Sure, I’d be happy to provide you with a unique mead recipe. Let’s call it “Lemmy’s Lemongrass Lavender Mead”. Here’s what you would need:

Ingredients:

• 3.5 kg of Wildflower honey (or your preferred variety)
• 10 L of Spring Water (you may need a little more or less depending on evaporation)
• 5 Lemongrass stalks
• 75 g of Culinary Lavender
• 1.5 kg of White Grapes
• 2.5 g of Wine Yeast (specifically for whites, if possible)
• 3 g of Yeast Nutrient

Recipe:

1. First, chop the lemongrass into 2.5 cm pieces and break the grapes open a bit to expose the juice. Set these aside.
2. In a large pot, bring about half of the water to a simmer, then slowly mix in your honey. Stir until it’s fully dissolved.
3. Once the honey is dissolved, add in the lemongrass, lavender, and grapes.
4. Let this mixture simmer for about 30-45 minutes. This process is called “must preparation”. Be sure to skim off any foam or impurities that rise to the top.
5. While this is simmering, rehydrate your wine yeast according to the packet instructions.
6. After the simmering time, strain the must into a fermenter, removing the lavender, lemongrass, and grapes. Add the rest of the water.
7. Once the must is room temperature or below (no hotter than 25°C), pitch your rehydrated yeast into the fermenter and add your yeast nutrient.
8. Seal your fermenter with an airlock, and let it ferment at a consistent, cool temperature (around 18°C to 20°C) for 2-4 weeks, or until fermentation is complete.
9. After fermentation is complete, transfer (rack) the mead to a secondary container where it will age. Make certain you leave the sediment (called “lees”) behind.
10. Let the mead age for at least 3-6 months. The longer, the better.
11. When you’re satisfied with the aging, bottle the mead and seal it with a cork or cap.

Please remember that brewing alcohol at home has legal restrictions depending on your locality, and one should adhere to these rules. Also, make sure to maintain hygiene throughout the process. Enjoy your mead-brewing journey!