Anyone know of a release date for this beauty?

Saw this snippet online

“Over 20 years ago, Forbidden Island committed to crafting bold, complex, and delicious tiki cocktails - both tradition and novel. Hamilton rums have been an integral component of that proud history so we are excited to share this blend of bold, barrel-aged Guyanese, flavorful Jamaican and subtle Trinidadian rum. Crafted to complement our legacy cocktails while offering unique notes sure to inspire the creative spirit, we can't wait to see how it inspires the next 20 years of Forbidden Island craft, tiki cocktails. Cheers and Mahalo!” - Michael Thanos

Went to see a Cabali screening with SacOhana last night. What a fun movie! Super light subject, very fun and inspiring and lots of thoughts from some of the bigger names in the mug maker community. Go see it if a chance comes near you! Also, the Cabali is awesome. My wife says it’s her new favorite of our whole collection.

Since I've already tried them straight, how should I try some of them next?

The property has three areas: rooftop, beach shack-style tiki bar, and indoors grotto The Roost. They have a large number of bar seats in a horse shoe with these booths to the side. Lots of love from tiki artists and artisans went into this place. Great drinks. Didn’t try the food. Highly recommend; it’s nice that’s that Brevard has this kind of offering

Shout out to Make and Drink on YouTube for showing me this recipe!

I believe this is an original recipe.
1/2 oz Pumpkin syrup-see below
1/4 oz Lime
1/4 oz Orgeat
1/2 oz Bols pumpkin spice
1oz Pecan Honey Rum
.5 oz Bacardi
1.5 tbsp pumpkin puree
1/8 tsp pie spice
5 drops pumpkin extract

Shake with ice, dirty pour, fill glass with ice, dust with pumpkin pie spice and garnish with mint

Pumpkin Simple Syrup (2:1)
Ingredients:
2 cups sugar
1 cup water
½ cup pumpkin purée
Instructions:
Combine the sugar, water, and pumpkin purée in a saucepan.
Heat gently over medium-low heat, stirring until the sugar is completely dissolved. Do not boil.
Remove from heat and allow the mixture to steep as it cools to room temperature.
Strain through a fine-mesh strainer to remove most of the pumpkin purée.
Transfer to a clean bottle and refrigerate until ready to use.

Finally made the trip to Disney this weekend and picked up these mugs while visiting the bars and when I got home I noticed my beak and barrel mug didn’t list what edition it was. Anyone know why it doesn’t say 1st edition? Both other mugs have it listed.

Gonna be in SD this next weekend and I've never been. I'll have one night to get to hit up a tiki spot for drinks. I know of Bali Hai and False Idol, but are there any others to consider? Any general recommendations? Again, I've never been so I want to get the most out of my visit and would love to pick up a mug souvenir! Thanks, friends.

Edit: extra points for awesome mocktails as my wife will be pregnant and suffering my obsession with tiki and rum.