Power Yacht Cool Breeze

65ft · 7 guests · St Thomas, US Virgin Islands

Interested in Cool Breeze? Contact Us Today

7-Night Charter Rates

From $22,000 (2 passengers 7 nights)
To $27,000 (7 passengers 7 nights)*

*Price range is subject to change. Please Contact Us for pricing for various party sizes, number of nights and seasons. 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.

Yacht Details
Guests	Up to 7
Guest Cabins	3
Length	65ft
Guest Cabin Configuration	2 King, 1 Triple Twin en-suite cabins with A/C
Designer	Johnson
Launched	1995 (Refit 2018)
Children Allowed	Yes
Home Port	Red Hook, St Thomas, US Virgin Islands
Scuba	Available onboard
Winter Cruising Area	Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Cruising Area	Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

WiFi Internet: Available on board
Air Conditioning: Full
Salon Stereo
Salon TV
Deck Shower
BBQ
Hair Dryer
Board Games
Sun Awning
Ice Maker
Kosher menu available

Water Toys

2-Man Kayak
Floating Mats
Snorkel Gear
Tube
Fishing Gear
Dinghy: 13' AB
Dinghy Outboard HP: 50 HP EVINRUDE 2 STROKE

SCUBA Details

Scuba Terms: 3 dives per week included for certified divers, additional dives $25pp per dive.
Scuba Available Onboard: Yes
Dive Tanks: 7
Captain's Scuba License: Instructor
Dive Regs: 7

Meet the Crew

John & Alyse

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.

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!

Weekly Charter Rates by Group Size

Passengers:	2	3	4	5	6	7
Winter 2018 to 2019	22,000	23,000	24,000	25,000	26,000	27,000
Summer 2019	22,000	23,000	24,000	25,000	26,000	27,000
Winter 2019 to 2020	22,000	23,000	24,000	25,000	26,000	27,000

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.

Upcoming 12 Months Reservation Calendar:

Available:

Available weekend day:

Hold/Option:

Booked:

Unavailable:

Caribbean off season:

Jul 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Aug 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Sep 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30
Oct 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Nov 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30
Dec 2018	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Jan 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Feb 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28
Mar 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Apr 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30
May 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Jun 2019	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30

Reservation Calendar with Port Locations:

Unavailable: Tuesday, 31 July 2018 to Wednesday, 31 October 2018: Unavailable: Unavailable to Unavailable

Boat Show: Thursday, 8 November 2018 to Tuesday, 13 November 2018: Boat Show: Yacht Haven Grand to Yacht Haven Grand

On Hold: Tuesday, 20 November 2018 to Sunday, 25 November 2018: Hold: Red Hook to Red Hook

Booked: Friday, 21 December 2018 to Friday, 28 December 2018: Booked: Red Hook to Red Hook

On Hold: Saturday, 29 December 2018 to Sunday, 6 January 2019: Hold: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*

Booked: Saturday, 12 January 2019 to Sunday, 20 January 2019: Booked: Red Hook to Red Hook

Unavailable: Sunday, 17 March 2019 to Friday, 22 March 2019: Unavailable: Owner Use to Owner Use

Unavailable: Thursday, 25 April 2019 to Sunday, 28 April 2019: Unavailable: Owner Use to Owner Use

Hours required between charters: 48

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.

Canapés

Antipasto. Meats, cheeses, sliced fruit, nut butters.

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

Reviews for John & Alyse aboard previous yachts:

John & Alyse were wonderful! I don’t think either of them sat down, ate or slept while we were on board. They were either busy preparing meals, sailing, taking us out on excursions or cleaning up from the assortment of activities that took place.

The accommodations were very nice - comfortable and clean. it was always a treat to come down after breakfast to a made-up bed and usually to finding our items hung out to dry folded for us on the kitchen table.

The itinerary was great and we got a good amount of time spent sailing and doing land excursions.

Kimberly M, aboard Catamaran Sweetest Thing April 2018 sailing the Virgin Islands

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