If you're not using whole fruit, might it make sense to substitute simple syrup for the cane sugar? (My understanding of its use in the caipirinha, aside from tradition, is that the sugar helps serve as an abrasive to release the juice and oils when muddling the limes.)
You can also just buy extra-fine-grind sugar in a lot of markets now, under the name baker's sugar. The Test Kitchen doesn't really think it's worth the effort in most baking recipes, but in drinks, it can save you a step.
We bought that for a while till our local grocery stopped carrying it. (Though you can get smaller packages of the same sort of thing labeled as "superfine" sugar. Or, if you're not lazy like me, you can use the blender as robin_d_laws describes.) It's good for rimming glasses for drinks like Sidecars as well, since the finer crystals cling better.
Actually, this might be the perfect drink for muscovado sugar, a brown sugar which takes its color from directly from the (relatively) unprocessed cane liquid instead of the post-process molasses.
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