The recently opened Bacchanal in NYC has a lot going for it. The Mediterranean tinged New American menu — think hand-carved jamón ibérico, sweetbreads, grilled octopus, and tarragon-fllecked farm chicken with Mascarpone polenta, from chef Scott Bryan. A 450+ bottle wine list with a focus on Old World wines and New World producers working in Old World styles curated by Ivan Mitankin. And an innovative, hyper-seasonal, yet approachable cocktail program by Naren Young. To celebrate Independence Day, Young shared with us recipes for his red, white and blue cocktails.