Sangria originated in Spain, and it takes its name from the word "sangre," which means "blood." It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.
Macerate the fruit: Soak peach, apricot, strawberries, and orange in brandy, Grand Marnier, or Cointreau and a pinch of sugar for up to one hour. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.