Colin Burslem

A Vancouver local with extensive Pacific Northwest culinary experience, Colin Burslem is naturally at home at Fairmont Vancouver Airport’s Globe@YVR Restaurant. As executive chef, Burslem is in charge of Globe@YVR, Jetside Lounge and banquet operations in the hotel. Most recently, Burslem served as Executive Sous Chef at Fairmont Hotel Vancouver.

Ask Burslem about his food philosophy and he’ll tell you two things: ‘simple is best’ and ‘learn to use what’s around you’. His interest in cooking blossomed from a love of scones: he and his mother regularly baked scones together during his childhood.

Colin Burslem

Since the newly-minted chef has a love for all things local, he jumped at the chance to spend an afternoon during harvest time with fifth-generation cranberry farmer Todd May of Glen May Farms. Members of the May family have been farming the fertile soil of Richmond, BC since the mid 1800’s. They also supply Ocean Spray with fresh harvests of cranberries in autumn.

Chef Colin Burslem

Chef Colin and his talented culinary team at Fairmont Vancouver Airport have been using the local cranberries from May’s family farm for a variety of tasty dishes. And in the spirit of the holidays, we want to share with you one of Chef Colin’s inspiring cranberry creations: The Gingersnap!

*If you’ll be serving this festive, colourful cocktail, note that you’ll need 24 hours for the cranberry shrub to cure. Preparing the cocktail itself takes five minutes.

For each cocktail, you’ll need:

Cranberry shrub:
– 1 cup sugar
– 1 cup water
– 1/2 cup apple cider vinegar
– 1 apple
– 1/2 cup fresh cranberries

Cinnamon syrup:
– 1 cup sugar
– 1 cup water
– 2 cinnamon sticks

Additional Ingredients:
– 2 sprigs fresh sage
– 1 can dry apple cider
– 1 ounce gin (optional)
– 1 ounce fresh ginger
– 3 ounces fresh cranberries

Combine all ingredients for the shrub and bring to a boil; let simmer for 10 minutes. Transfer the contents into a jar with a lid and let sit at room temperature for 24 hours. Strain through cheesecloth into a clean jar. Keep refrigerated until used to prepare cocktail.

Bring all syrup ingredients to a boil; let simmer for 15 minutes. Allow to cool and refrigerate in a clean jar until used to prepare cocktail.

Ginger Snap cocktail, Fairmont Airport

In a Boston shaker, muddle fresh cranberries, ginger and sage. Add homemade cinnamon syrup, homemade cranberry shrub and gin (optional). Shake and strain over ice in a high ball glass, top off with dry apple cider. Garnish with fresh sage and cranberries.

Unwatermarked images courtesy of Fairmont Hotels.

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