In a large pitcher or bowl (at least 2.5 L capacity), add the granulated sugar and freshly squeezed orange juice. Stir until most of the sugar is dissolved.

Pour in the orange liqueur and brandy, stir to combine with the sugar-orange mixture.

Add the red wine to the pitcher and gently stir to incorporate. Taste and, if desired, add up to 1 tablespoon more sugar for additional sweetness, stirring until dissolved.

Fruit & Aromatics

Prepare the fruit: thinly slice the orange and lemon, core and thinly slice the apple, and halve or slice any large berries.

Add all prepared fruit and the cinnamon stick to the wine mixture, stirring gently so the fruit is evenly distributed.

Cover the pitcher and refrigerate for at least 2 hours, preferably 6–12 hours, to allow the flavors to meld and the fruit to macerate. For best flavor development, 8 hours or overnight is recommended.

Sparkling Finish & Serving

About 10–15 minutes before serving, taste the sangria again and adjust sweetness or acidity if needed (a squeeze of lemon or an extra tablespoon of sugar dissolved in a little warm water).

Add chilled sparkling water or club soda to the pitcher and stir gently to preserve bubbles. Proportion can be adjusted to taste; the recipe uses 750 ml for a light, sparkling finish.

Fill glasses with ice (about 1 cup per serving). Using a slotted spoon or ladle, divide the sangria and fruit evenly among 6 glasses so each gets a good amount of macerated fruit.

Garnish each glass with a sprig of fresh mint if using and serve immediately so the drink remains fizzy.

Leftover sangria (without ice) can be refrigerated for up to 48 hours; add fresh sparkling water just before serving to restore effervescence.