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Open Can Espresso Martini

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Jessica Pinney Avatar

Author

Jessica Pinney

Published

May. 29, 2025

Updated

May. 29, 2025

A convenient and portable espresso martini made right in the can. Perfect for serving a crowd, no brewing or glassware required.

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 fabulous, but making them for a large group or on location can be quite the hassle. That’s why I started making open can espresso martinis.

They are perfect for entertaining at home, girl’s night, tailgating, and even camping! Much easier for serving a group than trying to pull dozens of espresso shots or coming up with several coupe glasses.

I like to top them off with amaretto infused cold foam that adds a subtle almond note, which enhances the existing flavor compounds in the coffee and Irish cream.

Of course, to keep it sophisticated, you have to finish by garnishing with three coffee beans for the classic “health, wealth, and happiness” symbolism.

Ingredients

  • Canned Espresso – I use Starbucks espresso and cream. You can use other ready-to-drink canned coffees, though depending on sugar and cream content, the final taste may vary.
  • Vodka – Any brand works, so use your favorite. Vanilla is delicious if you want to use a flavored vodka.
  • Coffee Liqueur – I recommend Kahlua for sweeter and more chocolate notes, or Mr. Black for less sugar and a more pronounced coffee flavor.
  • Irish Cream – I used Bailey’s Irish Cream.
  • Heavy Cream – A key component in the alcohol infused cold foam. I don’t recommend substituting with dairy-free or less fat milk products as they will not produce desired density in the final product.
  • Disaronno – This liqueur is a classic coffee pairing and makes a delightful cold foam flavor. Licor 43 makes a good substitute.

Tips

  1. Go topless. Use Draft Top to easily take the top off your can off so that you can use it to mix and serve.
  2. Chill all your ingredients. Since we don’t prepare this by shaking with ice, be sure to chill all the alcohol and espresso cans in advance.
  3. Cold foam too much work? Substitute Whipshots infused whipped cream instead.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

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.

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Open Can Espresso Martini

A convenient and portable espresso martini made in a Starbucks Espresso can.
Print
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.
Prep Time: 3 minutes mins
Cook Time: 0 minutes mins
Total Time: 3 minutes mins
Servings: –+ 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

  • Remove top of cans with Draft top, then remove about 1/3 of the liquid from each can.
  • Add 1 ounce vodka, 1/2 ounce Bailey's, and 1/2 ounce coffee liqueur to each can. Stir with a bar spoon to combine.
  • Add heavy cream and amaretto to a cocktail shaker or mason jar with a lid. Shake vigorously for 20-30 seconds until thick.
  • Pour amaretto cold foam on the top of the espresso martinis, then garnish each with three coffee beans, if desired.
Author: Jessica Pinney
Did you make this recipe?Please tag @cookingwithjanica on Instagram! We’d love to see!
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