4 ½ cups pineapple juice

1 ⅛ cups orange juice 

⅓ cup lime juice

¼ fresh pineapple, sliced

½ blood orange, sliced

½ lime, sliced

1 (750 milliliter) bottle Prosecco (Italian sparkling wine)

¼ cup Campari

4 slices pineapple and orange slices, for garnish

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.

5 fluid ounces tequila

3 fluid ounces triple sec

2 (6 ounce) cans frozen limeade concentrate

4 cups ice cubes

coarse salt 

Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.

In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.