By Food & Wine
Updated March 31, 2015

At Frances in San Francisco, Paul Einbund creates mini cocktails, called "market shots," with whatever produce is best at the farmers' market: "We juice or puree it, season or spice it, then spike it. A mini cocktail's kind of like an amuse bouche—it makes your mouth water, and it costs three bucks." This fall, he'll offer a drink with Gravenstein apples, pandan leaf and Bonny Doon's Pommeau apple brandy.

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