Ed Hamilton & Co.

RIPPLE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.

Sample Menu

Shawna’s Sample Menu:

Breakfast:

Breakfast Burrito Filled with Scrambled Eggs, Scallions, Bell pepper, Bacon and Cheese.

Egg Benedict, English muffin, Toasted, and Topped with Canadian Bacon, Poached Eggs, and Classic French Hollandaise Sauce.

A full North American breakfast with Eggs, Bacon or Sausages, Hash browns, and Toast

Southern Buttermilk Biscuits topped with Old Fashioned Sausage Gravy.
Banana Bread French, dipped in a french custard then pan seared to perfection. Topped with walnut maple syrup, whipped cream, and fresh berries.
Oats that have been soaked with your favorite choice of milk or cream, paired with your favorite fruit. This is totally customized to your liking.
Breakfast Biscuits filled with Cheese, Eggs, Bacon, and Sausage.

Lunch:

Ground pork egg roll with sautéed vegetables topped with green onions and crispy wonton strips

Pasta coated with a delicious creamy lemon sauce topped with your choice of protein

Street tacos,marinated ribeye steak with onion and cilantro side with Mexican street corn

Delicious Chicken Salad Sandwich  Packed with Grapes, Almonds, Celery, Dill and Boiled Egg.  Paired  with a side of  crisps.
Locally Caught Fish, Blackened and Served with Yellow Rice and Mango salsa.
Pulled Pork cooked to perfection and topped with BBQ sauce and served with a side of homemade cole slaw.
Korean Gimbap – Rice rolled up in seaweed that is filled with delicious filling of vegetables, and your choice of protein. Similar to sushi but all ingredients are cooked.

Appetizers

Grapes wrapped in honey cinnamon goat cheese covered in pecans on a bed of light olive oil dressed arugula

Mushrooms stuffed with cream cheese and Italian sausage topped with parmesan cheese

Bacon Wrapped Dates with blue cheese crumble

Shrimp Cocktail served cold with cocktail sauce
Teriyaki glaze pork belly served on  crispy rice
Deviled Eggs Topped with Fried Basil and Crispy Onions.
Phyllo Cups filled with Smoked Salmon, Cream Cheese and Dill and Topped with Capers.

Dinners

Pan seared Chicken coated with creamy spinach sauce side with oven roasted butter balsamic vinegar glazed brussel sprouts with crumble blue cheese

Galbi(short ribs) sweet but savory marinade, with white rice and lettuce for wrapping, paired with a sweet but also spicy pepper paste, served with a side of asian cole slaw(the pepper sauce with be on the side, it will be optional)

Bone In pork chop with garlic rosemary butter, pan seared and finished in the oven on a bed of sweet potatoe puree served with roasted lemon pepper asparagus and petite parmesan potatoes

Slow Cooked Southern Pot Roast Paired with Creamy Garlic Mashed Potatoes and Roasted Vegetables that homemade beef gravy.
Southern classic Shrimp and Grits with a twist. Blackened or lime chili cooked shrimp on a bed of cheesy buttery grits. A touch of sausgae for a nice surprise, topped with crispy fried beets and a balsamic glazed vinegar.
Chicken Teriyaki, tender stir fried chicken marinated with soy sauce, ginger, and sugar served on a bed of sticky white rice and broccoli topped with green onions.
Conchiglioni Pasta stuffed with ricotta cheese and spinach in a rich homemade red gravy with italian sausage paired with a grilled caesar salad.

Desserts

5 texture chocolate mousse with homemade strawberry sauce

Banana creme (cookie crumble hidden in the middle) with vanilla bean milk froth

Apple pie egg roll with crunchy vanilla ice cream

Red Wine Poached Pears  served with Creme Fraiche
Creme Brulee and Mixed Berries.
Carrot Cake and Homemade Cream Cheese Icing
Cheesecake served on a Graham Cracker Crust and Fruit Coulis

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee..

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $45,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $48,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

 

Additional Rate Information

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: St. Thomas, USVI.
Please inquire for additional location availability.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Winter 2024 to 2025 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2025 Inclusive $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee..

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: 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.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense.

HOLIDAY RATES:
XMAS: Flat rate $45,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $48,000. Must begin no sooner than Dec 28th.

CHILDREN’S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

 

Location Details

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: St. Thomas, USVI.
Please inquire for additional location availability.

NEW CREW for the 2023/24 season
Mark Russell
Shawna Taylor
Mollie Dreskin

Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore further afield, Mark embarked on a career as a professional dive guide and instructor working all over the world and clocking up thousands of dives culminating in a 4.5hr dive to 260’ on a rebreather to explore a war wreck in Vanuatu. This was while working on his first luxury motor yacht. He then stayed in this sector on and off for the next 17 years earning MCA Master 3000 and Y4 engineer licenses. One notable break from luxury yachts was his time spent with the race vessel ‘Earthrace’. The team circumnavigated the globe in 60 days in a 78’ motor yacht with 4 crew and still hold the World Record to this day! Mark loves exploring the Virgin Islands and all the fun, culture and nature it has to offer.

Our chef Shawna grew up in Oklahoma on a cattle ranch and began cooking at a very young age, taught by all the women in her life. She has a passion for creating delicious meals influenced by her Southern and South Korean background.

Growing up in a land locked state she never imagined herself working on the sea but with her adventurous soul she took on a new challenge and joined the yachting industry, from where she became a second stew and quickly worked up to being a chief stew and then a chef. Her true love and passion is cooking. She has this “overwhelming joy” when cooking meals and seeing the smiles that her guests faces when enjoying her food This has inspired her to be the best chef she can be in the yachting industry.
She too has fallen in love with life onboard and is magnetically attracted to the ocean and the sea.

Mollie is from just outside of San Francisco, California where she spent a lot of time outdoors growing up. Following a cold university degree in Syracuse, she decided to follow her heart to the islands and live the never ending summer. Mollie began working on sailing catamarans as an underwater photographer in Maui and quickly fell in love with sailing, deepening her passion for the ocean. In her free time you can usually find Mollie in the water; whether that be free diving, swimming or learning new water sports. She holds a Yachtmaster Offshore license and is training to become the captain of her own vessel one day.

This great trio look forward to welcoming you onboard Ripple this season and creating the best vacation memories for you, your friends and families.

Title Name Nation Born Languages
Captain Mark Russell USA 1976 EnglishFrenchKorean
Crew Shawna Taylor USA

Captain

Mark Russel

Chef

Shawna Taylor

Deckhand/Steward

Mollie Dreskin

Accomodation

Electric Heads 5

Amenities

Ac Full
Hair Dryer Yes
Generator 19kw and 10Kw
Water Maker 75gph/300L
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62 ft
Pax 8
Cabins 4
Refit 2023
Year Built 2016
Cruise Speed 8-10 Knots
Guest Smoke Transom steps
Guest Pet Yes
Children Allowed Yes
Min Child Age no

Leisure

Dinghy 15ft
Dinghy Hp 50
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle Yes
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Yacht offers onboard diving.

Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver

Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive
Wetsuits, if desired, need to be rented.
Dive Costs Non certified, Discover SCUBA Diving experience, 150 per person plus materials, 2 dives included
Advanced Open Water Course, 200 per person plus material, 5 dives included.
Open Water Diver Referral Course, 250 per person plus materials, includes 5 dives
PADI SCUBA diver course, 200 per person plus materials, includes 3 dives.
15 PADI Specialty Diver courses offered, 150 per person plus materials, includes 3 dives

Other Specs

Beam 32
Draft 5.2
Queen 4
Other Pickup Red Hook, STT
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd No
Num Cds Music
Board Games Yes
Num Books Yes
Cam Corder Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2 engines2 generators
Inverter 5000 and 2000 W
Voltages 220V and 110V
Water Capacity 264 gallons
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter Yes
Swim Platform Stern Scoops and platform
Boarding Ladder Stern Transom
Fish Gear Type Various
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other We won 1st place for the designer water competition at the VIPCA yacht show 2023 using our onboard water treatment system and soda stream unitsWe use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries.We provide filtered water to limit single use plastics.We provide re-usable water/beverage tumblers to limit plastic/disposable cup use.We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\We use re-usable grocery bags.We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint.We support 'Sailors for the Sea' initiatives.We provide information to our guests on the best practices for 'Traveling Green'Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.Maximize the use of sail power, to minimize engine emissions.We have a separate battery bank for the A/C (this means the generator does not have to run at night)
Scuba Onboard Onboard
License Info -
Compressor Onboard
Num Dive Tanks 9
Num B C S 12
Num Regs 9
Num Weights 9
Num Divers 8
Num Dives 3
Other Entertain 250000usd Refit Summer 2023, Rybovich Boat Yard West Palm Beach
Starlink internet
Sonos sound system throughout, 3 zones
Karaoke machine with 6.56 ft />4 hair driers
3 hair straigtheners
1 steam iron
shower gel, shampoo, conditioner, sun creams (reef friendly)
cabin and beach towels
Mid week linen change of cabins
Kite surfing
SCUBA diving
Beach set up with sun shade Shibumi and 8 deck chairs, cooler bags for drinks
Communicate •VHF
•Internet
•Cell Phone
Tp In Heads Yes
Sail Instruct Yes
Other Toys Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. He is a PADI MSDT instructor and can offer Discover SCUBA courses for uncertified divers and more advanced dive courses including 15 specialties for already certified divers. We carry 9 tanks and have a compressor onboard too.

Beach set up with sun shade Shibumi and 8 deck chairs, cooler bags for drinks
Kneeboard
Wakeboard
Tube
Floating mat
3 Stand-Up Paddle board
4 Fishing rods and tackle
Selection of snorkeling gear for all guests
Snuba - Third lung - onboard
Spearfishing equipment onboard (USVI only)
2 Bote floating chairs
Underwater lights

It has a retractable dinghy/swim platform

Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.

Shawna’s Sample Menu:

Breakfast:

Breakfast Burrito Filled with Scrambled Eggs, Scallions, Bell pepper, Bacon and Cheese.

Egg Benedict, English muffin, Toasted, and Topped with Canadian Bacon, Poached Eggs, and Classic French Hollandaise Sauce.

A full North American breakfast with Eggs, Bacon or Sausages, Hash browns, and Toast

Southern Buttermilk Biscuits topped with Old Fashioned Sausage Gravy.
Banana Bread French, dipped in a french custard then pan seared to perfection. Topped with walnut maple syrup, whipped cream, and fresh berries.
Oats that have been soaked with your favorite choice of milk or cream, paired with your favorite fruit. This is totally customized to your liking.
Breakfast Biscuits filled with Cheese, Eggs, Bacon, and Sausage.

Lunch:

Ground pork egg roll with sautéed vegetables topped with green onions and crispy wonton strips

Pasta coated with a delicious creamy lemon sauce topped with your choice of protein

Street tacos,marinated ribeye steak with onion and cilantro side with Mexican street corn

Delicious Chicken Salad Sandwich  Packed with Grapes, Almonds, Celery, Dill and Boiled Egg.  Paired  with a side of  crisps.
Locally Caught Fish, Blackened and Served with Yellow Rice and Mango salsa.
Pulled Pork cooked to perfection and topped with BBQ sauce and served with a side of homemade cole slaw.
Korean Gimbap – Rice rolled up in seaweed that is filled with delicious filling of vegetables, and your choice of protein. Similar to sushi but all ingredients are cooked.

Appetizers

Grapes wrapped in honey cinnamon goat cheese covered in pecans on a bed of light olive oil dressed arugula

Mushrooms stuffed with cream cheese and Italian sausage topped with parmesan cheese

Bacon Wrapped Dates with blue cheese crumble

Shrimp Cocktail served cold with cocktail sauce
Teriyaki glaze pork belly served on  crispy rice
Deviled Eggs Topped with Fried Basil and Crispy Onions.
Phyllo Cups filled with Smoked Salmon, Cream Cheese and Dill and Topped with Capers.

Dinners

Pan seared Chicken coated with creamy spinach sauce side with oven roasted butter balsamic vinegar glazed brussel sprouts with crumble blue cheese

Galbi(short ribs) sweet but savory marinade, with white rice and lettuce for wrapping, paired with a sweet but also spicy pepper paste, served with a side of asian cole slaw(the pepper sauce with be on the side, it will be optional)

Bone In pork chop with garlic rosemary butter, pan seared and finished in the oven on a bed of sweet potatoe puree served with roasted lemon pepper asparagus and petite parmesan potatoes

Slow Cooked Southern Pot Roast Paired with Creamy Garlic Mashed Potatoes and Roasted Vegetables that homemade beef gravy.
Southern classic Shrimp and Grits with a twist. Blackened or lime chili cooked shrimp on a bed of cheesy buttery grits. A touch of sausgae for a nice surprise, topped with crispy fried beets and a balsamic glazed vinegar.
Chicken Teriyaki, tender stir fried chicken marinated with soy sauce, ginger, and sugar served on a bed of sticky white rice and broccoli topped with green onions.
Conchiglioni Pasta stuffed with ricotta cheese and spinach in a rich homemade red gravy with italian sausage paired with a grilled caesar salad.

Desserts

5 texture chocolate mousse with homemade strawberry sauce

Banana creme (cookie crumble hidden in the middle) with vanilla bean milk froth

Apple pie egg roll with crunchy vanilla ice cream

Red Wine Poached Pears  served with Creme Fraiche
Creme Brulee and Mixed Berries.
Carrot Cake and Homemade Cream Cheese Icing
Cheesecake served on a Graham Cracker Crust and Fruit Coulis

Request Info

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.