Dagobah Slug Syrup was a type of syrup designed to replicate the sticky secretions produced by swamp slugs, a species that is native to the swamp planet of Dagobah. These slugs secreted a sugary slime that also contained subtle notes from the fragrant herbs they had digested. Mixologists and cooks greatly valued it, notably Artiodac chef Strono Tuggs, who considered it "unusually saccharine" and used it on desserts or in beverages.
Tuggs created a version of the slug secretion using common everyday herbs, sugar, and water, resulting in a clear, sweet, and herbaceous liquid. This served as a syrup substitute when the authentic slug secretions were scarce. In 34 ABY, Tuggs wrote The Official Black Spire Outpost Cookbook, which featured his Dagobah Slug Syrup recipe along with recipes for two cocktails that used it as a sweetener: the Photon Fizzle and Dagobah Slug Slinger.
The Dagobah Slug Syrup concept was first presented in the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Marc Sumerak and Chelsea Monroe-Cassel. The recipe, in the out-of-universe context, calls for sugar, water, fresh ginger, and a sprig of rosemary. After the syrup has absorbed the flavors, the rosemary and ginger are removed.
In the Dagobah Slug Slinger cocktail, the syrup sweetens the drink's other components, and it is decorated with a rosemary sprig. The Photon Fizzle uses Dagobah Slug Syrup and food coloring gel to give boba pearls a green tint.