Add the lime pulp, finely grated lime zest, honey, and the pinch of fine sea salt to a large pitcher, then muddle gently just until the lime fibers loosen and the honey fully dissolves; stop early — the goal is juice and aroma, not bitterness or pulp destruction.
Add the lightly clapped mint leaves and stir once or twice only to release aroma; do not muddle, crush, or shred the mint, as that will immediately turn it grassy and bitter.
Fill the pitcher generously with ice, pour in the chilled ginger beer, and stir gently once or twice to integrate while preserving carbonation.
Pour into ice-filled glasses, garnish with lime peel twists, and serve immediately while the drink is cold, sharp, and fully carbonated.
