Here are three 1970 cocktail recipes from Hiram Walker.
Misted Chocolate Mint
Pour Hiram Walker Chocolate Mint over crushed ice in a mist glass. Sip with a straw.
Combine 1 1/4 oz. Hiram Walker Chocolate Mint, 1 oz. Hiram Walker's Vodka, 1/2 oz. cream. Shake with cracked ice and serve in a champagne saucer. Garnish with grated chocolate.
Combine in a mug 1 1/2 oz. Hiram Walker Chocolate Mint and 6 oz. hot chocolate made with milk and unsweetened chocolate. Top with whipped cream. Garnish with grated chocolate and use candy cane as stirrer. (This is really a cold-weather cocktail. I'll remind you of it come winter.)