For me, sangría is the summer drink. It balances the complexity and depth of a good Rioja with the fruity booziness of punch. I’ve got fond memories of making (and drinking) it by the bucketful with a bunch of friends over the course of an afternoon barbeque. Lovely to make in preparation for guests coming by throughout a weekend, and never a disappointment at parties. Making it can take two days if you plan in advance, or as little as a few hours if you need to toss it together quickly.
As with all such recipes, each implementation is fiercely individual. Feel free to modify to taste and available fresh ingredients, though take care not to let it get too sweet or too tangy. The trick here is to use what is seasonal. I’ve used blueberries, strawberries, and peaches instead of apples, lemon, and lime. I’d be careful with pineapple: It’s often too powerful and may obliterate other flavors.