Ed Hamilton & Co.

BLUE HORIZON

  • Guests 6
  • Cabins 3
  • Model Powered Catamaran
  • Year Built 2011

Rates Per Week

Crew Profiles

Specifications

Accommodations

Blue Horizon can accommodate 6 guests in 3 cabins. The Master cabin has a king size bed, shower and toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has two twin beds that can convert to a king, shower and toilet. Blue Horizon is fully air conditioned through out, with individual room controls.

Sample Menu

Katie Rangel – Sample Charter Menu

Breakfast    |    Served with fresh local fruit and homemade breakfast breads

Classic Eggs Benedict | poached egg, prosciutto, arugula

Crepes made to order | sweet: caramel, banana, crushed peanuts. savory: ham, egg, emmental

Savory Sweet Potato Hash | breakfast sausage, caramelized onions, fried egg, fresh rosemary

Avocado Toast | fried egg, chorizo crumbles, chipotle hollandaise

Quiche Lorraine | lardons, emmental cheese, creme fraiche, herbes de provence

Bagel Bar | assorted homemade cream cheeses: brown sugar and cinnamon, classic, sundried tomato

Acai Bowls | fresh local fruit, coconut flakes, homemade banana granola bowl

Lunch   

Poke Bowls | Marinated Ahi Tuna, seaweed salad, avocado, mango, sriracha mayo

Classic Chicken Caesar Salad | grilled chicken breast, romaine, homemade caesar, parmesan crisp

Mahi Tacos | beer battered mahi mahi, pickled red onion, cabbage slaw, citrus crema

Pulled Pork Sandwiches | slow roasted pork, brioche bun, smoky barbecue 

Low Country Seafood Boil | lobster, shrimp, kielbasa, red potatoes, corn on the cob

Korean Bulgogi Bowl | marinated steak, kimchi, fresh vegetables, spicy peanut sauce

Spicy Cajun Tagliatelle | shrimp, andouille sausage, creamy creole tomato sauce

Appetizer

Fresh Spring Rolls | shrimp, vermicelli, fresh vegetables, sweet chili sauce, spicy peanut sauce

Tuna Tartare | ahi tuna, avocado, edamame, sesame seed, ginger sauce

Bacon Wrapped Dates | Bacon, fresh dates, local goat cheese

Crab Cakes | fresh lump crab, capers, greens, garlic chive aioli

Island Ceviche | local red snapper, mango, served with plantain chips

Shishito Peppers | Blistered shishito, goat cheese, cilantro lime sauce

Charcuterie board | assorted cured meats and cheeses, fig compote, crusty bread

Dinner

Spiny Caribbean Lobster | buttery lobster tail, bucatini cacio e pepe, green salad

Braised Short Ribs | short rib, red wine reduction, parsnip puree, glazed carrots

Pan Seared Salmon | wild caught salmon, lemon cream pappardelle, green beans almondine

Pork Tenderloin | bacon wrapped tenderloin, cranberry reduction, roasted brussels sprouts, mash

Seared Red Snapper | local snapper, citrus mango salsa, coconut rice

Beef Tenderloin | sous vide tenderloin, pepper sauce, potatoes au gratin, roasted asparagus

Paella Mixta | local shrimp, spanish chorizo, chicken, bomba rice, saffron threads

Dessert

Flourless Chocolate Cake | local dark chocolate, raspberry coulis, whipped cream

Mexican Churros | lightly fried churros, cinnamon chocolate dipping sauce

Classic Key Lime Pie | fresh key lime juice, ginger snap crust, whipped cream

Tres Leches Cake | classic three milk cake, whipped cream, caramel topping

Mango Mousse | fresh mango, tangy passion fruit coulis

Banoffee Pie | crushed oreo crust, dulce de leche, banana, whipped topping, chocolate shavings

Baileys Creme Brulee | lightly baked custard, caramelized crust, spun sugar

Additional Rate Information

Fully-Crewed: including yacht, captain and chef, maximum of 6 guests
$32,500/wk ‘all-inclusive’ Christmas and New Years week

‘Captain only:’ including yacht and captain, maximum of 6 guests
$22,900/wk + 10% APA for fuel expenses Christmas and New Years week

St. Thomas pick up and drop off out of Red Hook, +$700 each way (covers fuel and all customs taxes for guests)

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.Captain Only Rates: Blue Horizon is available will full crew (captain and chef) for up to 6 guests. Blue Horizon underwent a 2020 refit to add an additional crew cabin, so all three interior cabins are available for guests.

Blue Horizon is also available ‘captained only’ for up to 6 guests at a weekly rate of $19,900/wk + expenses. There is no chef on board and guests are responsible for coordinating their own meals. 10% APA is collected for fuel/permit expenses.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2020 to 2021 All Inclusive $27,500 $28,000 $28,500 $29,000 $29,500
Summer 2021 All Inclusive $27,500 $28,000 $28,500 $29,000 $29,500
Winter 2021 to 2022 All Inclusive $27,500 $28,000 $28,500 $29,000 $29,500

Additional Rate Information

Fully-Crewed: including yacht, captain and chef, maximum of 6 guests
$32,500/wk ‘all-inclusive’ Christmas and New Years week

‘Captain only:’ including yacht and captain, maximum of 6 guests
$22,900/wk + 10% APA for fuel expenses Christmas and New Years week

St. Thomas pick up and drop off out of Red Hook, +$700 each way (covers fuel and all customs taxes for guests)

For charters less than 7 days, divide the weekly rate by 6, then multiply by 5 to get the 5 day rate. 5 days is typically the minimum number of days accepted, please inquire directly regarding charters under 5 days as these are considered on a case-by-case basis.Captain Only Rates: Blue Horizon is available will full crew (captain and chef) for up to 6 guests. Blue Horizon underwent a 2020 refit to add an additional crew cabin, so all three interior cabins are available for guests.

Blue Horizon is also available ‘captained only’ for up to 6 guests at a weekly rate of $19,900/wk + expenses. There is no chef on board and guests are responsible for coordinating their own meals. 10% APA is collected for fuel/permit expenses.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Alex is a dynamic and supportive ship captain of Irish origins and has been playing rugby and as well sailing competitively for 15 years with St. George Yacht club. He has been outright winner of most cruiser racing events in the UK and Ireland. His experience includes over 30,000 charter miles with guests and as well 30,000 delivery miles on racing yachts and private sailing yachts. Alex has attended a German primary school and thus have spoken the language since for many years. During his studies he has traveled throughout Europe, America, Asia and Australia. He has worked at numerous private events as a cocktail waiter which makes him competent in guest handling. Tailored to fit your special needs and wishes, his services will make you discover the freedom only a boat can offer. Whether you are looking to enjoy a laid-back day on the beach, jump into an active holiday, indulge in the local fine wine and dining, discover the culture, appreciate the nature or just do nothing at all – he will help make it happen!

Katie comes from the Chicago area with a passion for food, travel and an active lifestyle. Her love of the culinary arts began while living in France, and has only grown since. She’s worked as a chef for charter yachts throughout the Caribbean, the Mediterranean and French Polynesia, but particularly loves all the Virgin Islands have to offer. She’s also a registered yoga instructor and personal trainer and has been teaching both private and group classes since 2011. Katie speaks French fluently, as well as conversational Spanish, Portuguese and Italian. She enjoys creating dishes that are flavorful and unique while using fresh, local ingredients as much as possible.

Title Name Nation Born Languages
Captain Alex England Irish 0 English
Crew Katie Rangel American

Accomodation

Electric Heads 3

Ammenities

Ac Full
Generator yes
Water Maker yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 60
Pax 6
Cabins 3
Year Built 2011
Cruise Speed 15
Guest Smoke AFT DECK ONLY
Children Allowed Yes

Leisure

Dinghy 13
Dinghy Hp 40
Adult W Skis Yes
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
2 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Dive Info Rendevouz Diving Can Be Arranged For An Additional Cost
Other Toys 2 new sea bobs, water trampoline, tubing and inflatable mattress

Blue Horizon can accommodate 6 guests in 3 cabins. The Master cabin has a king size bed, shower and toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has two twin beds that can convert to a king, shower and toilet. Blue Horizon is fully air conditioned through out, with individual room controls.

Katie Rangel – Sample Charter Menu

Breakfast    |    Served with fresh local fruit and homemade breakfast breads

Classic Eggs Benedict | poached egg, prosciutto, arugula

Crepes made to order | sweet: caramel, banana, crushed peanuts. savory: ham, egg, emmental

Savory Sweet Potato Hash | breakfast sausage, caramelized onions, fried egg, fresh rosemary

Avocado Toast | fried egg, chorizo crumbles, chipotle hollandaise

Quiche Lorraine | lardons, emmental cheese, creme fraiche, herbes de provence

Bagel Bar | assorted homemade cream cheeses: brown sugar and cinnamon, classic, sundried tomato

Acai Bowls | fresh local fruit, coconut flakes, homemade banana granola bowl

Lunch   

Poke Bowls | Marinated Ahi Tuna, seaweed salad, avocado, mango, sriracha mayo

Classic Chicken Caesar Salad | grilled chicken breast, romaine, homemade caesar, parmesan crisp

Mahi Tacos | beer battered mahi mahi, pickled red onion, cabbage slaw, citrus crema

Pulled Pork Sandwiches | slow roasted pork, brioche bun, smoky barbecue 

Low Country Seafood Boil | lobster, shrimp, kielbasa, red potatoes, corn on the cob

Korean Bulgogi Bowl | marinated steak, kimchi, fresh vegetables, spicy peanut sauce

Spicy Cajun Tagliatelle | shrimp, andouille sausage, creamy creole tomato sauce

Appetizer

Fresh Spring Rolls | shrimp, vermicelli, fresh vegetables, sweet chili sauce, spicy peanut sauce

Tuna Tartare | ahi tuna, avocado, edamame, sesame seed, ginger sauce

Bacon Wrapped Dates | Bacon, fresh dates, local goat cheese

Crab Cakes | fresh lump crab, capers, greens, garlic chive aioli

Island Ceviche | local red snapper, mango, served with plantain chips

Shishito Peppers | Blistered shishito, goat cheese, cilantro lime sauce

Charcuterie board | assorted cured meats and cheeses, fig compote, crusty bread

Dinner

Spiny Caribbean Lobster | buttery lobster tail, bucatini cacio e pepe, green salad

Braised Short Ribs | short rib, red wine reduction, parsnip puree, glazed carrots

Pan Seared Salmon | wild caught salmon, lemon cream pappardelle, green beans almondine

Pork Tenderloin | bacon wrapped tenderloin, cranberry reduction, roasted brussels sprouts, mash

Seared Red Snapper | local snapper, citrus mango salsa, coconut rice

Beef Tenderloin | sous vide tenderloin, pepper sauce, potatoes au gratin, roasted asparagus

Paella Mixta | local shrimp, spanish chorizo, chicken, bomba rice, saffron threads

Dessert

Flourless Chocolate Cake | local dark chocolate, raspberry coulis, whipped cream

Mexican Churros | lightly fried churros, cinnamon chocolate dipping sauce

Classic Key Lime Pie | fresh key lime juice, ginger snap crust, whipped cream

Tres Leches Cake | classic three milk cake, whipped cream, caramel topping

Mango Mousse | fresh mango, tangy passion fruit coulis

Banoffee Pie | crushed oreo crust, dulce de leche, banana, whipped topping, chocolate shavings

Baileys Creme Brulee | lightly baked custard, caramelized crust, spun sugar

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.