In a large pitcher, add the peel of one blood orange, twisting the peels as you put them in the pitcher to release some of their essential oils. Add the gin, St-Germain, and Campari. Stir for 30 seconds to combine. Cover with plastic wrap and chill in the fridge for at least 30 minutes, or up to 4 hours.

When you’re ready to serve, remove the orange peels and discard. Stir the mixture again for 15 seconds to combine.

For each drink, place a large ice cube into a highball glass. Add about 3 ounces of the mixture into the glass. Top with a splash (about 2 ounces) of prosecco, add 1 to 2 dashes of bitters, and stir to combine. Garnish with a twisted blood orange peel and serve!