Top Chef's Gail Simmons: One Holiday Gift Every Cook Will Appreciate

Courtesy of Old Fitzgerald Bourbon

“One thing that I can’t get enough of is lots of glassware, lots of small plates, and lots of small, pretty cloth napkins," she said.

"But small, you know? That way you can use them, washing them is no problem. They’re great for cocktails, appetizers, and having them around. I really love collecting them, so when I see them I get them no matter what.”

“I love candles. I do not believe in a fragranced candle when I’m entertaining. I feel like it can be polarizing and you can be put off food," she said. "I want the food to be the great smell when you come into my home so that they want to eat and they’re hungry."

But I love candlesticks. I love them. I also love beautiful, long candles. I feel like that always makes a great statement—clusters of long candles at a table. They also make a great gift!”

We know Bobbi Brown likes to gift olive oil, and it turns out Gail does too. She shared that the “one thing that I know any cook will always use and always appreciate is a great bottle of olive oil.”

“Plus, I have this amazing ramp vinegar I found recently that I find is such an unusual gift, and I love giving it to people who I think will really use it," she shared.

Gail likes keeping her pantry stocked so she’s always ready for guests. “I think you can stock your pantry so that when people come over, you always feel like you have what you need,” she says.

She favors simple, mix-and-match snacks that are easy to serve, like cheese, olives, and charcuterie. Dried fruit is a holiday favorite: dates, figs, and cherries can be tossed into salads with peppery greens and a bright vinaigrette, or paired with cheese.

“I always have things like pecorino or Parmesan in my fridge that can go with everything,” she notes.

She also told E! she enjoys creating small, flavorful appetizers like Spanish gildas—tiny skewers of olive, anchovy, and a spicy briny pepper.

“It’s all on one little skewer and you eat it all together, and it’s just so delicious,” she says. These little bites are perfect with cocktails, offering a bold, salty kick. Even simple snacks, like high-quality potato chips, can elevate your entertaining.

“You can serve them with simple dips or a little jar of salmon roe,” she says. “There’s no need to spend all that money, but it can just elevate the cocktail experience.”

We asked Gail Simmons about her newest cocktail, the Old Brooklyn Spritz, created in partnership with Old Fitzgerald Bourbon. “It’s easy to make, it’s easy to batch. It really is a bourbon that’s great to sip,” she said.

"The Old Brooklyn Spritz is inspired by my beautiful old-world Brooklyn neighborhood,” she explained. “There happens to be an inordinate amount of amazing cocktail bars here, and I just love the vintage feel of this cocktail. I also love that I make it in a coupe, which feels very celebratory.”

The cocktail highlights the flavors that make the holidays feel special. “It calls on the warm spices and brown sugar of the bourbon, that sort of nuttiness and round, warming quality, paired with blood orange juice,” the Top Chef star said. “It’s special, the color is vibrant and beautiful, and the flavor is bright—it just makes for a gorgeous combination.”

• 1 oz. Old Fitzgerald 7-Year-Old
• 1.5 oz. freshly squeezed blood orange juice
• 1 tsp. simple syrup 
• 2 to 3 oz. Champagne or Prosecco 
• Thin blood orange slice or blood orange twist for garnish

In a cocktail shaker, add the bourbon, blood orange juice and simple syrup. Meanwhile, chill a cocktail coupe, or fill it with ice and a splash of water to cool.

Fill the shaker with ice cubes and shake vigorously until the outside of the shaker is very cold, about 30 seconds.

Empty the coupe and quickly pat it dry. Strain the mixture into the coupe and top with Champagne or Prosecco. Garnish with a thin blood orange slice or twist.

How We Choose