Pata Negra’s Sangria

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2 bottles dry Spanish red wine (they recommend garnacha)

1 bottle dry Spanish rosé (they recommend this to lighten the body of the sangria)

1 ounce orange liqueur (such as Triple Sec or Torres)

2 ounces brandy, preferably Spanish, such as Romate

1 tablespoon sugar, or more to taste

2 apples, cored and diced, for garnish (I used one red and one green, for color)

2 oranges, cut into wedges, for garnish

12 ounces (1 can) orange soda (they recommend less sweet brands such as San Pellegrino aranciata)

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