There are lots of sangria recipes on this site; why choose this one? This recipe is all about fresh ingredients which will make the sangria taste its best. Also, since you are muddling the fruit instead of letting it steep, you can make this flavorful sangria directly before serving instead of keeping it in the fridge for hours. This recipe is an adaptation of Dale DeGroff's from "The Essential Cocktail". I normally double this for a party, and you can adjust the alcohol content by adding more or less brandy and triple sec. Different fruits can be substituted, but you want something juicy, like berries, citrus, and stone fruits (including cherries).