Mai Tai is usually spelled as two words, sometimes hyphenated or capitalized. Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao). Variants may include orange and grapefruit juices, bitters, grenadine, falernum, and so on. Various books from Victor Bergeron described using rum from Jamaica as well as from Martinique, which in modern usage is a Rhum Agricole. As noted in Smuggler's Cove from Martin Cate and Rebecca Cate, the Martinique rums used by Bergeron in the 1950s were most certainly not agricole rums. The Mai Tai became
Ita Mai Tai the Cretaceous. Radiometric dating has yielded ages of about 118-120 million years ago. At least during the Paleocene, Ita Mai Tai emerged above sea level. From the Aptian to the Miocene, carbonates were deposited on the seamount and reached an eventual thickness of about . Additionally, the seamount has subsided by about , albeit with time periods where this subsidence was interrupted by the growth of coral reefs. Most of the subsidence occurred during the Oligocene when sedimentation rates were depressed, but the carbonate platform drowned no later than the Eocene, with oolithes forming underwater. During three different episodes in