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 seamount subsided and lies now at depth below sea level. Ferromanganese crusts as well as pelagic oozes were deposited on the submerged rocks. The name "Ita Mai Tai" comes from the Tahitian language and means "no damn good". The name was coined by Bruce C. Heezen and is probably a reference to unsuccessful attempts to obtain drill cores during the early research history of the seamount. The seamount has also been named OSM1 and Ita Matai. The Deep Sea Drilling Project drill cores 202, 201 and 200 were taken at Ita Mai Tai, a drill site selection that was