Wash all fruit. Thinly slice the peach and green apple; halve the grapes; cut pineapple into small bite-sized chunks if using fresh; thinly slice half a lemon.

Macerate fruit (optional)

Place the sliced peach, apple, grapes, pineapple and lemon in a large pitcher. Add the simple syrup (or honey) and gently toss to coat. Let sit 10–15 minutes to macerate and release juices (this step enhances fruit flavor in the sangria).

Assemble Sangria

Pour the Christian Bros brandy and peach schnapps into the pitcher over the macerated fruit. Stir gently to combine so the alcohol contacts the fruit.

Add the Moscato and white cranberry juice to the pitcher. Stir to combine. Taste and adjust sweetness with more simple syrup or honey if desired.

Cover the pitcher and refrigerate for at least 1 hour, preferably 2–4 hours or up to overnight. Chilling allows flavors to meld and fruit to infuse the liquid.

Just before serving, add the club soda (or lemon-lime soda if using). Stir gently to incorporate the fizz.

Serve

Fill individual glasses with ice (about 1/4–1/3 cup per glass). Place a few pieces of the macerated fruit in each glass.

Ladle the sangria over the ice and fruit, ensuring some fruit goes into each glass. Garnish each glass with a sprig of fresh mint and a thin lemon slice if desired.

Serve immediately for best carbonation. Leftover sangria (without added ice) will keep refrigerated up to 48 hours; add fresh soda and ice when ready to serve again.