By Erin Phraner, Refinery29

Still associate gin gimlets with Granny's bridge club? Well, not anymore. We refurbished the overlooked drink - traditionally a 50-50 mix of Rose's Sweetened Lime Juice and gin - with fresh new flavors, like rhubarb, cucumber, and smoky pineapple.

Master these recipes and then invite friends over for happy hour. You'll dazzle them with these newfangled gimlets, served up or on the rocks - it's your choice...you're the bartender, after all!

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Rhubarb Gimlet -- The sweet-tart tang (and gorgeous rosy hue!) of this farm-to-highball cocktail comes from a simple DIY rhubarb syrup. Store leftover syrup in an airtight container in the fridge for up to two weeks. Better yet, double the syrup recipe and keep it on hand for homemade happy hours all month long!

Ingredients
3 stalks rhubarb, chopped, plus more for garnish (optional)
3/4 cup granulated sugar
3/4 cup

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.It's a simple thing - limes, liquor, and salt. Yet, the margarita has the power to turn an otherwise ordinary evening into an occasion. As soon as the temperature goes up, this fresh, tart quaff is all we want, all the time. But for such a bar basic, there is endless debate over what makes a good one. Ask any bartender, and they'll deliver an epic monologue on the margarita, complete with story arc and lighting effects. People care about crafting this drink, and we get it. So with Cinco de Mayo upon us, we want you to be prepared. We reached out to international mixology pro Marshall Altier, gathered all his must-know tips, and took them in to the R29 test kitchen to do some serious research. It was a long day at work (we think?), but you can thank us later.

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Tip #1: Always use fresh lime juice. ALWAYS. If you're making a party-sized portion, a simple citrus

We've rounded up our favorite food pairings for your cocktail hour, reception, and dessert table. The result? Mouthwatering combos that are sure to delight your guests.

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Doritos from scratch! My friend Casey wrote this awesome book called Classic Snacks from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. As a diehard snacker I love this book. Sure, there is a certain danger in knowing how to make all of your favorite snacks at home but the book is worth the risk. When I cracked it open the other day this Doritos recipe immediately caught me eye. I mean, hello, Cool Ranch Doritos are the BEST! I set about making them, even tracking down citric acid, and was not disappointed. The good news is that the effort was just enough that I can't whip them up whenever I want - which would mean I would make at least one batch per day - but it was easy enough that I can make them when I need a treat. I look forward to more awesome snacks, especially for the beach, this summer!

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Homemade Cool Ranch Doritos
adapted from Classic Snacks from Scratch

Ingredients:
Vegetable oil for frying
1 package 6-inch corn

What's healthier than wheat thins?

Klondike Bar

Crackers are the new chips. I know we hear these types of over-the-top declarations every now and then, but I'm sticking by this one. These days, it's hard to tell the cracker aisle from the chip aisle. It used to look so safe. A few flavors of Triscuits, a box of Ritz and some Melba toast. But things have changed. Those boxes have begun to leap at us from the shelf with dazzling packages screaming language of smoked jalapeno or aged Canadian cheddar (do I really like Canadian cheddar more? Should I find out?). The problem is that we are being lulled into a sensation of "cracker complacency."

I'm not here to point fingers. But recently, I became mildly addicted to the new onslaught of flavored Wheat Thins. These things are incredible, and their name worked so well: "wheat" and "thins." My mind accepted that I was snacking healthily. But upon further analysis, one thing became clear. The Wheat Thin may not be much safer than some other treats.

Heartbreaking, but worth a

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Strawberry BarsBreak out these sweet treats when the kids get home! In the last year, I've become completely enamored with dates - they act as such a great natural sweetener, and any time my daughter sees me pull them out, she begs to eat one plain. In this recipe, the dates not only sweeten the base, but also holds it all together.

Fresh Strawberry and Almond Bars

Ingredients:
1 1/2 cups pitted dates
1/2 cup almonds
2 Tablespoons oats
Pinch of salt
3 cups strawberries

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Notes: Yields 16 squares or 10 bars

Directions:
1. Line an 8x8 pan with tin foil, leaving enough hanging over the edges that you can use it like handles to remove your bars.

2. In a food processor, blend the dates, almonds, oats, and salt until very well-combined and a little bit sticky (if it's too crumbly and doesn't hold together when you pinch it, add water, a teaspoon at a time).

3. Press the date mixture firmly and