After 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 -- 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.