I came up with this one myself through experimentation after encountering too many sickly sweet ones that didn't suit me.

Ingredients

* 1 (750-ml) bottle white wine (decent, but not expensive, around $10; I like Pinot Grigio, Blanc de Noirs or Blanc De Blancs)
* 1/4 cup brandy.
* 1/4 cup Grand Marnier liqueur (you can leave it out if this is too similar to Cointreau for you)
* 1/4 cup of Tanqueray Gin
* 2 tablespoons peach juice or nectar
* 2 tablespoons fresh orange juice
* 1/8 cup sugar (amount will vary based on your taste and the wine)
* 1 orange, minced (rind and all) into pea sized cubes
* 1/2 lemon, minced (rind and all) into pea sized cubes
* 1 small lime, minced (rind and all) into pea sized cubes
* 1 unwaxed apple, minced into peas sized cubes
* 1 (750-ml) bottle sparkling water, chilled

Directions
Combine everything but the sparkling water in a large glass pitchers. Cover and chill completely for a couple of hours. When ready to serve, add the sparkling water.

If possible, chill your glasses.
Scoop a bit of the floating fruit pieces from the sangria into each glass
Fill the glasses 1/2 way with ice cubes (ice goes on top of the fruit)
Fill the glasses with Sangria

Alternate suggestions:
Withhold a bit of the sugar from the recipe.
After filling the glasses, drizzle a tiny amount of Agave Syrup on top of each drink and very gently give the topmost part of the drink a slight stir. This will make the top of the drink slightly sweeter than the rest of it. It reduces that amount of sugar in the overall drink (saving calories), and prevents the drink from seeming as sweet by the end up the glass. This is especially nice if you are going for "refreshing" instead of "sweet".

You can also use half as much sugar and replace the sparkling water with sparkling cider if you want a sweeter fruitier taste, but this is not my preference.

If you have other fruit juices handy, you can add splash of them too (a tablespoon or two). Pineapple, Passionfruit and even Mango can make nice additions.

Longer Lasting Version:
If you want the Sangria to keep for a day or so, don't mix the sparkling water into the pitcher before serving. Pour sparkling water into each individual glass (just under half a glass each) and then fill the rest of the way with the wine punch and give a brief stir to mix. This will keep the entire batch from being carbonated and then going flat later, and lets you open small bottles of sparkling water instead of a single large 750ml bottle. This is nice if only a few people are drinking it, and you want it to be fizzy throughout the duration of the event.

Important:
Don't use a nasty cheap wine or low end alcohol. Even though you will be adding fruit and sugar, you still don't want the main ingredients to be harsh or unpleasant. You don't need premium expensive stuff, but everything should be pleasant enough that you could drink it straight without wincing.
Source(s):
Based loosely on something I saw on the Food Network and modified over time to be a smidgen stronger and more flavorful.
Source(s):
http://en.wikipedia.org/wiki/Agave_syrup
http://www.amazon.com/s/ref=pd_lpo_k2_dp_sr_sq_top?ie=UTF8&keywords=aga...

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