In a small pot with a lid, combine the ginger, turmeric, black pepper, and water. Bring to a boil, then cover and immediately remove from the heat. Let cool to room temperature before moving on to the next step. Or you can place in the fridge for up to 24 hours before using.

To make the rimming sugar, combine the brown sugar, grapefruit zest, and another pinch of black pepper (optional) on a small plate. Mix together to combine evenly.

Moisten the rim of each glass with a bit of water or a wedge of citrus. Invert the glass onto the plate with the sugar mixture, making sure the sugar evenly coats the entire rim. Carefully fill each glass ¾ full with ice.

Add the cooled ginger infusion to a cocktail shaker or canning jar along with the grapefruit or orange juice and maple syrup. Top with ice, secure the lid, and shake vigorously for 20-30 seconds.

Strain evenly between the two ice-filled glasses. Top with tonic water or sparkling water and enjoy!