Combine 20mL orujo aguardiente, 20mL cherry tincture, 1 lemon juice and 10mL maple syrup in a cocktail shaker with ice cubes and shake until extremely cold.
Strain it directly into a glass.
Add frozen cherries, orange slices and lemon peel into the glass.
Make the red sangria layer: Hold the back of a spoon right above the top of the glass. Then gently pour Sangria Perlola on top of the spoon into the glass. Because it hits the spoon first, it will settle into a layer on top.