Thinly slice the blood orange, navel orange, and lemon into wheels, then quarter the wheels. Hull and halve the strawberries. Cut pineapple into 1/2-inch chunks if not already prepared.

Muddle aromatics

In a large pitcher (at least 2 quart / 2 L capacity), add the mint leaves and 1 tablespoon of pineapple chunks. Gently muddle once or twice to release mint oils and a bit of pineapple juice — do not pulverize.

Add the sliced oranges, lemon, remaining pineapple, strawberries, whole cloves, and cinnamon stick to the pitcher. Stir gently to combine.

Build the Sangria

Pour the bottle of chilled rosé or light red wine into the pitcher over the fruit and aromatics.

Add the orange liqueur and brandy, then stir to mix.

Add the simple syrup and optional honey. Stir again and taste; adjust sweetness by adding up to 1 tablespoon more syrup if desired.

Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours. This maceration allows fruit flavors and spices to infuse the wine. If refrigerating longer than 4 hours, remove the whole cloves after 3–4 hours to avoid over-extraction of clove bitterness.

Finish with Beer & Serve

When ready to serve, gently stir the chilled sangria. Add the Phillips Blue Buck beer and chilled club soda to the pitcher and stir once to combine. The beer adds a citrusy, slightly bitter note and light effervescence; add the soda to control fizz and sweetness.

Fill glasses with large ice cubes (1–2 per glass). Pour sangria into glasses, making sure each glass receives a good mix of fruit.

Garnish each glass with an orange or blood orange wheel and a mint sprig. Optionally strain out the cinnamon stick and cloves before serving for a cleaner presentation.

Serve immediately. Leftover sangria (without ice) can be refrigerated for up to 24 hours; add beer and soda just before serving to preserve carbonation.