How to Open an Espresso Martini Bottle: Tips for Serving and Storing

A convenient, portable espresso martini served right in the can — ideal for entertaining a crowd without brewing shots or hauling glassware.

Three Starbucks Espresso and cream cans, each with the top taken off so that you can see a cold foam that's topped with three espresso beans.

Espresso martinis are delicious, but making them for a group or in a non-kitchen setting can be cumbersome. That’s where the open can espresso martini comes in: an easy, portable option that keeps the flavor and cuts the fuss.

These are perfect for home entertaining, girls’ night, tailgating, beach days, or camping. Instead of pulling multiple espresso shots and shaking dozens of cocktails, use ready-to-drink canned espresso, add the spirits, and serve straight from the can.

I like topping mine with an amaretto-infused cold foam for a delicate almond note that complements the coffee and Irish cream. Finish with the classic three coffee beans for a polished look and a nod to tradition.

Ingredients

Canned Espresso – I use Starbucks Espresso & Cream. Other ready-to-drink canned coffees work too; final taste will vary with sugar and cream content.
Vodka – Any brand you like. Vanilla vodka works well if you prefer a hint of sweetness.
Coffee Liqueur – Kahlúa adds sweet, chocolatey notes; Mr Black gives a drier, more pronounced coffee flavor.
Irish Cream – I use Bailey’s for its creamy, sweet profile.
Heavy Cream – Essential for a dense, stable cold foam. Low-fat or dairy-free substitutes won’t produce the same texture.
Disaronno – Adds an almond note to the cold foam; Licor 43 is a suitable alternative.

Tips

Remove the can top cleanly. Use a draft-top or universal topless opener to safely remove the can lid so you can mix and serve directly from the can.
Chill everything. Since these aren’t shaken with ice, make sure the canned espresso and all spirits are well chilled before assembling.
Short on time? Use pre-infused whipped cream products (for example, amaretto-flavored whipped cream) instead of making cold foam from scratch.

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In focus in the foreground is a Starbucks Espresso and cream can. The top of the can has been removed to show a cold foam topping with three espresso beans sitting on top. Another can is out of focus in the background along with a bottle of Kahlua and Bailey's.

Open Can Espresso Martini

A convenient espresso martini made in a Starbucks Espresso can — no brewing or glassware required.

Prep Time: 3 minutes

Cook Time: 0 minutes

Total Time: 3 minutes

Servings: 2 cans

Ingredients

2 cans Starbucks Espresso & Cream
2 ounce Vodka
1 ounce Coffee Liqueur
1 ounce Bailey’s Irish Cream
1 ounce Disaronno
2 oz Heavy Cream

Instructions

Use a draft-top or similar topless opener to remove the can tops. Pour out about one-third of the liquid from each can to make room for the spirits.
To each can, add 1 ounce vodka, 1/2 ounce Bailey’s, and 1/2 ounce coffee liqueur. Stir gently with a bar spoon until combined.
Make the amaretto cold foam: combine 2 oz heavy cream and 1 oz Disaronno in a cocktail shaker or a mason jar with a tight lid. Shake vigorously for 20–30 seconds until the cream thickens and forms a stable foam.
Spoon the amaretto cold foam onto each can, then garnish each drink with three coffee beans if desired. Serve immediately.