Dubonnet Sangria
['1 orange cut into wedges, plus 1 orange sliced into half wheels', '1 lemon cut into quarters, plus 1 lemon thinly sliced', '2 ounces Cognac', '2 tablespoons sugar, plus more to taste', '1 (750-milliliter) bottle Dubonnet rouge', '6 dashes Angostura bitters (optional)', '2 cups cold sparkling water']
In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar. Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved. Add the Dubonnet and stir to combine. Strain the mixture into a large pitcher and discard the fruit. Add the orange half wheels, lemon slices, and bitters, if using. Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine. Taste and add additional sugar, 1 tablespoon at a time, if necessary.
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