Wash all your fresh fruit thoroughly and chop as needed. Aim for apple chunks that are easy to snack on and orange/lemon slices that’ll look gorgeous bobbing in your pitcher.

Dissolve the sugar (or honey) with a splash of orange juice in your pitcher, stirring until it disappears—no gritty bits left.

Add the brandy for that signature kick, then pour in the rest of the orange juice and stir again to combine.

Slowly pour in the red wine—we’re going for drama and fun here—then give everything a gentle stir, keeping it light so you don’t mash the fruit.

Taste and adjust. If you want it sweeter, add a bit more sugar or honey. Love tartness? Squeeze in extra lemon juice.

Drop in your chopped apple, citrus slices, berries, grapes, and any extras like pomegranate seeds or a cinnamon stick. Gently stir so fruit gets coated in that luscious mix.

Refrigerate the sangria for at least a couple of hours, but the longer it sits (even overnight), the better those flavors infuse and mingle.

Right before serving, pour in club soda or ginger ale to add fizz. Give it a gentle stir to blend without losing the bubbles.

Ladle or pour the sangria into glasses—wine glasses or mason jars—filling each with some of that juicy, boozy fruit. If you want extra chill, toss in frozen fruit instead of ice cubes and finish with fresh mint leaves for a herbal kick.