1. In a small sauce pan, combine the BeeMaid Honey, cayenne pepper and water. Bring to a light simmer and stir until mixture has a runny consistency and the spice is mixed with the honey thoroughly. Let cool and store in a small jar in the fridge (for 1-2 hours). If hosting, make the simple syrup the day ahead.
2. Add salt to a small plate. Using another small plate, pour in 2 tsp of the honey symple syrup and 1/2 tsp water. Take your cocktail glass and ldip the rim into the simple syrup mixture. Then immediately place glass on the plate with the salt, and lightly twist until the glass rim is coated.
3. In a shaker, add in 4-5 ice cubes, your grapefruit juice, cointreau, tequila, honey simple syrup and a few slices of jalepeno. Shake thoroughly.
4. Strain the margarita mixture over ice in the glass and garnish with lime and additional jalepeno slices.
