Mexican Sangria is the perfect sidekick to spicy main courses with a punch of sweet red wine, triple sec, brandy, orange juice, and a splash of club soda.
Reserve a few slices of oranges and lemons for garnish.
Place remaining fruit in large container. Add Red Moscato, triple sec, brandy and orange juice. Stir. Add pineapples and stir again.
Refrigerate for at least 4 hours.
Before serving, add the club soda and garnish with additional fruit slices.
Notes
Mexican Sangria is typically made with red wine. I chose to use Red Moscato instead. By doing so, I was also able to eliminate the use of additional sugar in this recipe. If desired, you can substitute the red Moscato with your favorite red wine but you'll want to add in sugar. Taste and adjust as needed.
You can substitute the triple sec with Cointreau or another orange liqueur you enjoy the taste of.
Club soda adds a nice dose of bubbly fizz. You can substitute it with sparkling water/seltzer water.