Melt some butter in a saucepan and very gently sweat the shallots until soft, but NO COLOR. Season with the salt, pepper, sugar and cayenne. Add the Jim Beam and allow to reduce to a syrup. Be careful — it might flame up. Transfer to a mixing bowl set over ice and add the butter, mint, crème de menthe and lemon juice. Beat well with a rubber spatula until well incorporated. Chill.