Yacht Life Vodka

A Taste of the Good Life

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Yacht Life

Yacht Life

Yacht Life

our story

Imagine sitting at a bar on a rooftop in St Barts overlooking a marina filled with superyachts. As you swivel on your bar stool, you take in the sights. The yacht captain toasting his crew for another job well done. A yacht owner emerging onto the sundeck with a martini in hand to watch the waterways and catch the sunset. A seasoned couple at the bar toasting their anniversary, enjoying a milestone occasion with classic martinis and a group of chic partygoers beginning the evening with trendy cocktails and shots before hitting the clubs. The one thing they all have in common? They’re drinking Yacht Life Vodka. You turn to the bartender and say, “I’ll have a Yachtini please”, and you think to yourself – THIS is a taste of the good life…

The Yachtini

Cocktail Recipes


Sundeck Martini

Starboard Martini

Tropical Storm #2

Vodka Martini



Vodka Mule

Bloody Mary


From the Galley


Sautéed Cherries with Vanilla Bean
  • 3 tablespoons Yacht Life Vodka
  • 1/2 vanilla bean
  • 1 pound (3 cups) ripe cherries
  • 2 tablespoons sugar
  • Pinch of salt
  • Fresh lemon juice, to taste
Steps to make it
  1. Split the piece of vanilla bean in half horizontally.
  2. Pit and halve the cherries. Toss them in a bowl with the vodka, sugar, vanilla bean pieces and salt. Let stand for 5 minutes to dissolve  the sugar.
  3. Heat a wide, non-stick skillet over medium-high heat. Add the  cherries and their juices and cook, scrape the bottom of the pan often to prevent burning. In a couple of minutes you the juices will become a thick, sticky glaze.
  4. Scrape the glazed cherries into a bowl and taste, adding a few drops of lemon juice if necessary to brighten the flavor. Leave the vanilla bean pieces in the mixture and refrigerate.
  5. The mixture will last for a week in the refrigerator.
Tipsy Tomatoes
  • 1 cup good Yacht Life Vodka
  • 1 tablespoon freshly grated
  • horseradish
  • 1 3″ piece lemon peel
  • 1/8 teaspoon fresh cracked pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pint cherry tomatoes
Steps to make it
  1. 1 cup good Yacht Life Vodka
  2. 1 tablespoon freshly grated horseradish
  3. 1 3” piece lemon peel
  4. 1/8 teaspoon fresh cracked pepper
  5. 1/2 teaspoon cayenne pepper
  6. 1 pint cherry tomatoes
Oyster Shooters
  • 1 Cup of Yacht Life Vodka
  • ½ cup cocktail sauce
  • ¼ cup fresh lemon juice
  • ⅛ tsp. Ground black pepper
  • Hot sauce to taste
  • 8 small Oysters
  • Celery salt to taste
  • 2 tsp. Refrigerated horseradish
  • Chopped fresh parsley and lemon wedges for garnish
  • *Makes 8 shooters
Steps to make it
  1. Stir Yacht Life Vodka, cocktail sauce, lemon juice, pepper and hot sauce together.
  2. Rim 8 shot glasses with celery salt
  3. Place 1 oyster in each shot glass. Evenly pour the cocktail mix over the oysters.
  4. Top with horseradish, parsley and garnish with lemon wedges
  5. Shoot and enjoy!
Traditional Vodka Sauce

  • ½ cup Yacht Life Vodka
  • 1 medium onion, minced
  • 1 carrot carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 2 (14-ounce) cans good-quality chopped tomatoes
  • 8 leaves fresh basil, torn into small pieces
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
Steps to make it
Steps To Make It:

  1. Gather all ingredients
  2. Add the olive oil to a saute pan over medium heat. Once it is hot, add the onion, carrot, celery, and garlic and stir together. Let the vegetables cook until softened, around 7 minutes.
  3. Tear the basil leaves and add them to the pot.
  4. Add in the chopped tomatoes and stir all.
  5. Simmer the sauce for about 1 hour until it is reduced and thickened. Keep an eye on the sauce, stirring from time to time.
  6. Lightly blend the sauce with an immersion blender or a couple of pulses in a food processor, but do not make the sauce too smooth – you will want to keep a little texture in it.
  7. Add the salt, butter, and cream and stir thoroughly. Finally, add the vodka and stir well.
  8. The sauce will go from red to orange, but do not worry this is how it should be.
  9. Enjoy!
Vodka Lemon Chicken
  • 1 lemon, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 eggs
  • 2 tablespoons milk
  • 1⁄2 cup flour
  • 4 boneless skinless chicken breasts, rinsed and patted dry
  • 4 tablespoons Yacht Life Vodka
  • 5 tablespoons unsalted butter
  • 4 tablespoons fresh lemon juice
  • 1⁄2 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 4 tablespoons capers
  • salt
  • black pepper
Steps to make it
  1. Slice the lemon thinly.
  2. Heat a saute pan over high heat.
  3. Char the lemon slices on both sides and set aside.
  4. Return the pan to medium heat and add oil.
  5. Whisk eggs and milk in a shallow bowl.
  6. Add the flour to another shallow bowl.
  7. Dredge the chicken breast in the flour and then the egg mixture. Place immediately in the pan.
  8. Repeat with all of the remaining chicken. Saute until all of the chicken is cooked through and set the chicken aside.
  9. Deglaze the pan with the vodka and scrape the flavorful bits at the bottom of the pan with a wooden spoon.
  10. Add butter, lemon juice, parsley, basil, capers, salt and pepper.
  11. Cook until the mixture reduces by about a quarter.
  12. Return the chicken and grilled lemon slices to the pan and toss.
  13. Plate the chicken, top with the sauce and enjoy!
Vodka Lemon Chicken
  • 3 cups Yacht Life Vodka
  • 5 ounces semisweet chocolate, broken into smaller blocks or chopped
  • 5 ounces milk chocolate, broken into smaller blocks or chopped
  • 2 pounds strawberries with stems, (1 kg | about 20 strawberries)
  •  2 oz optional white chocolate, nuts, coconut, or other edibles for decoration
Steps to make it
  1. Line a sheet pan with parchment or wax paper. Set aside.
  2. Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows.
  3. Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well).
  4. In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.
  5. Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes.
  6. Decorate with white chocolate, crushed nuts, coconut flakes, chocolate sprinkles and other edible decor of choice