In a small Mixing Bowl or Measuring Cups, combine the 2 tbsp granulated sugar adjust with the fresh 1 cup fresh orange juice from about 2 large oranges and stir until the 2 tbsp granulated sugar adjust is fully dissolved, about 1–2 minutes. This creates a light citrus syrup that blends evenly into the 1 bottle dry red wine such as Rioja, Garnacha, or Tempranillo.

Add the sliced ¼ cup orange liqueur such as Cointreau or Triple Sec rounds, 1 whole lemon sliced into rounds rounds, 1 whole lime sliced into rounds rounds, and diced 1 cup apple cored and diced into bite-sized pieces to a Pitcher (Large). Pour in the 1 cup fresh orange juice from about 2 large oranges–2 tbsp granulated sugar adjust mixture, ½ cup brandy Spanish brandy preferred, and ¼ cup orange liqueur such as Cointreau or Triple Sec. Stir gently to combine.

Pour in the entire bottle of 1 bottle dry red wine such as Rioja, Garnacha, or Tempranillo and stir well with a long Wooden Spoon. Cover the pitcher and refrigerate for at least 2 hours, or ideally overnight, to allow the fruit to infuse and the flavors to meld.

Just before serving, stir in the 1 cup sparkling water or club soda added just before serving or 1 cup sparkling water or club soda added just before serving for a light effervescence. Taste and adjust sweetness with a little more 2 tbsp granulated sugar adjust if desired. Pour over Rice Cooker-filled glasses, making sure each glass gets some of the macerated fruit. Garnish with fresh 4 piece fresh mint sprigs sprigs if using.