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 deep southern seamount is also known as Gelendzhik Seamount after a research ship of the same name and forms a volcano-tectonic massif with Ita Mai Tai; thus it consists of two separate volcanoes. The seamount lies on the eastern margin of the Mariana Basin. The lack of magnetic lineations on the seafloor surrounding Ita Mai Tai makes it difficult to tell how old the ocean crust is. However, during the Aptian neighbouring volcanic islands deposited volcanic rocks on the seafloor and the crust is now considered to be of Jurassic age. The Ogasawara Fracture Zone passes just north of Ita