PISTACHIO & WHITE CHOCOLATE GARNISH

Finely grind 2 oz (55 g) unsalted raw pistachios in a food processor (be careful not to process too finely or they will turn into pistachio butter). Tip out onto a plate. Melt 2 oz (55 g) white chocolate using your preferred method. Using a pastry brush (or a clean artist’s brush), paint white chocolate over outside surface of stemmed glass in desired pattern (leave stem uncovered).

Roll glass in pistachios, pressing lightly to adhere. Repeat with up to 3 more glasses. Refrigerate glasses for at least 15 minutes to set, then, with a clean, dry brush, brush excess pistachio from each to create a fine, thin layer of nuts.

Makes enough for 2 to 4 glasses