1 1/8 cups orange juice
1/3 cup lime juice
1/4 fresh pineapple, sliced
1/2 blood orange, sliced
1/2 lime, sliced
1 (750 milliliter) bottle Prosecco (Italian sparkling wine)
1/4 cup Campari
pineapple and orange slices, for garnish (optional)
Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours. To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.