China White Recipe

Traditionally, the china white is a served as a layered shooter. Were honestly not fans of it that way irish cream isnt particularly attractive floated over clear vodka, and its 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 theyre 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 crme de cacao in this, although china brown doesnt really have the same ring to it.