*Price range is subject to change. Please Contact Us for pricing for various party sizes, number of nights and the premium weeks of Christmas & New Years. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees.
Hailing from the Grand Strand of Myrtle Beach, South Carolina, John is a true southern gentleman. Working on boats and around marinas since a teenager, John has had a long-lasting relationship with the sea. He graduated from the College of Charleston in Charleston, SC and he has been pursuing a career on the water ever since. He has been the mate/engineer aboard a busy 95ft charter motor yacht in the Bahamas and entertained guests from all over the globe. In addition to being a fully competent waterman above the surface, John’s passion for diving led him to earn a PADI Divemaster.
Alyse is a born and raised Floridian, growing up in the small town of Sebring. She has always enjoyed traveling and hiking, and she realized her passion for the natural world by earning a degree in Environmental Sciences at the University of Miami. After graduating, Alyse found herself drawn to the hospitality industry and spent years crafting cocktails and serving smiles on South Beach. She soon discovered that her superior service skills and outdoorsy spirit were a perfect fit for the yachting industry. For the past few years, she has worked as a full time stewardess/mate/cook. She has a passion for cooking delicious, nourishing food that gives people the energy to seize the day. Alyse loves being on the water as much as possible...read more
John and Alyse are ready to continue the Sweetest Thing tradition of spoiling their guests! Their yachting background is well-geared towards providing great service, fun companionship and an unmatched attention to detail which ensures that guests will be in good hands. Their love for the outdoors and related activities ensures that there is lots of FUN to be had by guests of all ages! Spending a week on the water with these two is sure to be the Sweetest Thing!
Availability calendar for Cool Breeze:
Listed below are any confirmed reservations or unavailability, as well as current holds / options. Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48
Upcoming 12 Months Reservation Calendar:
Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Reservation Calendar with Port Locations:
7-night Charter Rates by Group Size
Guests:
2 guests
3 guests
4 guests
5 guests
6 guests
7 guests
Winter 2019 to 2020
$22,000
$23,000
$24,000
$25,000
$26,000
$27,000
Summer 2020
$22,000
$23,000
$24,000
$25,000
$26,000
$27,000
Winter 2020 to 2021
$22,000
$23,000
$24,000
$25,000
$26,000
$27,000
Summer 2021
$22,000
$23,000
$24,000
$25,000
$26,000
$27,000
*Price range is subject to change. Please Contact Us for pricing for various party sizes, number of nights and the premium weeks of Christmas & New Years. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees.
Contact us for rates and current availability or to book a charter aboard Cool Breeze!
Full Specifications for Cool Breeze
Length
65ft
Beam
21
Draft
5
Designer
Johnson
Launched
1995 (Refit 2018)
Guests
Up to 7
Children Allowed
Yes (Min. age: Water safe)
Air Conditioning
Full
Flag
USA
Max. Speed
20
Dinghy/Tender
13' AB
(502HP)
Dingy Max. Passengers
8
Guest Cabins
3
Guest Cabin Configuration
2 King, 1 Triple Twin en-suite cabins with A/C
Guest Electric Heads
4
Accommodation Description:
Aft master king walk-around berth, private ensuite bath with electric toilet and stall shower.
Forward VIP king walk-around cabin, private ensuite bath with electric toilet and stall shower.
Midship cabin with 3 twin berths, 2 lower full size and 1 upper which is for a child or luggage. Cabin has private ensuite bath with electric toilet and stall shower.
Yacht has an electric passerelle for easy access from the dock. This passerelle also is used as a diving board for guests.
3 dives per week included for certified divers, additional dives $25pp per dive.
Scuba License
-
Air Compressor
Not Onboard
Stereo System
Yes
iPod Hookup
Yes
Satellite TV
No
DVD Player
Yes (4,000 DVDs)
Board Games
Yes
Books
Yes
Captain Nationality
USA
Captain License
USCG 200 Ton MASTER
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Kosher Available
Inq
Sample Menu
Breakfasts
Mexican frittata. With tomato, pepper, and avocado, served with fruit. Nuts-and-seeds banana bread. Served with bacon and fruit.
Coconut flour pancakes. Fluffy stacks topped with warm blueberry sauce, served with sausage. Chocolate zucchini breakfast muffins. Served with bacon and fruit.
Eggs benedict. Served over turkey bacon and English muffin or greens, with fruit.
Sweet potato home fries. Topped with a fried egg, served with sausage and fruit. Broccoli and sausage frittata. Served with fruit.
Lunches
Blackened fish tacos. With cilantro mango salsa, served with coleslaw
Pizza any way. Homemade pizza crust* with your choice of toppings. Served with Caesar salad. Buffalo curry soup. Packed with veggies and ground buffalo meat. Served with fresh cornbread. Chicken kebabs. Colorful skewers served on a bed of greens and fiesta rice.
Ceviche bowl. White fish marinated in citrus, mixed with crunchy veggies, served with tortilla chips. Turkey empanadas. Ground turkey baked or fried inside a doughy shell, served with broccoli cheddar soup. Herb-roasted chicken. Served beside a hearts of palm arugula salad with lemony dressing and a baguette.
Chickpea fritters. Crispy bites made with garbanzo flour, with mint sauce and ricotta dip options. Shrimp canapé. Grilled shrimp served on cucumber slices, with a chili lime cream.
Spring rolls. Crunchy vegetables wrapped in a crispy shell,* with a sweet and sour sauce for dipping. Nachos tostones. Twice-fried plantains topped with bacon, avocado, and sour cream Brussels sprouts dippers. Crunchy roasted veggies with a chipotle lime aioli for dipping. Bacon-wrapped scallops & dates. Served with an orange-ginger sauce.
Dinners
Sesame-crusted tuna steak. Served with ginger-braised bok choy and roasted squash slices.
White fish in a creamy béarnaise sauce. Served with roasted broccolini and herbed quinoa. Orange rosemary glazed salmon. Served with whipped celery root and roasted asparagus.
Buttery broiled lobster. Served with herbed cauliflower risotto and roasted zucchini spears. Handmade lamb ravioli*. Stuffed with lamb and spinach, tossed in a sage butter sauce.
Mustard and beer-braised pork tenderloin. Served with dill-roasted carrots, mashed turnips, and cornbread. Peppercorn-crusted sirloin steak. Roasted cabbage wedge drizzled with Dijon butter sauce, sweet potato fries.
Desserts
Coconut crème caramel. Custard lined with caramelized coconut sugar. Mint chocolate mousse tart. Cold and creamy.
Crepes. Warm crepes filled with fruit, topped with cream. Flourless chocolate cake. Dense and decadent.
Peach parfait. Layered with creme anglaise and cookie crumbles. Chocolate chip cookies made-from-scratch.
Carrot cake. A sweet, raw treat, covered with cashew cream icing
Disclaimer: While we make every effort to ensure that the information for Cool Breeze is current, we cannot guarantee that the details listed are 100% up to date. Please contact us and we will happily verify any details for you. Your privacy is important to us, view our Privacy Policy
Available onboard (see Specs tab)
