Created by Devon on August 9, 2016
Step 1: Combine the wine, simple syrup, orange and pineapple juice, rum, gin, triple sec, and brandy in a large glass pitcher. Cover and refrigerate for at least 12 hours or up to 24 hours.
Step 2: Fill wine glass with ice and arrange 1/4 cup of the chopped fruit in each. Pour the sangria into the glasses and serve.