Stat: what goes into the world's best sangria?

[Whateverist]

I'd replace the rum with a good Jerez brandy like Carlos III, or a French brandy. That's how I learnt making them in Spain. I'd also ditch the cloves -- I'm not big on that taste, and I'd think it'd make your batch smoky rather than refreshing. I could be wrong about that.

I'll make a point of trying to notice those things.

[Mystical]

I'd love to help you but I don't practice santaria, sorry. 
I also don't have a crystal ball despite the million dollars I spent. 

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OOh sanGria!! Nah mate, I've never heard of em.

[chimp3]

I prefer soaking orange slices with rinds, apples slices ,strawberries, blueberries etc in cognac. Then add Merlot. One half a fifth (375ml) of cognac to 1500ml of Merlot. A bit more robust of a blend. Save the other 375ml of cognac for the host.

[Whateverist]

They drank every drop and I personally loved it. So final recipe:

1 cup rum and
1/2 cup cointreau
in which was soaked over night:
cloves/spearmint
oranges, lemons, limes - all with rinds.
After one night, I strained out the cloves, spearmint and fruit.
After removing the rinds I left the fruit in the alcohol another night.
Today I added the alcohol and fruit mixture to
1 bottle a Spanish red wine and
1 bottle a Spanish rose along with
strawberries, blue berries, pineapple
and about a quart of tangerine juice

It was really, really good.