Wash all fruit. Dice pineapple into 1/2-inch pieces, hull and halve strawberries, thinly slice the orange into rounds then halve the rounds, thinly slice the lime, and halve grapes if using.

Macerate fruit

Add the prepared pineapple, strawberries, orange slices, lime slices and grapes to the pitcher with the alcohol. Gently press about half the fruit with a wooden spoon or muddler to release juices and essential oils (do not pulverize).

Sweetener & Brighteners

Sweeten and balance

Add 2 tablespoons agave nectar (or simple syrup), 1/4 cup fresh orange juice and 1 tablespoon fresh lime juice to the pitcher. Stir thoroughly so the sugar dissolves and the flavors marry.

Taste the sangria and adjust sweetness or acidity if necessary: add up to 1 more tablespoon agave for sweetness or another 1/2 tablespoon lime juice for brightness.

Chill & Finish

Chill and infuse

Cover the pitcher and refrigerate for at least 2 hours, ideally 4–6 hours, so the fruit infuses the wine. Sangria can be made up to 24 hours ahead.

Add sparkle and mint

Just before serving, add 1 cup chilled club soda (or sparkling water) to the pitcher and gently stir. Add 6 fresh mint leaves and lightly clap them between your palms before dropping in to release aroma.

Serve

Fill glasses with large ice cubes (about 1/2 cup per glass). Spoon fruit into each glass and pour sangria over the ice and fruit. Garnish each glass with a small sprig of mint and an additional orange slice if desired.