with soda water. Garnish with honeycomb.

To make the tea-marbled quail’s eggs: Place the eggs and tea leaves in a saucepan and cover with cold water. Bring to the boil and cook for 1 minute. Remove from the heat and allow the eggs to stand in the tea for 2 to 3 minutes.
Remove the eggs and crack each shell a few times. Place the eggs back into the tea and allow to stand in the liquid overnight. Combine the salt, lemon zest, sesame seeds and white sugar and serve as a dipping salt with the eggs.

Jacques Erasmus

Recipe by: Jacques Erasmus

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