Aired September 28, 2010
1 orange, cut into wedges
1 lemon, cut in wedges
8 seedless grapes, sliced in half
8 ounces Campari
2 ounces red vermouth
12 dashes Angostura bitters
Muddle all of the fruit in a bowl. Add the rest of the ingredients except for the prosecco and refrigerate a minimum of 1 hour or up to 24 hours.
Serve in large red wine glasses filled with ice, topped off with a splash of prosecco. Garnish with more fruit if desired.