Makes one cocktail.
Pour VHW Port Cask Finished Whisky and chocolate mint syrup into a Julep cup. Muddle in 2-3 mint leaves. Add chocolate bitters. Top with crushed ice and ginger beer. Stir, garnish with a mint leaf and serve.
*Recipe for chocolate mint syrup: Combine 1 cup water, 1 cup sugar and ¼ cup chocolate mint leaves over low heat, stirring until sugar dissolves. Remove from heat and let steep 15 minutes. Cool before serving. Store for up to 2 weeks. Yields 1 ½ cups