Over at Electric Mud BBQ — Parkdale’s latest hotspot — things are both louder and messier than at the original Electric. The sibling resto serves up its take on grub from the southern states: shrimp ‘n’ grits, fried chicken and pork ribs smothered in peanut-studded Thai barbecue sauce. Dirty rock ‘n’ roll plays overhead while patrons lick their fingers clean.
Plucked from the cocktail menu, the so-called Kentucky Boilermaker ($8) is a frothy blend of bourbon, cinnamon simple syrup, lime juice and agua loca. While this version of “crazy water” is in fact the house lager, we like to pretend that it’s the real deal: a trashy bathtub blend of spirits. It only seems right for the atmosphere.
Electric Mud BBQ, 5 Brock St., 416-516-8286
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