Dickensian Punch Debuts at Edmund’s Oast This Weekend

ingratiating_manAfter I raved about Edmund’s Oast, Eater Charleston smirked that I was “perhaps the only restaurant reviewer to ever use the word ‘Dickensian’ in a food evaluation.”

Perhaps. But I’m not even the only one in town to use the word in a culinary context. Edmund’s Oast (who else?) is scheduled to put a cocktail called “Dickensian Punch” on tap today.

While I wish I could take credit for inspiring the drink, the nomenclature has nothing to do with me: According to beverage manager Cameron Read, the name was chosen long before my review was published. And the original recipe is older still: “(It) was actually written down by Charles Dickens and sent to a friend of his in a letter,” Read writes.

Dickens’ recipe — reprinted in David Wondrich’s authoritative Punch: the Delights (and Dangers) of the Flowing Bowl, which describes the British author as a “dedicated punch-maker” — calls for lemons, rum, sugar, brandy and fire. Edmund’s Oast plans to prepare the punch in a similar fashion, making it genuinely Dickensian. Sounds like the perfect thing to quaff while reading The Pickwick Papers.

Cocktail Class at Edmund’s Oast

If a houseguest asks for a brown liquor cocktail, odds are he or she will be satisfied with a whiskey sour, Manhattan or Old Fashioned – assuming it’s well-made.

For hosts and hostesses looking to brush up on their mixing skills, Edmund’s Oast next week is offering a “Cocktail Tasting and Educational Class,” at which participants will learn how to make the three classic whiskey drinks.

The Apr. 22 class costs $35, and starts at 6 p.m. Reservations are available through Edmund’s Oast’s website.