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Rhubarb Collins

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Use Juli’s Any Seltzer Cocktail Formula from our magazine to create this Rhubarb Collins cocktail. Garnish with a thin rhubarb stalk swizzle and lemon.

Ingredients:

  • 1 (6 pound) beef brisket, trimmed of fat
  • 2 (16 ounce) jars dill pickle spears
  • 1 (18 ounce) bottle barbeque sauce

Directions:

Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.

Cook on High until beef shreds easily with 2 forks, about 6 hours.


Preparation time: 10 mins
Cook time: –
Total time: 10 mins
Servings: 2 – Yield: 2 cocktails

Nutrition:

Calories:121.7

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