Here is a simple ginger mead that I still have in secondary since October of last year but so far from the samples I really like it. The recipe is as follows: (It is edited from my original recipe based off of what I learned and believe to be an improvement)
5 gallon recipe
12 lb honey
50 raisins chopped or torn in half
8 oz fresh ginger not skinned just washed and sliced thin
5 tsp yeast nutrient (DAP)
2.5 tsp yeast energizer
Yeast (lalvin K1v-1116)
Here is a link to a thread I started for this mead ginger mead
Wash the ginger and slice thin, do not peel. Add to carboy or bucket. Add 2 gallons hot water as from tap. If tap water is harsh then filtered or spring water can be used and heated over fire but we just want it has hot as tap no where near boiling. Add in honey and mix well. Add 70% of the total nutrients and the rest will be added evenly every 24 hours for the following 3 days. The yeast will then need a starter. Mix 2 cups water with 1/4 cup honey with a pinch of yeast nutrients and 10 raisins. Add package of yeast, do not mix it in. Just cover with paper towel and rubber band and leave for a couple hours. Once yeast looks active pitch contents into carboy.
Note: ginger seems to be a yeast inhibitor so this ferment will take a long while. It may not ferment dry for 3-4 months.
Once fermented dry rack to secondary and allow to clear. This stuff clears really well without finnings. Once clear rack again and add 5 crushed Camden tablets and 2.5 tsp sorbate. Wait 1 day then back sweeten with honey to about a gravity of 1.020.
This should give a decent ginger flavor. I like a lot of ginger so I actually added much more to the secondary. If you give a taste and want more ginger just add additional to secondary after primary fermentation.
Here is a recipe all mead makers should try. JAOM!
I can't type anything to do it justice so read the original writings in it here:
Here is one more worth a try:
This is a Bochet. It is like a traditional but you caramelize the honey. Basic recipe is like this:
1 gallon recipe
Hand full of raisins (about 25)
1 tsp yeast nutrient
1/2 tsp yeast energizer
Yeast (lalvin 71b)
For the honey I like to add to a large pot 2 parts water 1 part honey. Then start to boil. Watch super carefully and when it starts to boil it will expand in volume by about 4x. Constantly mix the stuff for about 2 hours. Your arm will be tired. Add that to the carboy and mix in nutrients, water to 1 gallon and raisins. Rehydrate yeast per package directions and once the must is at room temp then pitch the yeast.
This one should not need to be back sweetened because the Caramelized honey should have some un-ferment able sugars there.
The list can go on and on but those are all fun meads to try.