Traditionally, the China White is a served as a layered shooter. We’re honestly not fans of it that way – Irish cream isn’t particularly attractive floated over clear vodka, and it’s typically pretty warm unless you happen to keep both of those spirits in the freezer.
We prefer to shake all the ingredients with ice first, so that they’re fully chilled. The aeration from the shaking also helps to soften the nearly-too-sweet flavor of the drink.
You can use light or dark crème de cacao in this, although “China Brown” doesn’t really have the same ring to it.
