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 gravelstone and coquina. In drill cores of the summit region the limestone reaches a thickness of and the mud of ; the mud formed in lagoonal settings. Terrigenous rocks have also been encountered within the limestones. Guyots such as Ita Mai Tai often accumulate ferromanganese crusts. These are generated by the oxidative precipitation of manganese salts which also include iron and absorb trace elements such as cobalt, copper, molybdenum, nickel, platin, rare earth elements and zinc from the water through as-yet unknown processes. In the case of Ita Mai Tai these crusts have been found all over the seamount and