Tomorrow is Cinco de Mayo which generally means margaritas and other Mexican-themed drinks. Well, what if you don't so much care for tequila? 

I've rounded up some of the drinks that will be featured at Bon Appetit's Vegas Uncork'd weekend, specifically at Cocktails and Cuisine: Salute! A Taste of Italy event happening at Encore on Friday, May 7, from 3:30 to 5:30. As they say at all the shmancy restaurants, please enjoy.

Negroni

1 oz Campari

1 oz Martini & Rossi sweet vermouth

1 oz Bombay Sapphire gin

In an ice filled mixing glass add Campari, sweet vermouth and gin; stir until well chilled (20 times to the right & 20 times to the left). Strain into a chilled Cocktail glass and garnish with a burnt orange twist.

Milano Sesquicentennial

¾ oz Campari

¾ oz Finlandia Grapefruit Vodka

½ Cointreau

½ oz fresh blood orange puree (Perfect Puree)

1 oz fresh lemon sour (2parts freshly squeezed lemon juice – 1 part simple syrup)

1 teaspoon egg white

Chilled soda water (Using the Campari isi soda siphon)

In a mixing glass of a Boston shaker set add Campari, Finlandia Grapefruit, Cointreau, blood orange puree, fresh lemon sour & egg white; shake until well blended. Strain into a chilled 7 oz Fizz glass. Spritz with chilled soda water.

Bellini

2 oz fresh white peach puree

3 oz Prosecco sparkling wine

Selected very ripe white peaches. Blanch peaches in boiling water for about 1 minute and transfer to an ice bath. Peel peaches and remove stones.

Transfer peach to a food processor adding ¼ oz. fresh lemon juice for each peach. Sweeten to taste if needed, approx. 1 oz. of sugar per pound of peaches. (Hint: Add a couple of red raspberries for color)

In a 16 oz. mixing glass add ice, 2 oz. peach puree and 3 oz. chilled  Prosecco, roll the drink between the mixing glass and a mixing tin to blend, do NOT shake.

Strain into a chilled champagne flute.

If white peaches are not in season try fresh frozen puree from Boiron.