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 sometimes reach thicknesses of over , with geochemical differences between the various sectors of the seamount. These ferromanganese crusts have aroused scientific interest in the seamount. Some evidence of hydrothermal alteration has been found in the form of barite deposits within the ferromanganese crusts. Ita Mai Tai erupted first during the Albian and Aptian periods. Another episode of volcanic activity may constitute late stage volcanism; it might be represented by Campanian volcaniclastic rocks, an Eocene dome and Pliocene cones on Gelendzhik seamount. such late volcanism has been observed in other neighbouring seamounts as well. An uplift episode took place during