The ingregients: Ive chosen a Pinot Noir (not as dry) and a coconut rum (changing it up a little...for a traditional taste use regular light rum)

Uncork your wine...screw all the way into the cork

Press the arms down to pull the cork to the top of the bottle

Pull the cork out

Pour the entire bottle into a pitcher (I used a 2 quart pitcher here)

Add your rum (this time I chose to use 1 1/2 cups but I recommend 1 cup)

Time to juice the fruit! 🍊

Cut 2 oranges, 1 lemon and 1 lime in half

Squeeze your oranges until all of the juice has been extracted

2 medium to large oranges should get you approximately 3/4 cup as you can see here

Repeat with the lemon

1 medium to large lemon should yield about 1/2 cup

Again, repeat with the lime

And again, you should get about 1/2 cup from 1 medium to large lime

Get your 1/2 cup of sugar (more or less to taste)

Add the sugar to your Sangria

Stir until the sugar is dissolved

Cut your third orange in half

Cut half of the oranges into nice slices to be places into the pitcher

Cut the second half into wedges to be used on your toothpicks/skewers

Repeat with your second lemon

Hint: remove as many visible seeds as possible ;P

Repeat with your second lime

Place the fruit in the Sangria and give it a light stir

I made these little toothpick garnishes with a marschino cherry on the end to fancy up the wine glasses 😉

Store your garnishes in a small tupperware container in the fridge while the Sangria chills and marinades

Serve on ice in a wine glass and enjoy!