Ed Hamilton & Co.

LIQUID ZEN

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2022

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Cabin Version:
3 Queen Staterooms and bunk available for guests.
Crew takes queen stateroom

Sample Menu

Chef Casey’s Sample Menu

Breakfast

served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos

Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg

Brioche French Toast with fresh berries and maple syrup served with bacon

Blueberry Pancakes topped with banana and coconut flakes served with sausage patties

Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast

Avocado Toast served with poached egg and burst mini heirloom tomatoes

Artichoke, Leek and Bacon Quiche with greens

Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.

Pastries

Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins Cinnamon Rolls
Scones
Cheese Danish

Lunch
served with chilled water, soda, beer or wine of your choice

Seared Tuna Linguini, homemade pesto, green olives

Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad

Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese

Crab Cakes with a homemade remoulade and passionfruit slaw

Spicy Salmon Sushi Stacks served with edamame and wonton crisps

Shrimp Fried Rice Pineapple Boats

Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole

Happy Hour
served with cocktail of the day

Thai Vegetarian Spring Rolls with sweet chili dipping sauce

Crab & Avocado Filo Baskets

Stuffed Mushrooms

Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro

Crispy Salted Tostones with a green goddess dipping sauce

Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments

Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

Dinner
served with chilled water, soda, beer or wine of your choice

Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar

Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns

Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus

Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate

Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter

Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice

Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro

Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad

Dessert

Crème Brulee

Luxury Chocolate Tart with black peppercorn ice cream

Key Lime Pie with fresh whipped cream

Honey Panna Cotta with tropical fruit salad

Caribbean Rum Cake

White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow

Passionfruit and Mango Eaton Mess

Additional Rate Information

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.

*6 Night Minimum*
Boat Requires 48hr Turns

5 Cabin Version:
3 Queen Staterooms and bunk stateroom available for guests.
Crew takes queen stateroom. Crew will move to bunk room for additional cost.

HOLIDAYS:
2021
Christmas Flat Rate $33,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $37,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022
Christmas Flat Rate $33,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $37,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Captain Only Rates: Rate $18,000 plus all expenses
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged

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 7 Guests 8 Guests
Winter 2021 to 2022 Inclusive $23,500 $24,250 $25,000 $25,750 $26,500 $27,250 $28,000
Summer 2022 Inclusive $23,500 $24,250 $25,000 $25,750 $26,500 $27,250 $28,000
Winter 2022 to 2023 Inclusive $23,500 $24,250 $25,000 $25,750 $26,500 $27,250 $28,000
Summer 2023 Inclusive $23,500 $24,250 $25,000 $25,750 $26,500 $27,250 $28,000

Additional Rate Information

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
Please inquire about rates and customary fees.

*6 Night Minimum*
Boat Requires 48hr Turns

5 Cabin Version:
3 Queen Staterooms and bunk stateroom available for guests.
Crew takes queen stateroom. Crew will move to bunk room for additional cost.

HOLIDAYS:
2021
Christmas Flat Rate $33,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2021
New Years Flat Rate $37,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2021
2022
Christmas Flat Rate $33,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $37,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: Discount Applied First
$250 off for each child age 15 and under.
***Does not combine with half board options***
***Age is based on the charter date NOT the date of booking***
***Max discount – 4 children***

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

SLEEP ABOARD:
$1,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

Captain Only Rates: Rate $18,000 plus all expenses
Includes: Captain, Linens/towels, Dishes, Flatware, Cooking Utensils/Cookware, Toys

Not Included: Fuel, Water, Customs/Immigrations, Food/Liquor/Ice, Mooring/Dock Fees, *Diving, Gratuity

*Diving can be arranged
Provisioning services can be arranged

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

We are a Captain/Chef duo from the US who are coming off our third season working as a team in both the Mediterranean and the Virgin Islands. We met in the summer 2019 in Croatia and then moved to the Virgin Islands for the 2019-2021 seasons. Here is a little bit about each of us!

Captain Michael Wilson

QUALIFICATIONS
-RYA Yachtmaster Coastal (BOSS Sailing, Hamble, UK Apr ‘19)
-Quarterdeck Academy (Split, HR May ‘19)
-AEC 1 & 2 (Bluewater Yachting, Palma Oct’19, MPT, FL Oct’20)
-STCW (Maritime Safety Academy, FL Oct’19)
-USCG 100T Masters License
-Divemaster (Blue Magic Scuba, Cozumel Oct’20)
-200 Hour Certified Yoga Teacher

Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Masters of Accounting and Bachelors in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and got his Divemaster last offseason in Cozumel and plans to get his Instructor in Honduras this offseason!
When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find! Michael has his RYA 200hr Yoga Certification and is happy to add Yoga and Meditation to the charter experience.

Chef Casey Strickland

QUALIFICATIONS
-STCW 10
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-Ashburton Culinary Academy Yacht Chef Certificate

Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm” and caught the travel bug – bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean . Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!

While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.

Crew fully vaccinated

Title Name Nation Born Languages
Captain Michael Wilson US 0
Crew Casey Strickland US

Chef Casey

Captain Michael

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 52
Pax 8
Cabins 4
Year Built 2022
Cruise Speed 8
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 14'
Dinghy Hp 40hp
Jet Skis No
Wave Run No
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
1 Man Kayak Yes
Float Mats Yes
Games Beach Yes
Dive Costs 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $25 per dive per person.

Online course required before charter commences.

DSD Course $150 - Dive Instructor Required
Open water Referral $350 - Dive Instructor Required

Other Specs

size Feet 52.00 Ft
Draft 5
Queen 4
Twin Cabins 1
Pref Pickup USVI, Red Hook
Turn Around 48hr.
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Cloud
Sun Awning Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines YANMAR 80HPONAN 21.5KW
Inverter Inverter System
Water Capacity unlimited
Dinghy Pax 8
Sea Bob No
Sea Scooter No
Fish Permit Fishing USVI only
Swim Platform Yes
Boarding Ladder aft scoop
Num Fish Rods 2
Under Water Cam Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Water Purifier on Board, with water being produced by the vessel.
Scuba Onboard Onboard
Compressor Not Onboard
Num Dive Tanks 8
Num B C S 6
Num Regs 6
Num Weights 6
Num Divers 8
Num Dives 6
Num Dive Lights 2
Other Entertain Complementary USVI and BVI map to track your charter
Communicate Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.
Showers 5
Wash Basins 5
Ac Night Yes
Ac Sur Charge no
Other Toys Currently outfitting the Liquid Zen
If possible, additional toys upon request

5 Cabin Version:
3 Queen Staterooms and bunk available for guests.
Crew takes queen stateroom

Chef Casey’s Sample Menu

Breakfast

served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos

Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg

Brioche French Toast with fresh berries and maple syrup served with bacon

Blueberry Pancakes topped with banana and coconut flakes served with sausage patties

Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast

Avocado Toast served with poached egg and burst mini heirloom tomatoes

Artichoke, Leek and Bacon Quiche with greens

Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.

Pastries

Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins Cinnamon Rolls
Scones
Cheese Danish

Lunch
served with chilled water, soda, beer or wine of your choice

Seared Tuna Linguini, homemade pesto, green olives

Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad

Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese

Crab Cakes with a homemade remoulade and passionfruit slaw

Spicy Salmon Sushi Stacks served with edamame and wonton crisps

Shrimp Fried Rice Pineapple Boats

Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole

Happy Hour
served with cocktail of the day

Thai Vegetarian Spring Rolls with sweet chili dipping sauce

Crab & Avocado Filo Baskets

Stuffed Mushrooms

Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro

Crispy Salted Tostones with a green goddess dipping sauce

Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments

Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts

Dinner
served with chilled water, soda, beer or wine of your choice

Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar

Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns

Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus

Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate

Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter

Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice

Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro

Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad

Dessert

Crème Brulee

Luxury Chocolate Tart with black peppercorn ice cream

Key Lime Pie with fresh whipped cream

Honey Panna Cotta with tropical fruit salad

Caribbean Rum Cake

White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow

Passionfruit and Mango Eaton Mess

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.