Thinly slice the orange and lemon into rounds (about 1/8" thick). Hull and halve the strawberries. Core and dice the pineapple into bite-sized pieces. Reserve a few strawberry halves and an orange wheel per serving for garnish.

Lightly muddle half of the diced pineapple with half of the strawberries in a large pitcher using a wooden spoon or muddler — just enough to release juices but not turn to puree.

Liquids & Spirits

Pour the chilled rosé wine into the pitcher over the muddled fruit.

Add the peach schnapps and stir gently to combine so the alcohol blends with the fruit juice.

Syrup & Sweetener

Add the house-made watermelon syrup to the wine mixture. Taste and, if additional sweetness is desired, stir in up to 2 tablespoons of simple syrup, 1 tablespoon at a time. Mix thoroughly.

Add the remaining sliced orange, lemon, and reserved fruit to the pitcher and stir to distribute the fruit evenly.

Ice & Finish

Refrigerate the sangria for at least 1 hour, preferably 2–4 hours, to allow flavors to marry. If you need it immediately, chill with plenty of ice but keep in mind flavor will be less infused.

Just before serving, add the chilled club soda or sparkling water to the pitcher to preserve bubbles and give a light effervescence. Stir gently once.

Fill glasses with ice cubes, spoon in some of the macerated fruit, pour sangria over ice, and garnish each glass with a strawberry half, an orange wheel, and a sprig of fresh mint.