My first mead was the Barkshack Ginger Mead from Papazian's book.
It turned out really great. I'd recommend that one if you like ginger.
If you brew it now it will be ready by NEXT Christmas. It'll be drinkable any time you want, but really mellowed out in a year. Fresh ginger has a real bite to it.
I have a Peach Mead in a secondary right now. Since it is not bitter I am expecting to drink some NEXT summer. I'm not certain at this time, but am thinking about 1/2 sparkling and 1/2 still. We'll see what happens when it happens.
Honey, water, and yeast have already been mentioned, but don't forget to read up on the usage of the citric acid and potasium sorbate. It all really depends on your ingredients.