Do something fairly low OG...I wouldn't go much over 1.110. Consider a melomel, adding fruit (or even a can of fruit puree) to the brew after fermentation starts to cool down the first time. Use a yeast like Lalvin 71B that ferments and ages out quickly. Consider being prepared to stabilize and backsweeten...even a little residual sweetness can promote a much quicker drinkability. Definitely manage your fermentation well...pitch proper amounts of yeast (rehydrate if using dry, starter if using liquid yeast), do proper staggered nutrient additions, and keep your temps under control.
Packaged: Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej