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 that the flat summit was a lagoon surrounded by a coral reef, and the volcanic basement forms an uplift in the central section of the flat summit. Volcanic cones form swells on the western part of the summit plateau of Ita Mai Tai, and structures such as domes, ridges, scarps, steps and terraces are dispersed all over the seamount. The seamount is about high and reaches a depth of below sea level. On the seafloor, it occupies a surface of , making it much larger than other Pacific seamounts, and is surrounded by a shallow moat on the northern and