Place a thyme sprig and two slices of Korean red ginseng root into a shaker and muddle
Pour in 0.7 oz of lemon juice, 0.5 oz of honey syrup, and 0.8 oz of quail egg white
Add 1 dash of homemade citrus bitters and 1.5 oz of Islay single-malt whisky and carefully shake without ice
Fill the shaker with ice and shake one more time
Pour through a strainer and sieve into a chilled cocktail glass
Garnish with half a piece of toast with honey, thyme, and a wheat stalk