In a universe where you can travel at lightspeed, the rules of time don’t apply. At least that’s one of the excuses I had for drinking a Dagobah Slug Slinger at Oga’s Cantina at 10:40 am on a Tuesday.
The other excuse is that it was the only time we could get a reservation for seven people at the popular bar in Star Wars: Galaxy’s Edge at Disneyland.
Honestly, I would have been happy to be there the minute we entered the park at 9:00 am—I couldn’t sprint fast enough to Batuu, the land that Disney created specifically for Galaxy’s Edge.
It was just as thrilling as seeing Epcot for the first time as a nerdy little 5-year-old, but this time, with a whole lot of pop culture sentimentality.
The Mos Eisley cantina scene is one of my favorite Star Wars moments in the entire epic series, so I couldn’t wait to kick back and grab a drink with some rebel scum. (I say that with love, friends! You get it.)
There’s a two-drink maximum at Oga’s, and the bar is always packed, so it’s best to put in your second drink order while you’re still enjoying your first.
We tried a little of everything on the menu, but the Dagobah Slug Slinger was my favorite of the boozy options.
This is my own version of the Dagobah Slug Slinger, not the official recipe. The original Disney drink has prominent notes of herbs and bitters in its citrusy blend—I would call it kind of a medicinal margarita, but in a good way!
It’s a perfect choice for those of us who aren’t always into sweet cocktails.
And while I can’t go back and taste it again right now, I can use my memory of the drink to make my homage exactly how I like it.
That means playing up the grapefruit and ginger elements to make it more of a Dagobah Paloma, if you will.
The syrup makes enough for at least 6 rounds of cocktails, and as all simple syrups do, it will keep in the refrigerator for quite some time.
Use it in your own house margaritas or palomas, or just as a mixer with soda water. Again, like all infused simple syrups, it’s versatile and will liven up lots of beverages.
Even if you’re not training to be a Jedi with a tiny laughing Yoda balancing on your back, you’ll feel the Force with this drink!
- 1 cup granulated sugar
- 1 cup water
- 2 ounces (57 grams) fresh ginger, peeled and roughly chopped
- zest from half a grapefruit
- 2 3-inch long sprigs of fresh rosemary
- 6 tablespoons (3 fluid ounces) reposado tequila (Oga's uses Herradura Reposado)
- 1 cup (8 fluid ounces) freshly squeezed and strained grapefruit juice
- 1/4 cup (2 fluid ounces) Dagobah syrup
- 1/4 cup (2 fluid ounces) freshly squeezed and strained orange juice
- 1 1/2 teaspoons (a scant 1/2 fluid ounce) freshly squeezed and strained lime juice
- 1 1/2 teaspoons (a scant 1/2 fluid ounce) blue curacao
- 1 teaspoon citrus bitters
- 2 sprigs rosemary for garnish
Make the Dagobah syrup:
- Add the sugar and water to a small saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar.
- Stir in the ginger and simmer for 5 minutes.
- Remove from the heat and stir in the grapefruit and rosemary.
- Cover and let steep for 1-2 hours.
- Strain into a lidded container. Syrup will keep in the refrigerator for up to 1 month.
Make the cocktails:
- Fill 2 cocktail glasses with ice.
- Fill a small pitcher with ice and add all ingredients. Stir to combine.
- Strain and divide between the two glasses.
- Garnish each with a rosemary sprig. If desired, singe the tip of the rosemary with an Aim Flame just before serving to release its essential oils and make it even more aromatic.
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