In a large pitcher (about 1.5–2 quart capacity), pour 1 cup dry red wine, 2 tablespoons orange liqueur, 1 tablespoon brandy, and 1 cup fresh orange juice. Stir gently to combine.

Sweeten

Add 2 tablespoons simple syrup to the pitcher. Taste and add up to 1 additional tablespoon if you prefer a sweeter sangria. Stir until the syrup is fully incorporated.

Add Fruit

Prepare citrus

Thinly slice 1 orange, 1 lemon, and 1 lime. If using half a grapefruit, segment or thinly slice it as well. Remove seeds from slices when possible.

Mac erate fruit

Add the citrus slices (and grapefruit, if using) to the pitcher. Using a wooden spoon or muddler, gently press on the fruit for 10–15 seconds to release juices and essential oils from the peels — do not pulverize.

Rest

Cover the pitcher and refrigerate for at least 1 hour, ideally 3–4 hours or up to 12 hours, to let flavors meld. For quicker service, refrigerate 30 minutes and proceed, but resting improves depth of flavor.

Finish & Serve

Add sparkle

When ready to serve, remove the pitcher from the fridge. Add 1 cup chilled club soda (or lemon-lime soda for a sweeter, bubblier profile) and gently stir to combine.

Prepare glasses

Fill 3–4 serving glasses with ice (about 1/2 cup ice per glass, or 2 cups total). If you prefer, add a few citrus slices to each glass for presentation.

Serve

Pour sangria into the glasses so each gets both liquid and fruit. Garnish each glass with a sprig of fresh mint and a citrus peel twist if desired.

Storage

Keep leftover sangria refrigerated (without ice) up to 48 hours. Add fresh club soda and ice just before serving to maintain fizz and chill.