Gibson Ingredients: 2 oz gin oz dry vermouth 1 or 3 cocktail onions for garnish Preparation: Pour the ingredients into a mixing glass with ice cubes. Strain into a chilled cocktail glass. Garnish with the cocktail onion.
When making a Bellini, everything (the glasses, Prosecco and white peach puree) should be as cold as possible. The general rule is to use one part white peach puree to three parts Prosecco. Use fresh frozen white peach puree when you can.