In the mix

I was joking around at the Leblon dinner last night when one of the other journalists, new to cachaca, was asking a million questions about how to make caipirinhas. "But how much lime juice? How much sugar? What is muddling? Where do I buy these limes?" I was being sassy as usual. "You chuck a lime in a glass, add a tablespoon of sugar, smash it all up, then add ice and pour cachaca over the top. How much? To taste!" Then I announced that I'm going to get rich by inventing a pre-made caipirinha mix to take advantage of the ignorance of the masses who can't put three ingredients in a glass. Then the market manager leaned over and said, "Actually Leblon is developing a caipirinha mix." I'm always just a little bit too late with my grand get-rich schemes. Then a quick search on the internet turned up this tidbit, "51 brand [Pirassununga] cachaça distributes a packaged powdered caipirinha mix consisting of sugar and freeze dried lime juice that they claim produces a "natural taste"." So I missed the boat on that one. But maybe there is room for more obvious mixes on the market. Help me with some brainstorming.

• Martini mix- prepackaged ice cubes you freeze at home with a single drop of vermouth in each one so you can just add them to the shaker.
• Manhattan mix- sweet vermouth with bitters already added.
• Gin and tonic mix- lime-flavored tonic water.
• Negroni mix- all three ingredients mixed together, with a dried orange peel taped to the side of the bottle.
• Gimlet mix- Rose's Lime Juice with a new label slapped on top