Add fruit juice. Pour in punch bowl and add claret and cracked ice. Dilute with water. Add fresh mint and whole strawberries. Only bruise the leaves gently and then remove them from the goblet.
Half fill with cracked ice.
Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice. In another receptacle, granulated sugar is slowly mixed into chilled limestone water to make a slivery mixture as smooth as some rare Egyptian oil, then poured on top of the ice. While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with the choicest sprigs of mint. From his diary Old Louisville's Culbertson's with their famous four-horse rig on Derby Day 1897.