Makes one cocktail.
In a glass add two springs of chocolate mint, 8 dashes of chocolate bitters and simple syrup. Muddle in the bottom of the glass. Add ice, whisky, top with ginger beer.
*Chocolate Mint Simple Syrup: Combine 2 cups water, 2 cups granulated sugar, ½ cup chocolate mint leaves over low heat, stirring constantly. Remove from heat and cool at least 30 minutes before straining out mint leaves. Refrigerate for up to 3 weeks. Yields 3 cups.