Wash all fruit. Thinly slice the orange and lemon crosswise, removing any seeds as you slice. Core the apple and cut into 1/2-inch cubes or thin slices. Halve the grapes and hull/halves strawberries if using. Combine all prepared fruit in a large pitcher or bowl.

Lightly muddle about half of the apple and a few grapes/berries in the bottom of the pitcher with a wooden spoon to release juices and flavor—do not pulverize.

Build the sangria

Pour the 1.5 liters of dry red wine into the pitcher over the prepared fruit.

Add the 120 ml (0.12 liters) orange liqueur and 60 ml (0.06 liters) brandy to the wine and fruit.

Stir in the 1/4 cup (60 ml) simple syrup or agave nectar to taste. Start with 1/4 cup and adjust later if you prefer sweeter sangria.

Insert the 2 cinnamon sticks and the vanilla (if using) into the pitcher.

Give the mixture a gentle stir to combine all ingredients.

Chill & marry flavors

Cover the pitcher and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. This allows the fruit to macerate and the flavors to meld. If short on time, chill at least 2 hours.

Taste after chilling and adjust sweetness or spirit level if desired (add more simple syrup, liqueur, or brandy in small increments).

Serve

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher to give the sangria a bright effervescence. Stir gently to combine.

Fill glasses with ice (about 1/2 cup to 1 cup per glass depending on glass size). Use a slotted spoon to ladle fruit and sangria into each glass so guests get both liquid and fruit.

Garnish each glass with a sprig of fresh mint and a thin wheel of orange, if desired. Serve immediately.