240ml each of Campari and Cinzano Rosso
250ml prosecco, or to taste
Pieces of orange and lemon rind, removed with a peeler, to serve
Combine Campuri, Cinzano and prosecco in a 1 litre carafe. Fill wine glasses with ice and pour over alcohol mixture. Squeeze zests over each glass to extract as much of the fragrant oil as you can, then pop into the drinks.