Pour the bottle of red wine into a large pitcher and add the brandy, triple sec, and orange juice, then stir to combine.

Add the granulated sugar or simple syrup and stir until it's dissolved; taste and add a little more sugar if you want it sweeter.

Thinly slice the orange, lemon, and lime, core and dice the apple, then toss all the fruit into the pitcher so the juices start mixing with the wine.

If you like a warmer spice note, drop in the cinnamon stick or stir in a pinch of ground cinnamon; it'll mellow as it sits.

Give everything a gentle muddle with a wooden spoon or muddler just enough to bruise the fruit and release some juice, don't mash it to bits.

Cover the pitcher and chill in the fridge for at least 1 to 2 hours, longer is fine and better for flavor—overnight is ideal if you can wait.

Right before serving, taste and adjust: more sugar, a splash more orange juice, or a little extra triple sec if you want it brighter.

Add the chilled club soda or ginger ale to the pitcher and stir gently to keep some fizz, then fill glasses with ice and pour the sangria over.

Garnish each glass with a few pieces of the macerated fruit and a small cinnamon stick if you used one, and serve immediately.

Leftovers keep for a day or two in the fridge but add fresh soda and ice only when serving so it stays fizzy.