Ed Hamilton & Co.

EUPHORIA 60

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.

Sample Menu

Sample Menu

This menu is a small sample of our abilities. We enjoy cooking many varieties of cuisine and love to be challenged with different dishes and cooking styles. Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.

 

Breakfast

~ Acai Bowl

Served with granola, fresh berries, bananas, chia seeds and coconut.

~ Eggs Benedict

Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.

~ Bacon and Spinach or Vegetable Quiche

Cheesy bacon and spinach with peppers and onions or mushroom and spinach quiche.

~ All American Breakfast

Chocolate chip or blueberry pancakes, cinnamon and nutmeg whipped cream, scrambled eggs and bacon.

~ Yogurt Parfait

Served with granola and fresh berries.

~ Assorted Baked Goods & Pastries

Croissants, bagels, pound cake, tarts and fresh fruit.

~ Sweet Potato Hash

Served with sausage, peppers, onions and a fried egg.

~ Southern Classic

Eggs cooked your way, cheese grits served with bacon, sausage or ham.

Lunch

~ Chicken or Shrimp Salad

Homemade chicken or shrimp salad with onions, peppers, celery, mayonnaise and seasonings. Served on a sandwich or over a field green salad.

~ Fresh Fish Sandwich

Lightly breaded, pan-seared fish fillet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.

~ Ceviche’ Nachos

 Fresh seafood marinated in lime juice, onions and peppers served cold over cheesy nachos with a cilantro sour cream.

~ Fish or Shrimp Tacos

 Blackened or grilled served with peas & rice, salsa and all the fixings.

~ BBQ Chicken Sandwich

Served on a roll with bacon, melted cheese, lettuce, tomato, onion and pasta salad.

~ Iceberg Ahead Salad

Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.

Appetizers

~ Caprese Skewers

Mozzarella, tomato, basil, EVOO and balsamic.

~ Charcuterie Board

Assortment of cheese, meats, berries and fruit. Served with crackers and honey.

~ Guacamole

 Freshly made guacamole served with chips and salsa.

~ Bacon Wrapped Scallops

Pan seared scallops wrapped in bacon served with an orange marmalade.

~ Pimento Cheese Bruschetta

Pimento and American cheese baked on a baguette topped with fresh herbs.

Dinner

~ Grilled Steak and Risotto

Marinated grilled steak served with a mushroom and cheese risotto accompanied by a grilled Caesar salad.

~ Pesto Pasta with Fresh Seafood

Catch of the day served over veggie pasta with a basil pesto sauce with garlic bread.

~ Pan Seared Stuffed Pork Chop

Stuffed with apples and assorted cheeses served with potatoes au gratin and creamed spinach.

~ Mongolian Fried Rice

Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice and zucchini.

~ All Italian Dinner

Homemade sauce and meatballs served over pasta with a spinach salad.

~ Chicken and Rice

Marinated grilled chicken served with an arugula, sun-dried tomato orzo.

~ Grilled Rack of Lamb

Frenched rack of lamb grilled with a rosemary herb crust, polenta and broccoli.

Dessert

~ Chocolate Soufflé’

Dark chocolate, orange and Grand Marnier. Served with fresh berries.

 ~ Banana Cream or Key Lime Pie

Freshly baked with a graham cracker crust and almond whipped cream topping.

~ Cinnamon Apple Tart

Marinated apples, phyllo dough, baked to perfection.

~ Gluten & Dairy Free Brownie Cake

Brown sugar, coconut oil, almond flour and dark chocolate.

STANDARD SHIPS BAR

Vodka:  Stolichnaya, Titos

Rum:  Cruzan Dark|Crusan Light|Cruzan Pineapple|Cruzan Coconut|Gooslings

Burbon:  Woodford

Gin:  Tanqueray

Scotch:  Dewars

Tequila:  Milagro Silver|Milagro Reposado|Don Julio Blanco

Red Wine:  Italian Mix:  Cabernet|Merlot|Pinot Noir|Melbec|Rosso Di Montepulciano|Chianti

White Wine:  Chardonnay (Butter/Oaky)|Pinot Grigio (Crisp)|Sauvignon Blanc (New Zealand style)

Rose:  French style-dry

Sparkling wine:  Prosecco

Welcoming CHampagne:  Veuve Clicquot

House beer:  Corona|Carib|Local IPA|Light beer per request

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

NO BVI PORTS FOR P/U or DROP OFF PLEASE

SLEEP ABOARD OPTION: Sleep aboard the night before charter dates. Available for $600 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

HALF-BOARD OPTION: Includes all 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$30,200 3@$30,550 4@$30,900 5@$31,250 6/$31,600

LOCAL FARE OPTION: Includes all 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$30,350 3@$30,775 4@$31,200 5@$31,625 6@$32,050

CHRISTMAS 2021-2022: 7 night minimum, full-board option only. Christmas must end no later than 12/26.
2-6 pax $40,000.00

NEW YEARS 2022-2023: 7 night minimum, full-board option only. Christmas must end no later than 127.
2-6 pax $40,000.00

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $30,500 $31,000 $31,500 $32,000 $32,500
Summer 2022 Inclusive $30,500 $31,000 $31,500 $32,000 $32,500
Winter 2022 to 2023 Inclusive $30,500 $31,000 $31,500 $32,000 $32,500

Additional Rate Information

GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

NO BVI PORTS FOR P/U or DROP OFF PLEASE

SLEEP ABOARD OPTION: Sleep aboard the night before charter dates. Available for $600 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

HALF-BOARD OPTION: Includes all 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$30,200 3@$30,550 4@$30,900 5@$31,250 6/$31,600

LOCAL FARE OPTION: Includes all 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$30,350 3@$30,775 4@$31,200 5@$31,625 6@$32,050

CHRISTMAS 2021-2022: 7 night minimum, full-board option only. Christmas must end no later than 12/26.
2-6 pax $40,000.00

NEW YEARS 2022-2023: 7 night minimum, full-board option only. Christmas must end no later than 127.
2-6 pax $40,000.00

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands

Cory and Emily both have a strong love for the water and anything fun in the sun. Together they make a magnificent team and will go above and beyond to make your vacation memories last a lifetime.

Cory’s passion for water sports started at a young age while growing up on the Chesapeake Bay, a few miles from Annapolis, Maryland, the Nation’s sailing capital. He has over 20 years of experience skippering, racing, teaching and captaining sailboats and is willing to show anyone the ins and outs of the sport. He has been cruising the Caribbean since the late 90’s aboard large sailing catamarans and can share his extensive knowledge of the islands, restaurants and culture with you. With a passion for cooking and 3 years in the restaurant service industry as a craft cocktail bartender, he and Emily will provide first class dining and beverages while accommodating any customer requests or needs. As a team, they share responsibilities in the galley preparing meals and catering to their guests.

Emily comes from a family of charter boat captains. While being raised on Tybee Island, Georgia, she was taught from a young age everything about the charter industry; inshore/ offshore fishing, dolphin eco-tours, fossil hunts and enjoys educating others about the natural eco-systems. She has always had a passion for the water which began behind a boat, wakeboarding and water-skiing. She has 15 years’ experience in the restaurant service industry, working at one of the nation’s top restaurants, learning from award winning chef’s, managers and wine sommeliers. Emily is also a certified Yoga instructor and loves leading practices on the beach, paddle boards and sailboats. She’ll help center your mind during one of her practices in the world’s most beautiful setting.

Cory and Emily fell in love the summer of 2012 and have been attached at the hip ever since. Together, they ran a successful standup paddle board and kiteboarding retail store in St. Augustine, Florida and married in 2017. Their passion for travel, kitesurfing and scuba diving lead them to chartering catamarans for their clients in the Bahamas where they quickly realized they wanted a lifestyle change. They are both USCG Certified Captains; Cory with his Master License, Auxiliary Sailing Endorsement and STCW, Emily with her 6-Pack and STCW.

They would love to have you aboard one of their sailing vacations. Their unique experiences, certifications and qualities will ensure you have the best possible vacation in the Virgin Islands with a laid back, professional couple who put safety and customer satisfaction first.

If you’re interested in adding kitesurf lessons or yoga into your vacation, please see their additional rates:

Kitesurf Lessons: *** Lessons SUSPENDED until steady winds return in the fall. ***
Ground School | Introduction to Kiteboarding | Learn basic flying skills, safety systems, theory | FREE
Private Pilot | One on one water time | Power strokes, kite re-launch, body drag, water starts | $150/ Hour

For proficient kitesurfers, Cory and Emily will take you to the best spots in the Virgin Islands. You can expect steady 18-25mph trade winds, flat water and endless sessions.

Yoga:
Paddle board, beach or on the sailboat | $20 per person per class.

***CREW IS FULLY VACCINATED FOR COVID-19****

Title Name Nation Born Languages
Captain Cory Busichio USA 1988 English, a little Spanish
Crew Emily Busichio USA

Captain

Cory

Chef/Hostess/First Mate

Emily

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17kw
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 60 Ft
Pax 6
Cabins 3
Year Built 2016
Guest Smoke Scoop steps only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 15' RIB center console
Dinghy Hp 60HP
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board 1
1 Man Kayak No
2 Man Kayak 1
Float Mats 1
Games Beach Yes
Fishing Gear Yes
Dive Info Cory & Emily are both Dive Masters.
Try Scuba (up to 10)' - $75 per person per dive
Certified divers - $25 per person per dive
Refresher course - $100 per person
Dive Costs Clients rent gear directly from dive shop at their own expense or bring their own.

Other Specs

Beam 30 Ft
Draft 5 Ft
Queen 3
Pref Pickup YHG
Other Pickup No BVI ports
Turn Around 48hrs, inquire for 24hr
Builder Sunreef Yachts
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 50+
Num Cds iPod - via
Board Games Yes
Num Books No
Cam Corder Yes
Num Dine In 7
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines 2x110HP diesels19Kw generator
Inverter 5000w
Voltages 110v/220v
Dinghy Pax 7
Kids Skis Yes
Sea Bob No
Sea Scooter No
Kite Boarding Yes
Kite Boarding Details Kitesurf Lessons: *** Lessons SUSPENDED until steady winds return in the fall. *** Ground School | Introduction to Kiteboarding | Learn basic flying skills, safety systems, theory | FREE Private Pilot | One on one water time | Power strokes, kite re-launch, body drag, water starts | $150/ Hour For proficient kitesurfers, Cory and Emily will take you to the best spots in the Virgin Islands. You can expect steady 18-25mph trade winds, flat water and endless sessions.
Swim Platform Scoop steps
Boarding Ladder Ladder off scoop steps
Dinghy Sailing No
Fish Gear Type Trolling rods
Num Fish Rods 3
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Chef purchases local and/or organic produce when available. Yacht uses eco-friendly cleaning products. Limited use of disposable paper products.
Scuba Onboard Onboard
License Info Master
Compressor Not Onboard
Num Divers 6
Showers 3
Tp In Heads Yes
Ac Night No
Deep Sea Fish Yes
Other Toys Euphoria’s crew is happy to arrange fishing charters for guests interested in fishing
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating island

1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.

Sample Menu

This menu is a small sample of our abilities. We enjoy cooking many varieties of cuisine and love to be challenged with different dishes and cooking styles. Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.

 

Breakfast

~ Acai Bowl

Served with granola, fresh berries, bananas, chia seeds and coconut.

~ Eggs Benedict

Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.

~ Bacon and Spinach or Vegetable Quiche

Cheesy bacon and spinach with peppers and onions or mushroom and spinach quiche.

~ All American Breakfast

Chocolate chip or blueberry pancakes, cinnamon and nutmeg whipped cream, scrambled eggs and bacon.

~ Yogurt Parfait

Served with granola and fresh berries.

~ Assorted Baked Goods & Pastries

Croissants, bagels, pound cake, tarts and fresh fruit.

~ Sweet Potato Hash

Served with sausage, peppers, onions and a fried egg.

~ Southern Classic

Eggs cooked your way, cheese grits served with bacon, sausage or ham.

Lunch

~ Chicken or Shrimp Salad

Homemade chicken or shrimp salad with onions, peppers, celery, mayonnaise and seasonings. Served on a sandwich or over a field green salad.

~ Fresh Fish Sandwich

Lightly breaded, pan-seared fish fillet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.

~ Ceviche’ Nachos

 Fresh seafood marinated in lime juice, onions and peppers served cold over cheesy nachos with a cilantro sour cream.

~ Fish or Shrimp Tacos

 Blackened or grilled served with peas & rice, salsa and all the fixings.

~ BBQ Chicken Sandwich

Served on a roll with bacon, melted cheese, lettuce, tomato, onion and pasta salad.

~ Iceberg Ahead Salad

Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.

Appetizers

~ Caprese Skewers

Mozzarella, tomato, basil, EVOO and balsamic.

~ Charcuterie Board

Assortment of cheese, meats, berries and fruit. Served with crackers and honey.

~ Guacamole

 Freshly made guacamole served with chips and salsa.

~ Bacon Wrapped Scallops

Pan seared scallops wrapped in bacon served with an orange marmalade.

~ Pimento Cheese Bruschetta

Pimento and American cheese baked on a baguette topped with fresh herbs.

Dinner

~ Grilled Steak and Risotto

Marinated grilled steak served with a mushroom and cheese risotto accompanied by a grilled Caesar salad.

~ Pesto Pasta with Fresh Seafood

Catch of the day served over veggie pasta with a basil pesto sauce with garlic bread.

~ Pan Seared Stuffed Pork Chop

Stuffed with apples and assorted cheeses served with potatoes au gratin and creamed spinach.

~ Mongolian Fried Rice

Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice and zucchini.

~ All Italian Dinner

Homemade sauce and meatballs served over pasta with a spinach salad.

~ Chicken and Rice

Marinated grilled chicken served with an arugula, sun-dried tomato orzo.

~ Grilled Rack of Lamb

Frenched rack of lamb grilled with a rosemary herb crust, polenta and broccoli.

Dessert

~ Chocolate Soufflé’

Dark chocolate, orange and Grand Marnier. Served with fresh berries.

 ~ Banana Cream or Key Lime Pie

Freshly baked with a graham cracker crust and almond whipped cream topping.

~ Cinnamon Apple Tart

Marinated apples, phyllo dough, baked to perfection.

~ Gluten & Dairy Free Brownie Cake

Brown sugar, coconut oil, almond flour and dark chocolate.

STANDARD SHIPS BAR

Vodka:  Stolichnaya, Titos

Rum:  Cruzan Dark|Crusan Light|Cruzan Pineapple|Cruzan Coconut|Gooslings

Burbon:  Woodford

Gin:  Tanqueray

Scotch:  Dewars

Tequila:  Milagro Silver|Milagro Reposado|Don Julio Blanco

Red Wine:  Italian Mix:  Cabernet|Merlot|Pinot Noir|Melbec|Rosso Di Montepulciano|Chianti

White Wine:  Chardonnay (Butter/Oaky)|Pinot Grigio (Crisp)|Sauvignon Blanc (New Zealand style)

Rose:  French style-dry

Sparkling wine:  Prosecco

Welcoming CHampagne:  Veuve Clicquot

House beer:  Corona|Carib|Local IPA|Light beer per request

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.