Honey and whisky sodas with teamarbled quails eggs and herb salt

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.