Remove the rind from the honey dew and scoop out the seeds from the center. Cut into large chunks and transfer to a blender. Process until completely smooth. Run through a fine mesh sieve, into a tall pitcher, to remove the pulp. Set aside.

Peel and remove the seeds from the cucumbers and cut into large chunks. Throw into a blender and process until smooth. Run through a fine mesh sieve, into small pitcher or cup, to remove the pulp. Set aside.

Fill blender about halfway with ice. Pour in 2 cups honeydew juice, 1 cup cucumber juice, tequila, fresh lime juice, sweet and sour, triple sec and simple syrup. Blend until well combined.

In a shallow dish, combine the coarse salt with as much of the cayenne pepper as you'd like. Run a lime wedge along the edges of the glasses and dip into the salt.

Divide the margaritas into the prepared glasses and serve immediately. Enjoy!

For the jalapeño simple syrup: Combine the sugar and water in a small saucepan. Make two slits on opposite sides of the pepper and throw into the saucepan. Bring to a rapid boil over medium-high heat. Lower heat and simmer until the sugar has completely dissolved, about 10 minutes. Remove from stove top and allow to cool down completely. Can be stored in fridge, in an airtight container or jar, for up to 1 week.