This looks like what we used to have sometimes in Los Angeles - mexican sangria:
(the only times I've made it, I've made it the traditional spanish way, just wine, no liqueurs or brandy, see in their explanation below.) edit - I am not remembering adding soda, but it's been a long while... more likely, orange juice and/or our kind of lemonade.
By Brett Moore
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concotion but has a higher level of alcohol which makes it great for pairing with spicy foods. Always use a decent wine when making sangria, as the wine will be the most prominent flavor.
Prep Time: 15 minutes
Total Time: 15 minutes
1 bottle Red Wine, preferably Spanish such as a Rioja
1 cup Grand Marnier, Cointreau, or generic Triple Sec
1/2 cup Brandy
1 cup Orange Juice
1 Orange, cut into wedges
1 Limes, cut into wedges
1 cup Pineapple Chunks, drained
2 4-inch sticks Cinnamon (optional)
24 ounces (2 cans) Lemon-Lime Soda
Put all the ingredients, except for the lemon-lime soda and ice, into a large pitcher and stir to combine. Cover with plastic wrap and refrigerate for several hours.
Just before serving stir in the lemon-lime soda and top off with ice. Pour into wine glasses or other nice glasses, straining off the fruit. Garnish each glass with a wedge of orange or lime if you like.